Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a boil over high heat and simmer until the sugar dissolves.
Remove from the heat and cool completely.
In a large measuring cup or serving jug, mix together the simple syrup with the orange juice, mint and lime juice.
Let sit for 5 minutes.
Fill 4 tall glasses with ice.
Pour 1/2 cup of the orange mix into each glass and top with 1/4 cup of carbonated water.
Garnish with orange slices and mint leaves.
Serve immediately.
In blender combine berries and apple juice.
Cover and blend until smooth.
Pour into pitcher and slowly stir in carbonated water.
Pour over berry ice cubes (recipe to follow) in tall chilled glasses.
Serve immediately.
s the key to this recipe! My step-mother (from Madrid
In blender container combine berries and apple juice concentrate.
Cover and blend until smooth.
Pour into pitcher and slowly stir in carbonated water.
Pour over ice cubes or Berry Ice Cubes in tall, chilled glasses.
Serve immediately.
Optional: Fill 2 ice-cube trays with fresh berries, add water and freeze until firm.
Add to cooler as a substitute for ice cubes.
First soften the yogurt and put it in the cup you want to use.
Then, add your desired amount of salt.
Finally add your carbonated water, then mix with spoon until smooth.
Then its ready to drink and its usually served cold or with some ice cubes.
Put apple juice in a cup, the top up with carbonated water.
NB: If you like it fizzy you may want more carbonated water, likewise if you like it less fizzy you should put less carbonated water inches.
Refrigerate the cranberry juice, lemon juice and carbonated water until cold.
In a large pitcher, mix together the cranberry juice, lemon juice, carbonated water, sugar and sherbet.
Pour into tall chilled glasses and garnish with a lemon or lime wedge.
Serve immediately.
Mix all the ingredients in a pitcher except the carbonated water.
Put in the fridge for a few hours.
Serve in glasses with ice. Top with carbonated water. Garnish with a slice of orange or any other fruits.
In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.
In a tall 10-ounce soda glass, combine the lemonade concentrate and the 1 teaspoon ice cream.
Add a little carbonated water to mix the lemonade and vanilla ice cream, stirring the drink with a long-handled spoon.
Top the drink with the 2 scoops of vanilla ice cream.
Fill the glass with 1/2 to 3/4 cup carbonated water.
Top with the cherry.
Serve immediately with 2 straws and a spoon.
Wash and drain fresh raspberries; put them in a saucepan with the 1 cup water.
Bring to a boil and simmer for 10 minutes.
(If using frozen berries, no cooking is necessary, just thaw before using.)
Puree berries in electric blender and press through sieve to remove seeds.
Dissolve honey in warm water; add lemon juice, carbonated water and ice to chill.
Serve in individual glasses with ice and generous slice of lemon.
Yield: Serves 12.
syrup of 1 quart water (or tea) and sugar. Cool
For each serving, pour syrup and milk into a chilled 14-ounce or 16-ounce glass; mix well.
Add chilled carbonated water to fill glass 3/4 full.
Stir.
Add 1 to 2 scoops vanilla ice cream.
Fill to top with carbonated water.
Into 12 ounce Tom Collins glass, put juice of lime, powdered sugar and carbonated water (lemon-lime soda is okay).
Fill glass with shaved ice and stir thoroughly with swizzle stick.
Then add bitters and dry gin.
Fill with carbonated water (soda) and serve with swizzle stick in glass.
The individual is to do the final stirring.
Boil sugar and water until sugar is dissolved.
Cool.
Blend bananas and pineapple juice.
Stir in other juices, sugar and water mixture.
Freeze.
Remove from freezer 30 minutes before using.
Scrape.
Spoon into a punch bowl.
Slowly pour carbonated water down sides of bowl.
Enjoy.
Makes a wonderful punch for showers.
Yields 25 (4 ounce) servings.
Combine water with concentrates; stir.
Add pineapple juice, sugar and lime juice; chill.
When ready to serve, pour over ice and add ginger ale and carbonated water.
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.
Steep lemon balm leaves in boiled water for 20 minutes.
Strain
Add honey
Cool to room temperature.
Before serving, add ginger ale or carbonated water and ice.
Enjoy!
Add the sugar and enough water to cover the rhubarb (about
ulp.
Combine sugar and water in small saucepan. Heat, stirring