Cookbook review: The Artisan Soda Workshop
Andrea Lynn offers more than 70 ideas for classic soda fountain to agua fresca recipes in 'The Artisan Soda Workshop.'
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To make the simple syrup: In a small pot, combine the jalapeño, water, and sugar. Bring to a boil over high heat and the let cook until the sugar is entirely dissolved and the syrup is flavored with jalapeño, 2 to 3 minutes. Remove from the heat and let cool. Then, use a fine-mesh sieve to strain the jalapeño pieces out of the simple syrup. Refrigerate the syrup in a covered container for up to 7 days.
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Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.
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To make the watermelon juice: In a food or blender, combine the watermelon and lime juice. Blend until the watermelon is puréed, 1 to 2 minutes. Then, fit a bowl with a fine-mesh sieve, and pour the juice through the strainer to catch the pulp. Make sure to press the puréed fruit against the strainer to extract as much liquid as possible, and discard the pulp. Refrigerate the watermelon juice in an airtight container for up to 3 days.
To make Fizzy Watermelon-Jalapeño Agua Fresca: Fill a 10-ounce glass with 8 ounces (1 cup) watermelon juice. Stir in 1 to 2 teaspoons of jalapeño simple syrup to taste. Top with seltzer, and serve.
Prickly Pear Syrup
Excerpted with permission from “The Artisan Soda Workshop” by Andrea Lynn
Yield: About 2 cups
Yield: 1/2 cup
Prickly pear is the fruit of a paddle-shaped cactus. Some people describe its flavor as reminiscent of bubblegum. Don’t be intimidated; it’s easier to work with prickly pears than it seems. The soda’s magenta hue makes this one of the most beautiful of the bunch.
8 prickly pears
3 cups water
2 tablespoons agave syrup
To tackle the prickly pear, use a cutting board that you don’t mind potentially staining. Slice off both ends of each prickly pear. Then, cut down one side of the prickly pear skin. Use your hands to open the skin around the prickly pear and remove the flesh. you can use your hands to break the flesh into pieces, or chop with a knife.
Combine the prickly pear pieces and water in a medium pot. Bring to a boil over high heat. Reduce the heat to low or medium-low, and let simmer for about 15 minutes, until most of the liquid is gone, with just 1/2 cup remaining, plus the prickly pear seeds. Remove from the heat, and let cool. Use a fine-mesh sieve to strain the pulp and seeds from the syrup, making sure to press it against the strainer to extract as much liquid as possible. Stir in the agave to combine. Refrigerate the syrup in a covered container for up to 5 days.
To make Prickly Pear Soda: Stir 2 tablespoons Prickly Pear Syrup, or to taste, into 10 ounces (1-1/4 cups) seltzer.
Related posts on Kitchen Report: Sparkling Watermelon Lemonade, Rhubarb Spritzer, Arnold Palmers,Traditional Mayan Chocolate Drink
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