When I was in Italy a few years ago I tried chinotto and loved it. I found some at World Market and two flavors of Biz. World Market has since stopped carrying the Biz. I tried Hella and did not like it. Are there any other places that I might find a horde of any real Italian bitter sodas? The prices on Amazon are extreme, like $20 for an 8 pack compared to $4 at World Market.
Is there any particular reason why i cant or shouldn't mix a splash of juice with 5 gal of water and force carb at 30-35 psi for a sparkling water/ Italian soda? I know there are a ton of people that keep water kegged for plain sparkling water but what if i added like 3% juice to the 5 gal of water to give it a nice little kick of flavor? Im thinking specifically of something like Spindrift, they typically contain around 2-3% juice. This will be on its own dedicated line and tap and i dont mind the headache of cleaning the lines and keg between batches. I also know a lot of people also use LorAnn extracts and flavorings which is fine but i would rather just grab a bottle of juice. i get the water might have a different color to it but that doesnt bother me either.
Other than for the above mentioned reasons is there any other reason this wouldnt be advised?
I’d like to try my hand at making some Italian soda and am curious about a few things as I’ve never really done that before.
I’m partially inspired by how in my time in Italy, I was served lemon juice in sparkling water. Simple, I am aware, but I had personally never seen up until that point places that would sell you fruit juice in sparkling water. Go figure.
My goal is to make something in between a straight Italian soda and juice in water. Less sweet, basically. My questions:
- Does it make sense to carbonate the whole drink with something like a sodastream and put it in a bottle that can hold in the carbonation, or just mix the syrup right in with soda water immediately before consumption?
- Any tips for really getting the most out of the fruit, flavor wise? I’d like to make both a lemon soda and a blueberry. Should I infuse with zest or anything like that?
- If I want less sugar than a typical soda, should I be making still a fairly standard syrup mixture, just with amped up fruit flavor but use less of it mixed with water?
Any other tips are appreciated!
I’m wondering what sugar free syrups are available in the Italian sodas and what the calorie count comes out to? I can’t find anything online about this so thanks for any help!
I’ve been on a kick for Italian cream sodas lately, and I’ve been wanting to try to make them at home. First off, what would be the best way to make orange, peach, vanilla, or cherry syrups? I have a pretty good idea for all of them, but I would love some input to make it the best possible.
Second, what sort of sparkling water should I pick up? Club soda? Sparkling water? Seltzer? I want to state that on its own, personally, I'm not too fond of carbonated water unless there’s an added syrup or, in this case, Italian Cream Soda. Hopefully, this makes sense, but I tend to like the “small carbonated bubbles” vs. “large carbonated bubbles,” so like I said, I hope that makes sense!
So far, I’ve seen club soda seems to be the best option to go with based on what I looked up, but I thought I’d ask for some answers and advice straight from the source!
Thanks so much for any help you’d be willing to give!
Also, making pixelating drinks is becoming addicting and I should get a move on with making something else.
https://preview.redd.it/wj7kxm88mt471.png?width=180&format=png&auto=webp&s=8d69f4fc0cd8172ba2449c9016d470fd1db9f4bf
[EDIT] Found the item :))
So im a partner and my best friend keeps showing me these red bull Italian sodas she gets from Dutch bros and im wondering if there's a way I can recreate it at bux....im thinking strawberry puree a seltzer water and a red bull topped with coconut milk (because im allergic to dairy) would that work well or would it be terrible? Any ideas would be greatly appreciated 🥰
