I’ve been slightly obsessing ever since sipping down Hot Lips Pizza’s fresh blueberry soda. Simmering away on my mental backburner, I’ve been taking special note of fun flavors to make liquid and carbonated. If blueberry was so good, can you imagine huckleberry soda? Swoon. Too bad its too late seasonally for those precious gems to yield to my kitchen.
This inspiring article in the NYTimes is lighting the fire under me. It’s a perfect example of bringing chemistry to the table in the use of gelatin and a freezer (to replace the traditional egg white raft) as a purifying means to make consomme out of nearly anything.
Now, with overripe fruit in my refrigerator, the time has come to make a collection of summer fresh sodas.
I’m thinking melon, rum spiked banana (inspired by Ideas in Food’s Banana Foster’s consomme), caramel and carrot liquids transformed into sparkling sodas. And just wait till we add a scoop of ice cream!