There are many items I thought could could never be made at home, one such thing is soda. Soda, or pop, as I referred to it growing up, always seemed like something you had to buy in the store. Then I received a soda stream and realized I could carbonate water at home which is super cool and convenient.And then I learned I could make my own homemade syrups to add to carbonated water, creating soda for scratch. But finally I saw the post from Lindsay of Love and Olive Oil on how to make peach lemon verbena soda; I bought little bottles at the store that day! I was in for this next great adventure in soda making.Besides, champagne yeast is fun to buy and super cheap on Amazon. Homemade soda is easy! Simple syrup, flavoring, water, pinch of yeast, shake, leave alone, and chill. In two days you basically become a badass and can sip your own soda all day long. My soda was extra carbonated, so I probably could have refrigerated after 1 day instead of 2 to stop the fermentation process or added less yeast. Either way, CAUTION, open the soda over the sink. Peach and lemon soda is sweet with a touch of lemon and a pop of freshness from the peach. Although I have only enjoyed the soda on it's own (with a giant ice cube, of course), I can't help but guess this would be fabulous with a splash of ...
One Year Ago - Fruit Curd
Peach & Lemon Soda Adapted from Love and Olive Oil Yield - 4 8-ounce bottles
1/3 cup sugar 1/3 cup water zest from 1 lemon, in thick strips 2 large peaches 2 1/2 cups water 1/4 cup lemon juice (2 lemons) champagne yeast
- First make a simple syrup by combining the sugar, 1/3 cup water, and the zest from one lemon in a small saucepan. Heat until all the sugar is dissolved. Remove the lemon zest and all the syrup to cool completely.
- Peel the peaches and remove the pits. Blend until smooth and then run through a strainer to get rid of any solids.
- Add the pureed peach, water, lemon juice, and simple syrup to a bowl and mix to combine. Divide evenly between your bottles.
- Sprinkle a tiny pinch of champagne yeast in each bottle and close the lid tightly. Shake and store in a cool dark place for 48 hours. Shake every 24 hours.
- Store in the fridge after 48 hours to stop the fermentation process and cool before drinking.