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QUESTION: I would like to create some copycat recipes for sodas made with all natural ingredients but when I look at the label I can't even pronounce much of what is written. How can I "account for taste" each of the artificial ingredients with something natural? Are there chemical tests that can determine the flavor affect of different things?

ANSWER: Hello there!
Thanks for your message!
Iam sending you several links that may be of help for you.
If you need any more information, please contact me anytime, I am here to help!

Please, don't buy products in supermarket that show ingredients that you won't recognice or read, those ingredients are dangerous and poison for humans.
Do not use ASPARTAME-SACCHARINE-SAME or EQUAL, by know the safest sweeteners are SPLENDA-STEVIA-DARK SUGAR ( in moderation ) and TRUVIA.

At the end of this message you will find information about natural sodas
They are:

http://reedsinc.com/

http://www.foodrepublic.com/2011/06/13/5-best-natural-sodas/

http://www.hansens.com/us/en/products/soda/

http://www.rodalesorganiclife.com/food/8-natural-sodas-that-are-way-healthier-th

http://www.zevia.com/

http://organicsodapops.com/

https://www.boylanbottling.com/

http://www.motherearthnews.com/real-food/fermenting/brew-soda-at-home-zmaz04djzs

http://www.drysparkling.com/

http://www.rodalesorganiclife.com/food/8-natural-sodas-that-are-way-healthier-th

http://www.rodalesorganiclife.com/food/8-natural-sodas-that-are-way-healthier-th

http://www.coolhunting.com/food-drink/natural-sodas

http://www.adv-bio.com/flavor-ingredients-for-natural-sodas/

http://birdieandbills.com/

http://birdieandbills.com/

Hint: You can combine 3/4 part of brown with white sugar and 1/4 part of Splenda

***The easiest way for a test run is creating a syrup with all your ingredients.
Let  them simmer for approximately 15-20 minutes.
Let it cool down until room temperature, add sparkling or carbonated water until desired consistency.

Bottle it and refrigerate.
Let me know how it goes!

Feel free to ask any questions,

Cordially,

Chef Hemaro ( Hector Manuel Rodriguez )

---------- FOLLOW-UP ----------

QUESTION: Which of those links are about flavor matching? I plan to use all natural and not use Splenda because its cancerous. I donít want any premade recipes. I want it to taste nearly brand-name.

Answer
Hello again!
This is a natural soda recipe.
You can customize this recipe for your taste.
Once it is done, store in the refrigerator in a
glass bottles.
Please, do not use plastic bottles, or aluminum containers, they are toxic.

INGREDIENTS
Grated zest of 2 medium oranges
Grated zest of 1 large lime
Grated zest of 1 large lemon
⅛ teaspoon ground cinnamon
⅛ teaspoon nutmeg, preferably freshly grated
1 section of a star anise pod, crushed
Ĺ teaspoon dried lavender flowers ( optional )
2 teaspoons minced ginger
1 tablespoon of Vanilla Extract
ľ teaspoon citric acid (available at health food stores, or canning supply stores or kingarthurflour.com)
2 cups plus 2 tablespoons sugar
1 tablespoon (packed) light brown sugar

PREPARATION
In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.
In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. If using caramel color, sprinkle it over the sugar.
Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.
Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. Stir.

You can make soda out of everything using this same recipe but with other ingredients.

My favourite home-made soda is Apple-Cinnamon-Ginger
Please, do not use caramel color or any other chemical colorants, it is bad for your body.

I hope this information is useful for your purpose.

You can also "GOOGLE" Recipes for Natural Sodas.

Whatever you need, contact me anytime!

Chef Hemaro

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Chef Hemaro

Expertise

I can provide a vast knowledge in the Food Service Industry and restaurant ownership for 20 years. Diploma from Culinary Science ( Newbury College ) Boston, Massachusetts. I am able to show you many aspects of the Culinary field including Sanitation Standards Domestic and Industrial ( high volume ) operations as well as food handling and Catering Expert. I am a mentor of several new restaurant owners and help them in many ways, from cooking to business administration. I am also an expert in Fusion and Tropical Caribbean cuisine. Former Executive Chef certified by the National Sanitation Foundation of the United States. Feel free to drop me a line if you happen to have questions about everything related to the Culinary Arts. Thanks for visiting.

Experience

I can provide a vast knowledge in the Food Service Industry and restaurant ownership for 20 years. Diploma from Culinary Science ( Newbury College ) Boston, Massachusetts. I am able to show you many aspects of the Culinary field including Sanitation Standards Domestic and Industrial ( high volume ) operations as well as food handling and Catering Expert. I am a mentor of several new restaurant owners and help them in many ways, from cooking to business administration. I am also an expert in Fusion and Tropical Caribbean cuisine. Former Executive Chef certified by the National Sanitation Foundation of the United States. Feel free to drop me a line if you happen to have questions about everything related to the Culinary Arts. Thanks for visiting.

Education/Credentials
Newbury College Boston College Stonebridge College

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