Recipe, very briefly – For a batch of some 6 bottles, we macerate two ripe cantaloupe melons in beet sugar for 24 hours, strain and adjust with citric acid and sugar until it has a strong taste and a thick consistency. Then pour the syrup into the bottles, and fill with carbonated water.
Since we use fresh fruit, the exact ratios can vary quite a bit. And for the carbonated water, we make ours under some 75 PSI of pressure, with multiple rests at a very cold temperature. That takes some specialized equipment – But you can get like 80% of the way with a sodastream or just zeltzer or somesuch.
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Recipe, very briefly – For a batch of some 6 bottles, we macerate two ripe cantaloupe melons in beet sugar for 24 hours, strain and adjust with citric acid and sugar until it has a strong taste and a thick consistency. Then pour the syrup into the bottles, and fill with carbonated water.
Since we use fresh fruit, the exact ratios can vary quite a bit. And for the carbonated water, we make ours under some 75 PSI of pressure, with multiple rests at a very cold temperature. That takes some specialized equipment – But you can get like 80% of the way with a sodastream or just zeltzer or somesuch.