Thread: REC: Homemade Cream Soda

On Jul 15, 6:40*am, k...@letscook.com wrote:
> Made my first homemade cream soda yesterday. Dang, is it wonderful.
> I like it best made with seltzer water rather than club soda.

I checked out your blog. What size glass did you use? It looks
like there was way more soda mix than
seltzer. Have you made it in a larger glass with more soda?

On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>On Jul 15, 6:40*am, k...@letscook.com wrote:
>> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>> I like it best made with seltzer water rather than club soda.
>
>I checked out your blog. What size glass did you use? It looks
>like there was way more soda mix than
>seltzer. Have you made it in a larger glass with more soda?

I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
is pretty sweet so more than that, for my taste, would be too much.
One of the nice things about making your own soda is you can mix it to
your liking. You like a sweeter, stronger flavored soda? add more
syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
considering cutting back on the syrup even more, or, as you say, make
it in a larger glass.

Thank you for your questions. I hope you get a chance to make it
sometime soon.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 15, 2:47*pm, k...@letscook.com wrote:
> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
>
> <sitara8...@gmail.com> wrote:
> >On Jul 15, 6:40*am, k...@letscook.com wrote:
> >> Made my first homemade cream soda yesterday. Dang, is it wonderful.
> >> I like it best made with seltzer water rather than club soda.
>
> >I checked out your blog. * What size glass did you use? * It looks
> >like there was way more soda mix than
> >seltzer. * Have you made it in a larger glass with more soda?
>
> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
> is pretty sweet so more than that, for my taste, would be too much.
> One of the nice things about making your own soda is you can mix it to
> your liking. You like a sweeter, stronger flavored soda? add more
> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
> considering cutting back on the syrup even more, or, as you say, make
> it in a larger glass.
>
> Thank you for your questions. I hope you get a chance to make it
> sometime soon.


I wonder if you can make it with stevia? I'm trying to cut sugar to
practically nothing these days.

On 7/15/2012 7:12 PM, ImStillMags wrote:
> On Jul 15, 2:47 pm, k...@letscook.com wrote:
>> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
>>
>> <sitara8...@gmail.com> wrote:
>>> On Jul 15, 6:40 am, k...@letscook.com wrote:
>>>> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>>>> I like it best made with seltzer water rather than club soda.
>>
>>> I checked out your blog. What size glass did you use? It looks
>>> like there was way more soda mix than
>>> seltzer. Have you made it in a larger glass with more soda?
>>
>> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
>> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
>> is pretty sweet so more than that, for my taste, would be too much.
>> One of the nice things about making your own soda is you can mix it to
>> your liking. You like a sweeter, stronger flavored soda? add more
>> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
>> considering cutting back on the syrup even more, or, as you say, make
>> it in a larger glass.
>>
>> Thank you for your questions. I hope you get a chance to make it
>> sometime soon.
>
>
> I wonder if you can make it with stevia? I'm trying to cut sugar to
> practically nothing these days.
>

My question, too. Stevia or even Splenda.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 15 Jul 2012 17:12:51 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> I wonder if you can make it with stevia? I'm trying to cut sugar to
> practically nothing these days.

I don't see why not. Someone I know had a huge bag of dried stevia
leaves and gave me some. They're unbelievably sweet! I'd just steep
the leaves. You could put the stevia water into the soda maker and
carbonate it, but it won't have that creamy consistency of real cream
soda.

--
Food is an important part of a balanced diet.

On Sun, 15 Jul 2012 17:12:51 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>On Jul 15, 2:47*pm, k...@letscook.com wrote:
>> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
>>
>> <sitara8...@gmail.com> wrote:
>> >On Jul 15, 6:40*am, k...@letscook.com wrote:
>> >> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>> >> I like it best made with seltzer water rather than club soda.
>>
>> >I checked out your blog. * What size glass did you use? * It looks
>> >like there was way more soda mix than
>> >seltzer. * Have you made it in a larger glass with more soda?
>>
>> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
>> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
>> is pretty sweet so more than that, for my taste, would be too much.
>> One of the nice things about making your own soda is you can mix it to
>> your liking. You like a sweeter, stronger flavored soda? add more
>> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
>> considering cutting back on the syrup even more, or, as you say, make
>> it in a larger glass.
>>
>> Thank you for your questions. I hope you get a chance to make it
>> sometime soon.
>
>
>I wonder if you can make it with stevia? I'm trying to cut sugar to
>practically nothing these days.

