RHUBARB ITALIAN CREAM SODA
The very first time that I heard of Italian cream soda (also called French pop up, seemingly ) was a couple of decades back -- but I did not attempt one till last summer (a strawberry balsamic one that was delicious!) . I was reluctant. Yes, really. The lotion part is that which struck me as strange. I am wondering why I was surprised, they are all wonderful things that are terrific. In me, they had been even more lovely. Greatest of all is obviously, it is super simple to create. You can use pretty much any fruit or berry. AND you can put in a shot of rum or vodka to get a grownup Edition
If you can not locate half and half cream you can create your own. If you are in Sweden, it is possible to use'Kaffegrädde' that is about 10% fat. Half and half cream with milk to create a milk edition.
INGREDIENTS
RHUBARB SYRUP
- 180 gram (3/4 cup + 1 1/2 tablespoon ) granulated sugar
- 1/2 vanilla bean
- TO SERVE
- ice
- sparkling water
INSTRUCTIONS
- Place, ginger, sugar and water. Split the vanilla bean and scrape the seeds out. Add bean and seeds . Let mixture come to a boil, then let simmer until rhubarb is tender.
- The compote that's left from the strainer utilized to oatmeal, or could be eaten with a few milk. Pour back in the saucepan along. Put aside to cool. Remove.
- After the syrup is cool -- place ice. Top with 3-4 tablespoons syrup. Fill upp into your liking with half or coconut milk and half & water. It is totally your choice, although I used about 150 ml water and ml cream for every glass. Use somewhat less, if using fat coconut milk. Mix with a straw or a spoon and Revel in!