Thursday, July 25, 2013

Mulberry and Currant Italian Cream Soda

Beautiful red currants! They are quite tart but are wonderful as a garnish.

I got a bunch of berries a couple weekends ago  - some from the farmer's market and mulberries from my parents' neighbors' tree. Mulberries are sweeter than raspberries so they pair well with the tart red currants. Originally, I was going to make a pie but we just went through a horrible heat wave. This drink with its homemade syrup is a perfect way to use those berries or other fruits when it is just too hot to bake.

Italian Cream Soda

Mulberry Currant Syrup
Sparking Water (Lemon-flavored La Croix in this case) 
Heavy Cream Or Half and Half

To make the syrup: 
1 cup sugar
1 cup water
About 2 cups of berries

Boil sugar and water together until sugar is dissolved. Add berries and boil for another ten minutes or so. Turn down the heat and let them simmer for another 15 minutes or so. Take off heat and strain to remove the berries. You can either continue to boil to reduce to a thicker, more concentrated syrup OR you can cool and use as is (you might want to use a little more syrup in your drink)

To make the drink:
Pour syrup in tall glass  - fill about a third of the way up. Next pour your sparkling water. Last pour your cream or half and half. After admiring, stir to combine well.

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