DIY Strawberry Soda Recipe

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 15

Cooling Time: 30

Total Time: 50

Servings: servings

Calories: 164kcal

Author: Jazzmine Woodard

Sweet, juicy, bubbly homemade soda with just five easy ingredients

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Equipment

Ingredients

1 pint strawberries fresh or frozen
1 tablespoon vanilla bean paste or one whole vanilla bean or vanilla extract
1 cup water
1 cup granulated sugar
4 ½ cups club soda
ice

Instructions

Make the Syrup: Hull and slice the strawberries then add to small saucepan with vanilla, water, and sugar and stir until dissolved.
1 pint strawberries, 1 tablespoon vanilla bean paste, 1 cup water, 1 cup granulated sugar
Bring mixture to a light boil then reduce heat to low and simmer for about 10 minutes.
Remove from heat and allow syrup to fully cool then strain our solid ingredients.
Make the Soda: Mix strained syrup with club soda then serve over ice.
ice, 4 ½ cups club soda

Notes

Preparation

If stored properly, this soda will stay carbonated for a couple of days, but it really tastes the best on the same day it's made. However, you can make the syrup up to one week ahead of time and then just mix it with the club soda when ready to serve.

Don't toss out the strawberries from making the syrup! They're basically a strawberry compote you can swirl into oatmeal or yogurt or put on top of pancakes, waffles, or ice cream.

Modifications

Fresh or frozen strawberries work interchangeably here, so use whichever you have available.

Vanilla can come from a whole vanilla bean, vanilla bean paste, or even vanilla extract. In my recipe tests, vanilla extract provides a slightly weaker vanilla flavor, so keep that in mind.

Sweetener can be whatever you have available and like to use, including granulated sugar, brown sugar, honey, and zero-sugar products like Stevia. I recommend reducing the amount of sweetener by at least half if you use a zero-sugar option, taste testing, and adjusting as needed.

Storage

Store in an airtight container and refrigerate. Keeps for up to two days.

Nutrition