How to Make Sparkling Tomato Soda

Serves 4

INGREDIENTS:

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


PREPARATION PROCEDURE:

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
Ice
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

INGREDIENTS:

1/2 cup sugar

PREPARATION PROCEDURE:

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.



REFERENCE:

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



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