It doesn’t have to be rhubarb, berry or rose to be an Italian Soda, but when rhubarb springs up, I try to enjoy it in anyway possible. Rhubarb is usually paired with strawberries, for pies, galettes and jams. Rose is delicious as a stand alone flavor but is even more delicious with tart rhubarb and summer strawberries.

How to shop, store and clean rhubarb head over to THIS post. You’ll get a breakdown on rhubarb and danish recipe. For all things rhubarb stick to the top half of the post.

What is an Italian Soda?

An Italian soda is a carbonated drink made with a flavored syrup, cream, ice and sparkling water. You control the sugar and what flavors you use. The cream is optional, some have whipped cream on top others have the cream in the drink itself. You decide your adventure.

Possible Flavors:

Lemon

Blueberry

Raspberry

Grenadine

Orange

Coffee

The end result is something like a Brooklyn egg cream, which has neither egg or cream, but is this fluffy bubbly creamy soda situation that is everything you need.

The first time I had an Italian Soda was on a strange first date, the person wasn’t mean or insulting but he did bring his entire portfolio with CV to our date destination. If I were hiring, he would be at the top of the list, because it was IMPRESSIVE! Unfortunately, the date has no chemistry, a few red pink flags* and we parted ways.

*pink flag gentle, sometimes ambiguous warnings that things may or may not be good. Usually time will tell and time is precious. if it feels slightly off, it probably is and I’m out.

The Italian soda was delicious and I’ve been making it ever since.

Rhubarb Berry Rose Syrup

Ingredients:

4 8inch ribs of rhubarb

1/2 cup cut strawberries

2 tbsp food grade dried whole rose buds

1.5 cup sugar

2.5 cups water

1/2 tsp vanilla

Method:

Wash and trim rhubarb. Cut roughly to fit into a pan filled with water and sugar

Set the pot on medium high heat until you reach a boil, stirring occasionally.

Lower heat to medium low and let rhubarb, water and sugar simmer for 10 minutes, stirring occasionally and adjusting heat as needed.

*If sugar begins crystalize on the side of your pot brush or ladle it down with a little water to prevent burning. Burnt sugar will ruin the flavor of the syrup. To avoid burning it is best to find a little sauce pan that can hold at least a cup more liquid than you’re planning on using.

At the 10 minute mark add strawberries and stir. Cook additional 5 minutes.

Bring to the boil at the final minute mark.

Add dried rose and vanilla.

shut off heat immediately and cover to steep until liquid is cool enough to handle.

Strain into a clean glass jar or bottle**

** to prep bottles/jars for pickles and syrups wash with a mixture of baking soda and water until thoroughly washed and rise once with boiling water.

Italian soda

Add Ice

(crushed is preferable but I didn’t have any when photographing)

Pour over Syrup to taste

Add Cream and top with selzter or sparkling water.

Mineral water and tonic will not work in this recipe. Tonic and mineral water have their own flavors that don’t work with this specific drink.

Float option: add a scoop of vanilla or strawberry ice cream