Our new favourite summertime bevvie - a bubbly combination of sweet summer berries & vanilla!
1⁄3 c + 2 tbsp KATB Strawberry, Raspberry Cream Preserve
1⁄3 c + 2 tbsp white sugar 3/4 c water ice soda water
small metal mesh strainer
glass jar with tight fitting lid to store extra syrup
paper or reusable straws
1. Bring jam, sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly.
2. Allow to boil for 1-2 min - it will start to get frothy and smell amazing. Reduce heat and simmer for 2-3 mins, stirring occasionally. Remove from heat. Pour the warm syrup from the saucepan through a metal mesh strainer into a clean glass jar. Use a spoon to push and guide the syrup into the strainer, straining out any bits of fruit from the jam.
3. The final product will be a thin, glossy syrup. Allow to cool completely, wipe the rim of the jar with hot water to remove any sugary residue so that the cap seals properly. Extra syrup keeps in the fridge for up to 7 days.
4. Once cool, fill a large glass with ice and spoon 2-4 tablespoons of the syrup into each glass. Top with fizzy water and stir!
Turn these sweet pink sodas into ice cream floats! If you’re in the Toronto area and looking to give a little local love, here are some of our favourite ice creams & gelatos:
Death in Venice (hi neighbour!)
Ed's Real Scoop
This recipe can be adapted to use any of our preserves, and we encourage you to get creative with your favourite! Damson Plum & Earl Grey Fizz or Peach, Mango & Yuzu spritz anyone?