Sparkling Drinks

[deborah]

Does anyone regularly make sparkling drinks - I guess the people in the US would call them sodas? Ginger Beer is the best known example, but sparkling drinks, like Raspberry Vinegar, Elderflower... are made from FRUIT or FLOWERS.

A couple of weeks ago I made sparkling Cherry, and today, I just finished making some sparkling rhubarb - recipe http://www.sallywise.com.au/blog/rhubarb-rhubarb/

I wondered if anyone else makes these, and what their experience with these is.

[NeuroPlastic]

We make kefir daily.  It's not really "sparkling" because you can't see the bubbles, but it is effervescent.
Sometimes we'll set up a water-kefir operation in the summertime.  It takes more time and attention than milk-kefir, since it has a second ferment and more ingredients, but it is oh so lovely - light, crisp, and delicious.

[JohnnyDollar]

Just seltzer, though I'll usually throw some citrus juice in the glass for flavor (and extra vitamin C).  875g (!!!) of sugar is a non-starter for me.  I will however throw in a plug for building one's own carbonator - mine cost about the same as a SodaStream but features infinitely-variable carbonation levels (0-60 PSI), a 10# tank (gas for *years*) which I can refill for $15 at the local welding supply (compare to about 16x that for the equivalent SodaStream carbonator refills), and removable/replaceable fixtures that mean I can be fearless about what I want to carbonate next.  Got table wine?  I'm making sham-pagne.  Infused vodka?  Let's have a fizzy navel.  Plus, as an engineer and a mild foodie, there's a certain cachet to having what looks like a welding kit sitting on your kitchen counter. :)

[TheMoneyBadger]

We add carbonated water to pure cranberry juice in about an 8:1 ratio.  The cranberry juice (not the cranberry juice cocktail with all the apple/pear/sugar added) is fantastic because it's low in sugar, high in taste, and you need to use very little to make a tasty beverage.  It's pricey by the bottle but on a per-drink basis it's very reasonable.