Refreshingly tart, with flecks of vanilla beans and pops of sweetness, my Vanilla Bean Rhubarb Elderflower Soda will become a fast summer favourite.
The Farmers' Market near my office kicked off a couple weeks ago and my very first purchase was the rhubarb I used in my Vanilla Bean Rhubarb Elderflower Soda!
We're not big soda folks, so we generally don't keep it stocked, except the odd bottle of ginger ale for mixing up drinks when we have company. We were allowed the occasional soda when we were kids, but the pantry and dinner table were void of the stuff.
That's pretty much remained the same for my adult life, except for the rare craving, which I satisfy with homemade soda.
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Vanilla Bean Rhubarb Syrup
Simple syrup is as easy a recipe as they come - equal parts water and sugar, heat, cool, use. It's perfect for cocktails. Add in a little flavour and it goes from simple to sublime syrup, perfect for not only keeping baked cakes moist, but flavourful!
Rodelle takes care of all my vanilla bean needs and I am ever grateful! I use them in all the things, but had only planned to use the extract in my syrup, until I saw this. I adore the look of vanilla beans speckled throughout baked goods, so why not libations.
Whip It Real Good... with A Whipping Siphon!
OK, that should really say 'carbonate it real good...', but it doesn't roll off the tongue quite as fluidly.
Now you can add your deliciously flavoured, beautifully bean-speckled syrup to a glass of soda water over ice and call it a day. I like to use my whipping siphon for that extra punch of carbonation. Hey, I use it to whip up coconut cream, foams, cakes and even chocolate! So why not soda! Plus, it's just cool to watch (see slowmo shot in video below).
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Just remember to use soda chargers (Co2 - carbon dioxide) and not the cream variety (N2O - nitrous oxide). My stupid-simple version of how they work - the first will carbonate water, the latter adds volume to whipped cream.
They are used with a whipping siphon - a.k.a whipped cream dispenser, culinary whipper. My only piece of advice is to buy your whipper and chargers made by a reputable brand.
My Vanilla Bean Rhubarb Elderflower Soda went over extremely well at a recent backyard hang. This is the non-alcoholic version, but feel free to booze it up to suit your entertaining needs. We had a couple other flavours on hand, which I'll share over the summer months.
Here's a quick video of the making of what has become a summer staple round these parts.
Note: Please be sure to read and follow the instructions included with your whipper and chargers and always work safely.
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Ingredients
Equipment:
For the syrup:
- 1 cup granulated sugar
- 1 cup water
- 1.5 cups fresh rhubarb roughly chopped
- 1 vanilla bean scraped beans and pod
For the soda:
- .50 cup syrup adjust up or down to suit your taste
- 2 cups filtered water
- 2 tablespoons elderflower cordial
- 4 drops bitters
- juice from one lime
For garnish:
- lime slices
- shaved rhubarb
- ice cubes
Instructions
Make the syrup:
- Add all the ingredients to a saucepan and bring to a boil. Lower heat and let mixture simmer for 10 minutes. Remove from heat and allow to cool at room temperature. Strain into a clean container, seal and refrigerate.
Make the soda:
- Combine water, syrup, cordial, lime and bitters in a tall measuring cup. Stir to combine and pour through a strainer into the whipping siphon.
- Seal the container securely and add a Co2 charge. Be sure to tighten the charge cartridge until it pierces - you will hear the gas release. Tilt the whipper downward and shake firmly and vigorously three to five times.
- Add ice to two glasses and squeeze the whipper lever firmly, while tilting it down into the glass. Garnish and enjoy!
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