Combine water and sugar in a medium size saucepan; stir until sugar dissolves.
Add lemongrass, ginger, lemon juice and vanilla bean. Bring to boil over high heat, then reduce heat to low and simmer 20 minutes.
Remove from heat, cover and let steep overnight.
Strain through a fine mesh strainer.
To serve, fill chilled bar shaker(or just use a jar with a lid) halfway with ginger syrup. Top with equal amount of soda water. Strain into sugar-rimmed glasses and serve.
Using a fork, mix the melted butter through the flour and salt.
Add the soda water or beer and mix. Don't worry about the lumps of butter. They disappear while frying and make the crispy batter bubbly.
To make Aussie potato cakes, take a large potato and cut into thin, large slices.
Coat with flour and then dip into the batter before frying.
Mix all dry ingredients in a bowl.
In a jug, make an even mix of the White Wine Vinegar and Soda Water/Beer.
Add to the dry mix until the batter becomes the consistency of thick paint.
Leave batter in the fridge to settle for about 45 minutes.
Before battering your fish remember to coat fish in flour.
TIP: I like to add coarsely ground black pepper to the batter. Probably about one teaspoon full. This acts as a kind of garnish/decoration when the fish is cooked.
Combine 1 cup of water with the sugar in a medium saucepan. Scrape the seeds from the vanilla bean and add . Boil over medium-high heat, until the sugar dissolves. Let syrup cool before stirring in the vanilla extract. In a large pitcher or bowl, combine with soda water, stirring gently to combine.
*Cherry-Cream Soda: Add 1 packet of cherry kool-aid and 1/2 teaspoons almond extract for a beautiful, bright red soda/.
Put the sugar and the water into a medium saucepan on medium-high heat. Stir to mix well. Continue to stir frequently until all of the sugar has dissolved.
Remove from the heat and add the celery seed. Cover and allow to steep for 1 hour.
Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered, until completely cool.
Place in an airtight container and store for up to 6 months.
To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine. Enjoy!
Dissolve the sugar and Kool-Aid drink mix in hot water in small pitcher.
Add corn syrup and vanilla extract. Stir well.
Cover and chill syrup until cold.
When the syrup is cold, pour 1/4 cup syrup into 1 cup cold soda water. Stir gently.
Add the syrup and soda water mixture to the pitcher of sweetened Kool-aid. Stir gently.
Add remaining syrup and soda to the pitcher.
Stir gently, add ice and serve.
Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
Remove pan from heat, cover, and steep for 30 minutes.
Strain ginger syrup into a jar and chill.
Fill a 12-oz. glass with ice cubes.
Add 2 tablespoons ginger syrup, squeeze a lime wedge into glass, and top with soda water.
Stir to combine.
Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
Strain lemongrass mixture into a jar and chill. Fill a 12-oz. glass with ice cubes.
Add 2 tablespoons lemongrass mixture and 1 tablespoons simple syrup.
Top with soda water (about 1/2 cup) and stir to combine.
Bring to a boil sugar, water, lavender and ginger. Lower to a simmer and cook down for 20 minutes to 30 minutes, or until it begins to get a bit syrupy.
Cool and strain, add vanilla.
You may add a bit of violet or blue dye if you wish.
Mix 1 to 3 lavender syrup to soda water over ice in highball glass.
Garnish with lime and a few lavender flowers.
ith half of the seltzer water(or soda water) and stir. Serve immediately
Combine water and sugar in a medium saucepan.
Stir over low heat for 3-4 minutes until sugar dissolves.
Bring to the boil, then simmer for 5 minutes.
Cool to room temperature, then chill until cold.
In a large jug, combine the sugar syrup with the rosewater, lime slices and mint.
Add the soda water and a few drops of food colouring.
Add ice cubes and stir.
Bring water and sugar to a boil to make simple syrup.
Keep 1.5 cups in a small saucepan and remove pan from heat.
Add cucumber slices (reserving 12 for garnish), 24 mint leaves, and basil.
Cover and let steep for 30 minutes.
Strain cucumber-herb syrup into a jar, pressing on solids in strainer.
Fill a 12-oz. glass with ice cubes. Add 2 tablespoons syrup and top with soda water (about 1/2 cup). Stir to combine. Garnish with cucumber slice and sprig of mint. Repeat to make 11 more sodas.
In a small saucepan, combine 1 cup water and the sugar.
Add the vanilla bean.
Boil over medium heat for 2 minutes or until the mixture has reduced to a thin syrup.
Remove the vanilla bean; rinse in hot water; set aside to air-dry and reserve for another use.
Allow the syrup to cool.
Stir in the vanilla and almond extracts and the cherry juice.
Pour 2 tablespoons of the cherry-vanilla syrup over ice cubes in a tall glass and fill with soda water; stir to combine.
Serve with a silly straw.
Combine lime and lemon juice in a large jug.
Add sugar and stir until dissolved, place in fridge for 10 minutes to chill.
Add soda water and lime wedges.
Place ice in serving glasses, pour citrus soda over and serve.
Thaw frozen fruit or slice banana.
Puree in blender.
Force puree through a sieve to remove berry seeds.
Put 1/4 cup puree in a tall glass.
Add milk and vanilla ice cream or matching fruit ice cream.
Almost fill with chilled soda water.
Put milk and lemonade concentrate in a tall glass.
Add vanilla ice cream.
Almost fill with soda water.
Garnish with a strip of lemon peel.
Fill a glass with ice, add syrup, soda water and half-and-half or milk.
Stir to combine flavors.
Top with whipped cream if desired.
Half fill a tall glass with ice cubes.
Pour in the vodka and the lime cordial/juice and top up with soda water and stir.
Sift flour, cornstarch and baking soda together into a medium bowl. Make a well in the center. Add egg then soda water. Using chopsticks, gently combine. Batter will be lumpy.
Heat oil in a large saucepan to 350\u00b0F. Dust avocados, shrimp and pepper in flour, shaking off excess. Add 2 ice cubes to batter just before using. Working in batches, dip avocado, shrimp and pepper in batter, allowing excess to drip off. Carefully deep-fry for 2-3 mins, until crispy. Drain on paper towels. Season.
Serve with soy sauce and lime wedges.
mix freshly ground pepper and salt together set aside.
peel eggplant and slice into finger sized pieces - not too thick.
sift and mix flours with baking soda.
add iced soda water slowly till consistency of pouring cream.
heat oil in wok or deep fryer.
dust eggplant with flour dip in batter thin coating
fry in batches till golden.
sprinkle with salt n pepper mixture.
serve with wedges of limes
optional add egg to flour for softer batter.
add chili to batter for extra zing.