I know it can be made with splenda so I don't see why not.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 7/15/2012 5:47 PM, [email protected] wrote:
> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
> <[email protected]> wrote:
>
>> On Jul 15, 6:40 am, k...@letscook.com wrote:
>>> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>>> I like it best made with seltzer water rather than club soda.
>>
>> I checked out your blog. What size glass did you use? It looks
>> like there was way more soda mix than
>> seltzer. Have you made it in a larger glass with more soda?
>
> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
> is pretty sweet so more than that, for my taste, would be too much.
> One of the nice things about making your own soda is you can mix it to
> your liking. You like a sweeter, stronger flavored soda? add more
> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
> considering cutting back on the syrup even more, or, as you say, make
> it in a larger glass.
>
> Thank you for your questions. I hope you get a chance to make it
> sometime soon.
>
>
I'm going to try it too! I love cream soda and haven't had it in years.

ImStillMags wrote:
> On Jul 15, 2:47 pm, k...@letscook.com wrote:
>> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
>>
>> <sitara8...@gmail.com> wrote:
>>> On Jul 15, 6:40 am, k...@letscook.com wrote:
>>>> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>>>> I like it best made with seltzer water rather than club soda.
>>> I checked out your blog. What size glass did you use? It looks
>>> like there was way more soda mix than
>>> seltzer. Have you made it in a larger glass with more soda?
>> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
>> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
>> is pretty sweet so more than that, for my taste, would be too much.
>> One of the nice things about making your own soda is you can mix it to
>> your liking. You like a sweeter, stronger flavored soda? add more
>> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
>> considering cutting back on the syrup even more, or, as you say, make
>> it in a larger glass.
>>
>> Thank you for your questions. I hope you get a chance to make it
>> sometime soon.
>
>
> I wonder if you can make it with stevia? I'm trying to cut sugar to
> practically nothing these days.

Speaking of that... I came across the formula I was using for
sugar replacement (more geared to baking because if has the same
bulk as sugar--unlike Splenda, which just measures like sugar):

equivalent to 1 c of sugar:
1/2 c Diabetisweet (can one even find that now?)
1/4 xylitol
1/4 erythritol

--
Jean B.

Janet Wilder wrote:
> On 7/15/2012 7:12 PM, ImStillMags wrote:
>> On Jul 15, 2:47 pm, k...@letscook.com wrote:
>>> On Sun, 15 Jul 2012 09:21:31 -0700 (PDT), ImStillMags
>>>
>>> <sitara8...@gmail.com> wrote:
>>>> On Jul 15, 6:40 am, k...@letscook.com wrote:
>>>>> Made my first homemade cream soda yesterday. Dang, is it wonderful.
>>>>> I like it best made with seltzer water rather than club soda.
>>>
>>>> I checked out your blog. What size glass did you use? It looks
>>>> like there was way more soda mix than
>>>> seltzer. Have you made it in a larger glass with more soda?
>>>
>>> I use a 12 oz glass. The amount of syrup is 1/8 a cup or approximately
>>> 2 tablespoons syrup. There is more seltzer/soda than syrup. The syrup
>>> is pretty sweet so more than that, for my taste, would be too much.
>>> One of the nice things about making your own soda is you can mix it to
>>> your liking. You like a sweeter, stronger flavored soda? add more
>>> syrup. Me, I prefer it more "seltzier" or less sweet so I'm even
>>> considering cutting back on the syrup even more, or, as you say, make
>>> it in a larger glass.
>>>
>>> Thank you for your questions. I hope you get a chance to make it
>>> sometime soon.
>>
>>
>> I wonder if you can make it with stevia? I'm trying to cut sugar to
>> practically nothing these days.
>>
>
> My question, too. Stevia or even Splenda.
>
I think Splenda would work fine flavorwise, because you are not
contending with something that is sour to begin with. Of course,
you would lack the body of a normal syrup. Somewhere I think I
have a formula that is supposed to compensate for that. (I
believe the commercial product that did that went off the market a
few years ago. It might have been called NotSugar.)

--
Jean B.