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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



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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.
    • 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.
  • 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,
  • 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
  • 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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