Making the syrup is very simple. It's basically like making a simple syrup, except you make blueberry juice first. So, the syrup was done in no time. The hardest part was waiting for it to cool. Once it was completly cool, I made myself some carbonated water and slowly added the blueberry syrup. Just like that I had blueberry soda!
This first thing I noticed was how beautiful the color was. The soda is such a deep purple, and the bubbles are a delicately lighter color. A treat of the eyes as well as the taste buds. Speaking of taste, drinking the soda is like have a mouth full of blueberries. As expected, the blueberry flavor shines, and the sweetness is not overpowering. The lime juice adds a nice tartness, to make it a well rounded beverage.
Blueberry Soda
An Alton Brown Recipe
Ingredients
20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
2 cups water
7 ounces sugar
1 lime, juiced
Carbonated water
Directions
Put the blueberries and water into a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the blueberry mixture into a cheesecloth lined colander in a large bowl. Allow the mixture to cool for at least 15 minutes or until it is cool enough to handle.
Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Put the blueberry juice back into the saucepan and add the sugar and lime juice. Bring to a boil over medium high heat and stir until the sugar has dissolved, then cook for an additional 2 minutes. Remove from the heat and transfer to a glass container.
Place the syrup in the refrigerator, uncovered, until completely cooled. To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.
Blueberry Soda
An Alton Brown Recipe
Ingredients
20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
2 cups water
7 ounces sugar
1 lime, juiced
Carbonated water
Directions
Put the blueberries and water into a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the blueberry mixture into a cheesecloth lined colander in a large bowl. Allow the mixture to cool for at least 15 minutes or until it is cool enough to handle.
Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Put the blueberry juice back into the saucepan and add the sugar and lime juice. Bring to a boil over medium high heat and stir until the sugar has dissolved, then cook for an additional 2 minutes. Remove from the heat and transfer to a glass container.
Place the syrup in the refrigerator, uncovered, until completely cooled. To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.
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