What a grim, soggy time we've been having these last few days eh? As I'm writing this it's been raining for three days straight in London and I'm definitely missing the glorious sunshine times we've had for what feels like the entirety of lockdown. Sure, I was only able to enjoy it by hanging out my front room window in the evenings, but lovely sunshine is lovely sunshine, right?
Here at Square Root HQ we're still working on what's up with our seasonal sodas and we're aiming to release at least one of our summer flavours this year. This could be either Cucumber Soda, Strawberry Soda or Raspberry Lemonade - vote for your favourite in our poll and get it back in your life this summer by clicking here!
In the meantime, I've been working hard at home on a way you can make our Strawberry Soda in your kitchen - no fancy juicing equipment required!
When we make our Strawberry Soda, we use a highly pressurised water-powered fruit press, called a hydropress, to extract the juice from the berries. Now, I don't know about you, but I certainly don't have one of those knocking around my kitchen.
I tried several different methods at home to squeeze those strawbs and it turns out that the easiest method was also the best. #KeepItSimple!
So, here's my super simple make at home Strawberry Soda recipe.
Something to cover a bowl with, such as a plate or a cloth
A 500ml sealable bottle
220g white sugar (caster or granulated, it's all gravy!)
1 tsp vanilla extract
- Wash your strawberries and shake off as much water as possible.
- Cut the green stems from your strawberries, being careful not to take off too much of the fruit, and then cut your strawberries into quarters.
- Pop your quartered strawberries in one of your bowls and add the sugar.
- Stir the strawberries and sugar together, making sure the fruit gets a good coating in the sugar.
- Cover your bowl and leave the strawberries to do their thing at room temperature for 24 hours.
- Fully clean your 500ml bottle using hot soapy water. Rinse thoroughly and leave to dry.
- Check on your strawberries, they should have produced a sweet, juicy syrup while they've been hanging out overnight. Give the mixture a good stir until all of the sugar in the bowl has been dissolved into the syrup.
- Next, strain the syrup into your second clean bowl using the sieve to catch the remaining fruit. Use this fruit to make loads of other delicious things, such as blitzing it into a muffin mixture, rippling it through ice cream or baking it into a cake.
- While you leave the syrup to strain, cut your lemons in half and squeeze the juice out, taking care to catch and remove any pips. Add this juice to your strawberry syrup.
- Add the teaspoon of vanilla extract to the syrup mixture and give everything a stir to combine.
- Pour the strawberry syrup mixture into the clean 500ml bottle and seal.
- Keep your strawberry syrup in the fridge, it should last up to a month.
To serve, fill a glass with ice, splash in around 25ml of your syrup (although this does depend on the size of your glass, I'm imagining a ~250ml tumbler) and top with still or sparkling water - sparkling is best, of course!
This syrup is basically a cordial so use as much or as little as you want to make the perfect drink for you. It's also great in summer cocktails, poured on fruit salad, sploshed into milkshakes, and who knows what else?! Get creative and see what new flavour joy you discover!
As always, let me know how you get on with this recipe and you can share your pics with us on social media - we're @squarerootldn on all channels!