A small restaurant near our home inspired these ideas for syrup bases for different kinds of sodas. The food is locally sourced, fresh, and substitutions for different diets are commonplace (no questions asked or funny stares). We love going over, tasting their offerings, and enjoying their deliciously cooling sodas. - Raman ¼ cup (60 mL) raspberries 4 strawberries, leaves and stems removed Strawberry-Lemon: 1 lime, juiced 3 tablespoons (63 g) honey J teaspoon cardamom powder
Ingredients
Raspberry-Basil: 1 teaspoon (7 g) honey 3 fresh basil leaves Blueberry-Apple: ½ cup fresh blueberries (75 g) Lemon-Basil: G cup (60 mL) SCD-safe unsweetened apple juice 2 tablespoons (42 g) honey 2-4 thyme leaves ½ cup (120 mL) fresh lemon juice 1 tablespoon fresh basil leaves 1 tablespoon honey salt and pepper to taste
Instructions
1. In a small hand blender, process any group of ingredients above to make a syrup base
2. For serving the fruit soda, combine 2-3 tablespoons of the syrup base with 1 cup of carbonated water
3. Increase proportionally as required
Yield
½-¾ cup (120-180 mL) cup syrup base each
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
