Homemade Syrup for Italian Soda or Coffee Flavoring

In my previous post, I talked about my italian soda experience. In an effort to remove artificial flavorings and sweeteners from my diet, however, I decided to look into making my own syrups for italian soda. These are various recipes I have gleaned and altered from all over the web. As you can see, this is basically simple syrup made with 1/2 white sugar and 1/2 brown sugar. You then add your flavorings in different ways. On Chowhound, there was a discussion at one point that if you used simple syrup at a one to one ration such as this, you would end up with mold in your syrup even if kept in the fridge after only a few short weeks. Some suggest that you should can the syrup, but I suspect that would change the flavor. Others suggest that if you make your simple syrup in a 2:1 sugar to water ratio, that it would keep longer as the resulting liquid is hyperviscous, thereby preventing growth of the mold. Food for thought.

INGREDIENTS FOR CINNAMON SYRUP

* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1 cup water

DIRECTIONS

1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

VANILLA SYRUP

If you use vanilla beans in cooking, always reserve the pod (wrap and refrigerate) once you have scraped the seeds out because it is perfect for something like this. Simply add the pod to the sugar and water, prepare as above except without cinnamon, and remove it once the syrup has reduced. If you are only making a small batch, you might want to only use a portion of the vanilla pod. If you don’t use vanilla beans at home, you can add approximately 1 tsp. vanilla extract to the water & syrup instead. The syrup manufacturer Torani says that vanilla is their best selling flavor.

PUMPKIN PIE SYRUP
Follow the directions for cinnamon syrup, but substitute pumpkin pie spice for the cinnamon.

LIME (OR ORANGE OR GRAPEFRUIT OR OTHER CITRUS) SYRUP
Make the simple syrup as above. Use a microplane to remove the outermost (green not white) part of 5-7 washed limes. You don’t want any of the very bitter white rind, just the outer zest.

Just after the boiling is finishing add the zest. Let it boil for about a minute and turn the heat off and let the mixture steep until room temperature. Strain through a fine sieve or cloth and squeeze or press the zest to get out all the flavor. Put it into a squeeze bottle and refrigerate.

STRAWBERRY OR BLUEBERRY SYRUP

Strawberries, 1lb Chopped and frozen
1/4 cup sugar
1 cup water

Directions

Wash, remove stems, and cut up strawberries. Place in freezer overnight. I suggest that you place the fruit in the freezer because when making fruit extracts with alcohol, you get better more intense flavor if the fruit is frozen first. I do not know for sure that this step in necessary. The next day, put into saucepan, add sugar and water. Bring to a boil. Add water. Boil until it thickens a little. Bottle and store in fridge.

Coconut syrup: I have never tried, but here is one person that has: The hungry engineer

One Response to Homemade Syrup for Italian Soda or Coffee Flavoring

  • Millie
    Millie:

    An update. I recently made a vanilla syrup for homemade cream soda. It was fantastic! But I didn’t use the recipe above. I made a simple syrup, with a 2:1 ratio of sugar to water. I used 2 cups sugar to one cup water. I then added a tablespoon of vanilla extract to the syrup. It’s very good and mixes well with the soda water.

    I tried to make a vanilla.cinnamon syrup, but I put half a tablespoon of cinnamon in and it is gross. Don’t overdo the cinnamon.

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