The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More

The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More

by Andrea Lynn
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The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More 5 out of 5 based on 0 ratings. 4 reviews.
Erickson_and_Co More than 1 year ago
My husband loves to drink soda, he loves the bubbles, he loves the taste, and sometimes he gets sick of drinking water and milk so we started making most of our own soda syrups as soda from the store contains many chemical ingredients that I do not want any of my family members ingesting. We got the book The Artisan Soda Workshop to help us make our own soda syrups and so far we have really enjoyed this book. I love that the recipes taste good and I know exactly what we are consuming (no corn syrup, no artificial flavors or colors, less sugar, etc). Our family enjoys our homemade soda and so has everybody else who has tried them. Most of the recipes are super easy and require less than 5 ingredients. We love the easy ones when we are in a hurry and we usually make a big batch of the more complicated ones as the syrup stays good in the fridge for five or six days. I really like that there the author uses a variety of sugars in this book including granulated sugar, brown sugar, coconut palm sugar, and agave syrup. The book is divided into six chapters including (1) Homemade Soda Copycats; this chapter is probably the one that we use the most. We love almost all of the recipes including orange syrup, cream soda (made with real vanilla beans!), ginger, lemon lime, concord grape, fresco, root bear, and orange cream. (2) Soda Adventures with Herbs and Spices; these recipes are good but we don’t use them quite as much as some of the others. Recipes include things such as Rhubarb basil syrup, pineapple basil syrup, mint, cinnamon, rosemary lemonade, and plum vanilla (this is one of our favorites in this chapter). (3) Cherries and Berries; this is one of my personal favorites. I love the taste of berries and this is a great way to get a berry flavor! Recipes include Strawberry syrup, blackberry lavender, kiwi strawberry, blueberry lime, and cherry limeade (I love substituting the cherry for strawberries to make a strawberry limeade), and more. (4) Seasonal Suds; these recipes are super easy and we think they taste great. Some of the recipes include peach syrup, grapefruit syrup, very plum, pineapple, prickly pear (we haven’t tried this one), pomegranate lime, and more. (5) Agua Frescas and Shrubs; we haven’t made quite as many recipes from this chapter but the ones we have tried have been good including fizzy cantaloupe agua fresca, honeydew strawberry, and papaya orange. (6) Fizzy Teas, Floats, and Alcohol Enhanced Dazzlers; we haven’t made many of these recipes as we don’t drink coffee or alcohol but some of the recipes include green tea syrup, coffee concentrate, chocolate syrup, margarita, fizzy bloody mary, and apple cider rum. This book recommends using a SodaStream or other seltzer making device, however we have not yet purchased one, so we just buy/use sparking water until we save up enough money for a seltzer making machine. The recipes from this book that we have tried have turned out great. The recipes are well written and are easy to follow and understand. The pictures are nice and colorful and when we make our own soda it actually looks like the pictures. I definitely recommend this book to anyone who is interested in making their own sodas. I received this book for free to facilitate my review. However this did not affect my opinions. All opinions are mine and my family’s.
reesspace More than 1 year ago
The 411 by Maria: WOW...I am in love with this book and have made two pints of homemade Fresca already. One for me and one for a friend to try. Pictures to come. It is super easy and shockingly tasty. Who knew?! I am not a big soda drinker and probably only soda, once a month and not a full glass either but occasionally I enjoy it. Last year I wanted to get myself a SodaStream but financially there was never enough in the extra cash pile to do so, mostly because there is never an extra cash pile. However, you don't need a Soda Stream to use these recipes if you use Seltzer. As non soda drinkers, we have seltzer in the house most of the time and all these recipes can be used with Seltzer. There are some pretty interesting ideas here too. Make your syrup add it to the seltzer and you had homemade soda. I even loaned the book out to a friend of mine who owns an Inn because I thought the recipes were so unique that she may want to use some of the ideas for specials on her menu. The homemade Fresca I made was only seltzer, red grapefruit and agave syrup. So easy and delicious. I am thinking of making myself a jar of Banana-Brown Sugar Syrup to put on top of my morning oatmeal. Sounds so good, I am craving it right now.
Anonymous More than 1 year ago
Fun book. Starts with the history of Soda and then plunges into the recipes...Homemade Soda Copycats, Soda Adverntures with herbs and Spices , Cherries and Berries, Seasonal Suds, Aqua Frescas & Shrubs, Fizzy Tears, Floats & Alcohol Enhanced Dazzlers. I'm a big fan of Egg Cream, and what made this book for me was the recipe for Chocolate Syrup to make real homemade Egg Creams. Scrumptious. A real summer delight. from the book ...I’m no t sure why chocolate soda isn’t more popular—I was surprised by how much I enjoyed (and occasionally craved) this drink. A glass is chocolatey enough t o fill in for dessert while being relatively low in fat and calories. If you’re questioning the need to make chocolate syrup instead of just using a store-bought bottle, trust me and try it. Home made syrup tastes much more like chocolate and much less like chemicals than what you ge t in a plastic bottle. Use this chocolate syrup to also make an Egg Cream (page 110). Or, to make a chocolate-mocha syrup, just add 1 tablespoon espresso instant coffee, like my favorite, Medaglia D’Oro Instant Espresso, into the pot along with the cocoa. 3/4 cup water 1/3 cup good-quality natural-process unsweetened cocoa powder 1/4 cup raw cane sugar 1 tablespoon vanilla extract In a medium, heavy pot, combine the water, cocoa powder, sugar, and vanilla extract. Bring to a boil over high heat, and let boil until thickened, 2 to 4 minutes, whisking vigorously to combine. Remove from the heat, and let cool. Refrigerate in a covered container for up to 7 days. To make Chocolate Soda: Stir 2 tablespoons Chocolate Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer.
Anonymous More than 1 year ago
Great