Yummy Flavors for Sparkling Water Makers.
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Grapefruit & Sage Ingredients
- 1 ⅔ cup grapefruit juice about 3-4 grapefruits
- Peeled zest of the grapefruits
- 7 oz/ 200g white sugar
- ½ cup 120 ml water
- 10 sage leaves with stalks
Grapefruit and Sage Instructions
- Place all the ingredients in a saucepan.
- Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.
- Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.
- Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.
- Pour this syrup into a sterilized heat proof glass bottle or a mason jar.
Pineapple & Star Anise Ingredients
- 23 oz/ 650g pineapple peeled and cut 1 pineapple
- 7 oz/ 200g white sugar
- 2 star anise
- ½ cup water
- pinch of salt
Pineapple and Star anise Instructions
- Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.
- Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.
- Remove the star anise and puree the pineapple.
- Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.
- Pour the pineapple syrup into a sterilized glass bottle or jar.
Peaches & Thyme Ingredients
- 18 oz / 500g peaches seeds removed, cut to chunks
- 4 sprigs of thyme
- 3.5 oz / 100 ml water
- 3.5 oz/ 100g white sugar
- pinch of salt
Peaches and Thyme Instructions
- Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches “poach” in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.
- Remove the thyme sprigs and puree the peaches.
- Place the puree on a double layer of cheesecloth and strain the liquid out.
- Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.
Strawberry and Rose Ingredients
- 1 lb strawberries washed
- ⅓ cup rose water
- ¼ cup water
- 3.4 oz/ 100g white sugar
- pinch of salt
Strawberry and Rose Instructions
- Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.
- Lower the heat and simmer for 15 minutes.
- Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.
- Pour the syrup in a sterilized glass bottle or jar.
Lime and Lemongrass Ingredients
- ½ cup lime juice
- Zest of the lime
- 2 lemongrass stalks
- ½ cup of water
- 8.5 oz / 240g white sugar
- ¼ tsp salt
Lime and Lemongrass Instructions
- Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.
- Place all the ingredients in a saucepan and heat until the sugar dissolves.
- Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.
- Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.
- Pour syrup into a sterilized bottle or jar.
Instructions how to Sterilize
- Preheat oven to 250°F/ 120°C.
- Place the lids on the syrup filled jars loosely (don’t screw them on tightly).
- Place the bottles on a baking tray, making sure they don’t touch each other.
- Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.
- While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).
- Leave them to cool completely to room temperature and store in the fridge overnight.
- Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.
