Brookyln Farmacy's Blueberry Soda

Recipe courtesy Brooklyn Farmacy and Soda Fountain, 2012
Show: Unique Sweets Episode: Sweet Americana
TOTAL TIME: 1 hr 35 min
Prep: 5 min
Inactive Prep: 1 hr 15 min
Cook: 15 min
YIELD: 1 drink
LEVEL: Easy

ingredients

BLUEBERRY SYRUP:
  • 1 1/2 pounds blueberries
  • 3 cups granulated cane sugar
  • 1/4 teaspoon lavender buds
  • 1 tablespoon freshly squeezed lemon juice
    BLUEBERRY SODA:
    • Seltzer, for topping
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the blueberry syrup: Add the blueberries, sugar and lavender to a 3-quart saucepan and stir briskly, mashing some of the blueberries. Let sit for 30 minutes at room temperature.

      Add the lemon juice and 3/4 cup water to the saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer, uncovered, 15 minutes.

      Run the blueberry mixture through a fine-mesh sieve set over a bowl or container. Using the back of a wooden spoon, mash the mixture against the sieve to ensure you get all the syrup. Discard the leftover contents in the sieve. Let the syrup cool to room temperature and chill in the refrigerator before using.

      For the blueberry soda: Fill a 16-ounce glass halfway with ice, add 1/4 cup blueberry syrup, top with seltzer and stir gently to combine.

      Notes

      Cook's Notes: Frozen blueberries can be used in place of fresh.

      The recipe makes approximately 4 cups of syrup. The syrup will last up to 2 weeks covered and refrigerated.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.