It’s all about the syrup

Soda pop has become a guilty pleasure for kids and adults. It is chock full of caffeine, high fructose corn syrup, artificial flavors and colors. Today’s brands only vaguely resemble the egg creams and simple treats of the old-school soda fountain, when soda was an actual ingredient, and a guy behind the counter of a drug store mixed each drink by hand.

It is easy and far healthier to reject the fake-tasting, chemical-ridden sodas available at markets and restaurants. Instead, why not try re-creating the soda jerk’s standard recipes at home?

With natural ingredients and far less sugar, homemade soda is delicious, refreshing, and simple to make. Better yet, a big batch of syrup can be kept in the fridge for a myriad of uses.

Hot Lips Pizza sells 20 ounces of its own homemade potion for $2.25. Sugar and water are cheap and easy to come by, so the only real expense for you will be the flavoring. Fruit or berries, spices or herbs, no matter what you choose, the end result will be affordable, healthy and ready when you are.

Make a batch of thickly concentrated syrup, keep it in the fridge, and all that is left is adding sparkling water and plenty of ice when you’re thirsty.

We found that after a few practice rounds with a few different flavors that making a good soda came down to a sensual syrup.

It had to be concentrated enough to be diluted with water and still have a full flavor. Was it sweet enough? And last, was it just plain worth the bother?

Cooking the syrup requires little or no kitchen skills. Just throw the ingredients together in a pot, stir, and let simmer for about an hour until thickened, and then strain. In about five minutes of active time, your fridge will be stocked with brightly colored bottles or jars. A recycled yogurt container works great, too. In the final stages of cooking the mixture, watch carefully to make sure the liquid doesn’t scorch. Use a large metal spoon and pour out some of the liquid. It’s done when the consistency is like maple syrup. Thin with a splash of water if too thick.

Syrups will keep for about two weeks, refrigerated. Be sure to cover with a tight-fitting lid.Try using natural, tan colored cane sugar. This unrefined sweetener adds a rich depth and mellowness that plain sugar can’t beat. You’ll find this in health food stores and upscale groceries like Trader Joe’s.You may need to adjust the amount of sugar necessary based upon the natural sweetness of fruit, especially if fresh. Taste when the syrup stage has been reached. It should be almost too sweet to bear, since it will be diluted.

I liked using about three tablespoons of syrup to two cups sparkling water. You may want to adjust that, too.

These syrups are divine on ice cream, cream cheese and, of course, for cocktails. How about fresh peaches topped with mascarpone cheese and fresh ginger syrup? Drizzle some blackberry syrup on packaged rice pudding, and voila, heaven.

The possibilities are endless. Berry soda 2 pounds frozen berries (strawberries, blackberries, raspberries, or blueberries; fresh work too, but can be more expensive)1 1/2 cups water1 cup sugar Combine all ingredients in a medium saucepan. Heat on medium-low, and allow to simmer until liquid is the consistency of maple syrup, approximately one hour. Check every few minutes, especially toward the end. Pour through a fine mesh strainer, and stir with a wooden spoon until most of the liquid has come out. Chill in fridge and transfer into smaller container. Fresh, spicy ginger soda

4 cups water8 ounces weight ginger root, grated, peel and all1 lemon, cut in wedges, rind and all2 cups sugar Cook as indicated above. This syrup may take longer to boil down to a syrupy consistency, but it is worth the wait. Old-fashioned root beer Buy these ingredients at a natural food store specializing in herbs. Rich and earthy, this makes an amazing root beer float. For a special treat, drizzle a bit of the syrup over the ice cream. Will keep forever in the fridge. 8 cups water4 tablespoons wintergreen leaves2 tablespoons sarsaparilla root2 tablespoons sassafras root1 tablespoon licorice root10 slices fresh ginger, cut 1/8-inch thick, crosswise3 cups sugar1 teaspoon vanilla extract Cook as indicated above. All recipes yield about two cups of syrup