Plum Soda Recipe
Plum soda blew my mind the first time I tried it. I had recently given up alcohol and was craving a bubbly, crisp drink. Plum soda totally hit the spot. I’d sometimes find it at Japanese restaurants and there was one market that sold it for a couple bucks per can. I grew tired of chasing plum soda down and wondered if I could make my own naturally sweetened plum syrup. I found this recipe to use as a base and I lightened the sugar content significantly. I now make seasonal batches from mid-summer through early fall. My version is more tart than sweet. You can adjust as you like.
6-7 medium ripe plums - preferably organic. I use a mix of black and red.
1 cup apple cider vinegar
1/3 cup honey or agave nectar
1/3 cup coconut sugar or mix of coconut & brown sugar (muscovado if you can get it)
1 tbsp ground or chopped fresh ginger
Wash, pit and roughly chop plums
Add to a 1 quart jar with ginger and sugar
Pour vinegar over top, secure lid and shake well
Refrigerate for 48 - 96 hours (72 is supposed to be the sweet spot but I tend to get impatient or forget.)
Pour liquid into a large spouted measuring cup or bowl
Press plums in a fine mesh colander over the bowl to extract all juice. Be careful not to push solids through.
Serve with sparkling water - preferably Topo Chico. Note: not trying to be hip here, just going for fat bubbles, not some semi-sparkling nonsense. And I’ve loved Topo Chico since my Texas years. Nothing else compares.
Note you can adjust the syrup amount to taste and even add more sweetener if you need to. Also, I regrettably discard plums because they’re super sour and mushy but I am experimenting with ways to make them into some kind of crazy jam or dessert filling. Any ideas? Contact me!