The first time I tried an Italian Cream Soda I was not in Italy, but in Park City Utah at a very trendy eatery.
Most full blooded Italians would scoff at such a drink! Its origin is truly the USA, I am pretty sure. But just perfect for our Aussie summers.
I was more fascinated by the name than anything and so although I only tried one on that day, I have since become full bottle (pardon the pun) on all the ideas for this drink. It can be alcoholic or not, generally not. But I do know you out there and I am sure there will be more than one or two dashes of Bailey's or Vanilla vodka making their way into your Italian Cream Sodas.
The great thing about this recipe is that it will keep in the fridge for months, it may crystallise a little bit over time, but it is easy to restore with a quick warm up in the microwave. Now...which one will you be making first?
Strawberry or Raspberry Italian Soda Syrup
Vanilla Bean Italian Soda Syrup
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 240 Grams dark brown sugar
- 450 Grams water
- 2 Teaspoons vanilla bean paste BUY
- 2 Teaspoons pink salt flakes BUY
Do
- 1
Place all ingredients into Thermomix bowl and cook 15 min/100°C/speed 2/MC off.
- 2
Store in sterilised airtight jar in fridge until use.
- 3
Use as a cordial, or make Italian Cream Sodas (lemonade or soda water with pouring cream swirled through the whole thing!)
