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Orange Soda Syrup


4 medium oranges
¾ cup sugar

Grate rind from oranges into a small bowl and set aside.
Juice fruit into a medium saucepan (yields about 2 cups juice).
Add sugar and blend well.
Bring mixture to a boil over medium heat.
Reduce heat to medium-low and simmer, uncovered, for 15 to 20 minutes or until reduced by about half.
Remove from heat and stir in reserved rind.
Allow mixture to cool.

Strain solids through a fine mesh strainer.
Refrigerate syrup until thoroughly chilled.
To serve, stir 2 ounces of syrup into 6 ounces of carbonated water.

Yield: About 1 ¼ cups

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Ginger Ale and Nutmeg Pancakes


1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
⅛ teaspoon freshly grated nutmeg
3 tablespoons melted butter, cooled slightly
1 egg
⅓ cup ginger ale syrup
⅔ cup carbonated water
Combine flour, sugar, baking powder, salt and nutmeg together in a small bowl.
Whisk together butter, egg, ginger ale syrup and carbonated water in a medium bowl.
Add flour mixture to ginger ale mixture and blend just until dry ingredients are moistened, some lumps should remain in the mixture.

Heat a greased griddle or skillet over medium heat.
Bake batter, ¼ cup at a time, until golden brown on each side.
Serve immediately with warm syrups and butter.

Yield: About 6 (10”) pancakes

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Classic Mojito Concentrate


6-8 fresh mint leaves
3 teaspoons sugar
3 tablespoons fresh lime juice
2 ounces light rum
Ice
Carbonated water
Lime slice and mint spring

Tear fresh mint leaves into pieces and place into a serving glass.
Add sugar and mash with a muddler or wooden spoon.
Add lime juice and rum and mix well.
Add ice to glass and top with carbonated water.
Stir well and garnish with a lime slice and mint sprig. Yield: One serving

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Green Tea & Pomegranate Concentrate


1 ¼ cups water
4 green tea bags
½ cup agave nectar
1 cup pomegranate juice

Heat water until very warm, 170°F-180°F (77°C-82°C).
Steep tea bags in water for 10 minutes.

Remove bags and stir in agave nectar and pomegranate juice.
Refrigerate concentrate until thoroughly chilled.

To serve, stir 3 ounces of tea concentrate into 5 ounces of carbonated water.

Yield: About 2 ½ cups

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Lemon-Lime Syrup


2 medium lemons
2 medium limes
1 cup sugar

Grate rind from lemons and limes into a small bowl and set aside.
Juice fruit into a small saucepan (yields about 1 cup juice).
Add sugar and blend well.
Bring mixture to a boil over medium heat.
Reduce heat to medium-low and simmer, uncovered, for 15 to 20 minutes or until reduced by about half.
Remove from heat and stir in reserved rind.
Allow mixture to cool.

Strain solids through a fine mesh strainer. Refrigerate syrup until thoroughly chilled.
To serve, stir 2 ounces syrup into 8 ounces of carbonated water.

Yield: About 1 ¼ cups

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Ginger Ale Syrup

5-6 ouncer peeled and coarsely chopped fresh ginger
1 cup sugar
2 cups water
Grated rind from 1 small lemon

Combine all ingredients in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until mixture is reduced by about half. Remove from heat and allow to cool 15 to 20 minutes.

Strain solids through a fine mesh strainer. Refrigerate syrup until well chilled.

To serve, stir 2 ounces of syrup into 8 ounces of carbonated water.

Yield: About 2 cups

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