Strawberry Soda Recipes

OLD-FASHIONED STRAWBERRY SODA

Steps:

• In a blender, combine the milk, strawberries, ice cream, sugar and food coloring if desired; cover and process until smooth. Pour into chilled glasses. Add ginger ale and serve immediately.

STRAWBERRY SODA SYRUP

Steps:

• Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes.
• Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time.
• Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature.
• Pour syrup into a lidded container and refrigerate.

HOMEMADE STRAWBERRY SODA (NO MACHINE NEEDED)

Steps:

• Place the strawberries, water, and sugar in a large saucepan. Stir.
• Bring to a simmer over medium heat.
• When strawberries are soft, mash them with a potato masher.
• Let strawberries continue to simmer gently until the juices begin to reduce, thicken and become syrupy. (reduce heat if needed)
• Strain mixture through a mesh strainer, using a rubber spatula to press out the excess syrup. Discard the pulp. (You should have about 1 ¼ cups of syrup.)
• Stir in lemon juice if using. Let syrup mixture cool and then place in the refrigerator until chilled.
• To make a glass of soda, pour 8 oz of cold club soda into a cup. Stir in the chilled strawberry syrup by the tablespoon, tasting until you've reached your desired sweetness.

STRAWBERRY SODA

Steps:

• Bring sugar and water to a boil. Add strawberries and remove from heat. Steep strawberries until syrup is cool. Puree in a blender and pass through a sieve. Fill half of glass with strawberry puree, then add ice and club soda, seltzer or gingerl ale; garnish glass with mint.

STRAWBERRY SODA TARTS

Steps:

• For the tart dough: Combine the butter, confectioners' sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
• Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.
• While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix).
• Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight.
• Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the
• scraps at least once to get 12.
• Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F.
• Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings.
• For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell.
• For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.
• Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside.
• Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.
• Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.
• For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.
• Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.

STRAWBERRY SODA CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease bottom of 13 x 9 pan with cooking spray or use shortening and a flour dusting.
• Blend cake mix, water, oil and eggs in a large bowl until moistened. Or, make as your cake mix directs if using different cake mix.
• Beat with mixer on medium speed for 2 minutes.
• Bake cake for 34 to 38 minute Remove from oven and cool.
• Dissolve jello in hot water.
• Add soda to jello mixture.
• When cake has cooled but still warm, poke full of holes with fork. If cake pieces come with fork, just put back on cake.
• Pour jello mixture over cake.
• Let cool completely.
• Mix pudding and milk together until thick. Fold in cool whip.
• Spread on cake.
• Cover and refrigerate overnight.