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Cream Soda Syrup

Name: Cream Soda Syrup
Yield: Makes about 20 ounces
Ingredients: 2 cups cane sugar, preferably organic; Juice of 1 lemon; 1 vanilla bean, split and seeded; Ice cubes, for serving; Seltzer water, for serving

Make classic cream soda at home with this simple recipe from Anton Nocito of P&H Soda and Syrup. Also Try: Grapefruit Soda Syrup, Quince Soda Syrup

Source: The Martha Stewart Show, December 2010

Makes about 20 ounces

Yield

Ingredients

2 cups cane sugar, preferably organic
Juice of 1 lemon
1 vanilla bean, split and seeded
Ice cubes, for serving
Seltzer water, for serving

Directions

1. Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized.
2. Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
3. Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.

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Reviews

How would you rate this recipe?

barrington1775

21 FEB, 2011

Um...this CREAM soda is missing it's namesake ingredient, CREAM! To make an authentic cream soda, add a splash of whipping cream (half and half or even whole mile work also) when mixing the syrup and seltzer. The difference is night and day and you will be surprised by the complexity the addition of cream makes to this soda.
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- dsdefenders
  
  12 MAR, 2017
  
  This makes the soda opaque, and not at all what a cream soda should look like. Have you ever noticed how there is no CREAM in pretty much all cream soda sold commercially? Assuming makes an idiot out of you when you are wrong.
Daniel Salzano

26 DEC, 2012

Not bad. Worked well for me even though I only loosely followed the recipe. Only had memory to work from a month after I read this but I was close and it was good. Added a touch of Basil Lemon syrup I had around to a glass of this cream soda and it was good. Had to make a second batch of each since everyone drank the first.
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Kevin Rutledge

12 JUN, 2012

Not a big fan of this recipe for a couple of reasons. 1st, the water evaporated and the sugar almost looked dry as it was cooking. I had to add more. 2nd, color seems vague and the video said 280 which was not all that dark, 3rd, 1 lemon is vague, I used a lemon and that's all I could taste. 4th, floating brown bits, is not appetizing. Gotta filter the bits,
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KST8R

27 DEC, 2011

Any hints as to what temperature that the sugar starts to Carmelize? I think I cooked too long as I came out with more of a Flan type topping with slight burnt sugar flavor. Not bad (reminded me of Flan
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Chloebo

29 NOV, 2011

A few notes about this recipe. It has some great flavor, but the vanilla bean seeds floating around in it and on the ice cubes is unappetizing, and it sticks to your lips when you drink it. Try straining it through cheesecloth over a fine-mesh strainer before serving. Also, I put in 2/3 c water with caramel and did not stir as it cooked, just gently swirl the pan. It will seize up when you add the water, but keep stirring and it will dissolve again.
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