Friday, October 2, 2015

How to Make Sparkling Tomato Soda



Serves 4


Soda Base

18 large ripe heirloom tomatoes
3 stalks diced (1/2 inch) celery
6 tablespoons freshly grated horseradish
4- 1/2 tablespoons salt
Basil leaves from 2 large bunches
Leaves of 9 sprigs lemon thyme
1- 1/2 jalapeño chiles, stemmed and seeded


1) Bring a large pot of water to a boil. 

2) Core the tomatoes and, using a paring knife, score the bottoms with an X. Blanch in the boiling water for 10 to 15 seconds, and then transfer to an ice bath. Once they are cool, peel the tomatoes and cut them into quarters. 

3) Puree the tomatoes with the remaining ingredients in a blender. 

4) Line a colander with a quadruple layer of cheesecloth. Transfer the puree to the cheesecloth and hang in the refrigerator overnight, draining the liquid into a large bowl. 

5) Discard the contents of the cheesecloth. You should have 3 to 4 cups of soda base.

Note: Any leftover soda base can be frozen and then scraped to make a summery granité or served over ice with a splash of soda water to make another refreshing beverage.

To Finish

1/4 cup Simple Syrup (refer to recipe below)
1/4 cup lemon juice
Basil sprigs

1) Combine 3 cups of the soda base with the simple syrup. 

2) Add the lemon juice and stir to combine. 

3) Transfer to a seltzer bottle and charge with a carbon dioxide (CO2) cartridge

4) Fill 4 glasses with ice and dispense the soda over it into the glasses. 

5) Garnish with basil sprigs.

What are Soda Fountains?

Before the ubiquitous bottled and canned sodas of today, there were soda fountains. A soda fountain is a device that dispenses carbonated soft drinks, called fountain drinks. The device combines flavored syrup or syrup concentrate and carbon dioxide with chilled and purified water to make soft drinks, either manually, or in a vending machine that is essentially an automated soda fountain that is operated using a soda gun. Today, the syrup often is pumped from a special container called a bag-in-box (BIB).

The term may also refer to a small eating establishment or lunch counter, common from the late 19th century until the mid-20th century, often inside a drugstore or other business, where a soda jerk served carbonated beverages, ice cream, and sometimes light meals. The soda jerk's fountain generally dispensed only unflavored carbonated water, to which various syrups were added by hand.

Soda fountain definitively American creation came about after the invention of manmade carbonated water in the late eighteenth century. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Because carbonated mineral waters were thought to be medicinal, soda fountains were put in the hands of pharmacists and, with the lack of government regulation prior to the Pure Food and Drug Act of 1906, sodas were used as a way to deliver not only flavorings but also medication. It was not uncommon for flavored sodas to be laced with alcohol or even cocaine, heroin, or morphine, as these were all used medicinally. However, with increased regulations and awareness, soda fountains became places where families (and not just those in need of a “medicinal” pick-me-up) could spend time together. Soda fountains quickly became an integral part of nearly every American’s life—so much so that by 1919, there were an estimated 126,000 shops in the United States. Today, very few remain, though their culinary legacy—malted milk shakes, egg creams, strawberry sodas, root beer floats—have withstood the test of time.

Simple Syrup Recipe



1/2 cup sugar


1) In a small saucepan over medium heat, combine the sugar with 1/2 cup of water. Once the sugar is completely dissolved, remove from the heat and cool to room temperature. 

Note: Simple syrup can be stored in the refrigerator for up to 1 month and can be used to sweeten iced tea, lemonade, or cocktails.


Marcus Wareing said his favorite cookbook is one by Chef Daniel Humm at Eleven Madison Park in New York City.

Daniel Humm (Author), Will Guidara (Author), Francesco Tonelli (Photographer). 2013. I Love New York: Ingredients and Recipes. Ten Speed Press. ISBN-13: 978-1607744405

Are you a fan of Bradley Cooper or Sienna Miller? Do you like movies about food and cooking? Then you should download this cookbook immediately... BURNT Movie Recipes.


  1. I like the article quite a bit! Love my 🍅!! A fizzy bloody virgin Mary if you're off the sauce!hehe.


Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap



The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.


Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.


Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.


2011- 2016 All Rights Reserved. Culinary Physics Blog