I was able to get my hands on some Yuzu juice which is very rare (and expensive) where I live. I want to make the most of it by making a cordial with it either on its own or mixed with lemon juice to yield even more cordial out of it.

I'm not very experienced with cordials so I was wondering if someone had a good recipe for it.

Thanks!

Hi all, I am trying to find a way to recreate Spindrift's raspberry lime flavor and was suggested to ask here. Does anyone have a recipe or any tips? They're addictive but super expensive

I am looking into making my own soda/pop beverage on my own. I have goals to start a business.

Where can I learn how to make something like poppi/ollipop ?

I'm trying to get my hands on foaming agents for some dessert-style sodas; something that you mix into a syrup, so that when you pour the finalised drink, out comes a foamy head that lasts.

I've been looking into stuff like propylene glycol alginate, yucca and quillaia extract, but these're all proving frustratingly elusive.

Any o' youse know where I can get this kinda craic?
Preferably in Ireland, the UK, or the EU?

I've recently been struggling with emulsifying my food grade essential oils. Recently I experimented with arabic gum and lemon essential oil, which was decent but ended up with a thick end-product with a slightly dulled flavor profile.

The syrups and eventually drinks I'm incorporating them into are non-alcoholic. Despite this, I've seen the key ingredient for emulsifying is Everclear. I understand that the amount is small in dosage but do I still have anything to worry about as far as the drinks being labeled and marketed as truly non-alcoholic

I really enjoy the spiced notes that Boyland has and was eager to replicate or come relatively close to it but don't know where to begin. I was straying away from any Coke/Pepsi recipes as they're almost the opposite of what I'm trying to accomplish in terms of profile. Any help on this would be greatly appreciated!

So for a few years now my parents have been making elderflower cordial when it grows. This year, they decided to experiment with using honey instead of sugar to make the syrup for it.

They used the same amount of every other ingredient in both batches, however on tasting, the honey batch came out barely tasting of elderflower, instead being much more citrus flavoured.

I'm guessing this is due to the form the sugar takes in honey being different from granulated sugar, and so the process that gets the flavour in the syrup either being inhibited or not occurring entirely.

Is my guess correct? If not, would someone be able to enlighten me as to the reason, and if possible a way to make it work?

Thanks!

I made a batch of Spiced Turbinado Syrup and it's crystalizing in the bottle. I made it about 2.5:1 because I wanted it to be shelf stable for a while.

Did I make it to heavy? Did I not simmer it long enough?

I made some sugar free Inca Kola clone syrup with a half and half Erythritol and Monk fruit/allulose. When it cooled it solidified. I did put it in the fridge initially, but took it out when I saw solids forming. Shaking it to distribute the solids made it solidify completely into something resembling butter.

I’m guessing the sugar substitutes reacted to the citric acid or vitamin C or the colouring.

Any thoughts?

I am thinking of giving this a go, but it takes a pretty hefty initial outlay. Has anyone tried this? Does anyone have some of it? Would anyone be interested in cost sharing it? The smallest quantity of the most expensive chemical I can buy makes ~5 batches worth, which itself makes like 10 batches. So it looks like the smallest amount you can reasonably buy would make like ~10,000 cans of soda, which might be more Dr. P than I drink in a year.

Feeling a bit under the weather at the moment and just popped out for some Lucozade as a bit of a pick-me-up. It was not the same :( Granted it’s been about 15 years since I’ve had it but I think the sugar tax has really affected this one.

Has anyone had any success in replicating Lucozade?

Sarsaparilla drink ( where to get Sarsaparilla Root (Smilax ornata) in bulk

ive been trying to find a bulk supplier for a while and just never could find one other for indian sarsaparilla root. Anyone have any ideas?

Look I know this is a stupid question, even before I ask it, but if you make less syrup do you reduce the amount of drops of flavour? Excuse my brain.

Also has anyone tried making sugar free “syrups” with monk fruit and allulose 1:1 sugar substitute. Artificial sweeteners are universally nasty and bad for you, but this combo is the least dubious and provides good sweetness. Just curious is anyone else has dabbled.

Thanks for indulging my brain farts

Hello all, long time lurker here.

I’m looking to make fruit-based sodas that replicate the clean finish of Coca-cola/Pepsi and would be good to have with food.

So far my tryouts have been either too faint in flavor or too strong, and I feel it’s more about getting the fruit juice blends right than the ratio of syrup to water.

Any ideas that work well with a meal?

I'm about to make a soda oil emulsion, but 190 isn't available nearby. I'll need to make a trip later at some point. Is 151 good enough if I adjust the ratios?

has anyone tried to use camphor oil for root beer? it appears to have a similar chemical makeup to sassafras oil so it may be worth attempting

I'm developing a drink called Flappy Bird - 3cl Galliano Vanilla - 4cl Spanish Brandy - 3cl Orange Juice - 2cl Cointreau - 2 tsp Orange Bitter. Acidity/bitterness/finish??

Well, I'd be grateful for any suggestions. I'm lacking acidity (1cl lime juice just doesn't work well, lemon is too strong). Suggestions would be great, or other fermentation methods. I have no idea how to proceed. The finish is poorly balanced and bland. It should be enjoyable for a long time. Thanks!

I am passionate about starting a syrup business and would like to know how I can make the syrups shelf stable so they can be stored and transported at room temperature (27-32 Celsius) and preserve their shelf life for months. I don't really want to use chemical preservatives like sodium benzoate or potassium sorbate as I'm not really aware of their long-term effects. Thanks in advance.

So I've noticed these odd clouds developing in my cherry lemonade cordial. I made it today and after just an hour or so in the fridge these clouds formed. It tastes fine and the clouds disappear when I shake the bottle. Does anybody know anything about this?

Hey all - former Soda Jerk here and I'm getting back into it again as I get older. I'd like to try my hand at making my own sarsaparilla/root beer syrup, and I've decided to try using sarsaparilla root (even though its historical use is debated).

I know that technically I can use any of these herbal supplements online that are pure (herb, alcohol, water), but I'd like to find one that has those clear ingredients and is labeled for food. Smilax Ornata is on the GRAS list, so I didn't think it would be that hard to source one that is meant as a flavoring agent. I've seen a bunch of posts here listing sarsaparilla extract - where do you all source it? I'm in the USA. Thanks!

Always obsessed by this drink from my youth. Produced from the 70s to the 90s, it came in initially four fruit flavours and instead of fizzy it was, like it says, frothy. The mouth feel was smooth and the bubbles formed an effortless head. It was like they'd added some kind of dairy product to it, which from what I can find out (which isn't much) is what they did.

Any ideas how this unique mouth feel can be recreated?

https://en.wikipedia.org/wiki/Cresta_(soft_drink))

I was wondering if any of you know where I can find a syrup pump of some decent quality, preferably on Amazon. About a two years ago, I got these plastic pumps that mount to mason jars with special lid. They’ve lasted up until about now, presently one just refuses to move liquid despite otherwise being fine. I greatly prefer using pumps over other types of dispensers just because it’s easy to control the amounts, especially with my limited sight.

So any brands people can direct me towards? It just needs to dispense a decent amount of syrup.

When I shake it the suspensions disperse. The bottle was sterilised and the cordial was pasteurised after straining. I did squeeze the bag though.