Strawberry Rose Italian Cream Sodas
It’s summertime and in my house, that means it’s time for Italian Cream Sodas! My daughter just LOVES sipping on these beautiful drinks. We are experimenting with some new flavors this year. Mostly with berries, because we have so many berries, but this year, we thought it would be fun to try adding roses.
The syrup is really quite simple to make: it takes about 15 minutes to cook, then you let it cool for a while and strain it through a clean flour sack towel or cheesecloth. And bonus: you can blend up the mushed berries into a “sauce” that works wonderfully in baked goods.
My daughter says these Italian cream sodas have an aftertaste that tastes like pure roses.
- About 12 organic roses (or use culinary rosewater in place of water below)
- 1 lb. strawberries
- 1 cup water (or, if you have no organic roses available, use 1 cup culinary rosewater)
- 1 cup sugar (or substitute sweetener of choice such as honey, agave, maple syrup, etc. ... I used 1/2 cup sugar, 1/2 cup stevia in the raw)
- 1/2 cup Club soda
- 2 Tablespoons Strawberry Rose Syrup
- 2 Tablespoons fat free (or regular) half & half (we used the fat free version)
- Prepare the roses by washing them to remove bugs, then pull off the petals and snip off the white part that attaches the petals to the stem (that part can be bitter, I'm told). It's best to do this outside in case there are any bugs hiding inside the flowers.
- Wash and cut off the tops of the strawberries, then put them in a saucepan with the water (or rosewater). Add the sugar (or other sweetener) and bring to a boil over medium high heat. Reduce heat to medium low and cook for 10 - 15 minutes or until the berries are well cooked and the syrup is a beautiful strawberry red color.
- Remove from heat and stir in the rose petals. Let the mixture cool slightly, then pour into a jar, cover and store in the refrigerator overnight or until you are ready to use the syrup.
- When it's time to make the sodas, strain out the berries and rose petals through a cheesecloth or flour sack, capturing the syrup in a bowl below. (You can puree the rose/berry mixture for use in baked goods like cakes or muffins ... use it like applesauce in place of oil.)
- Pour the syrup into a bottle and store in the fridge.
- Fill a tall glass mostly with ice, then add about 1/2 cup of club soda and 2 tablespoons of the syrup. The glass should be mostly full at this point. (If not, you can add more soda & syrup.) Stir it a bit to mix the syrup with the soda, then...
- (This is the best part!) Gently pour the half & half over the soda and watch the beautiful swirls of cream.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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After you stir up the soda, it turns a beautiful pink color.