Best Lemon Soda Recipes

BITTER LEMON SODA

Steps:

• Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove pot from heat and cool syrup to room temperature, about 15 minutes.
• Pour lemon juice into a pitcher, strain syrup into lemon juice, and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour.
• Fill serving glasses with ice and pour about 2 ounces concentrate into each glass; top with tonic water and stir.

LEMON-LIME SODA GELATIN SALAD

Steps:

• In a large bowl, dissolve the gelatin and sugar in the boiling water. Add the cream cheese and whisk until the melted into small chunks. Add pineapple with juice, soda and nuts and stir until evenly combined. Chill until set.

LEMON-GINGER SODA

Steps:

• Blend ginger with 1/2 cup water until smooth. Strain, pressing on solids to yield 1/2 cup juice. Stir together ginger juice, lemon juice, and honey. Ginger base can be stored in an airtight container in the refrigerator up to 1 week. (It makes enough for 10 drinks.)
• Fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.

LEMON LIME SODA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 10-inch tube pan and dust with flour.
• In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated.
• Reduce the mixer¿s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl.
• Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter.
• Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve.

LEMON-LIME SODA PIE

Steps:

• In a medium saucepan, cook carbonated beverage, sugar and cornstarch over medium heat until thickened. Remove from heat and stir in gelatin.
• Place strawberries in pie crust and pour gelatin mixture over top of them. Spread whipped topping over strawberry layer; cover and refrigerate overnight or for several hours before serving.

SPARKLING GINGER-LEMON SODA

Steps:

• Combine ginger and 2 quarts cold water in a large pot. Cut lemons in half and squeeze into pot, straining out pits. Drop lemon halves into pot and bring to a boil. Turn off heat, cover and let steep 30 minutes. Stir in honey, then taste for sweetness, adding more to taste. Strain mixture into a container and discard solids. Let cool to room temperature, then chill until very cold.
• Working in small batches, pour cold mixture into the bottle of a carbonator, filling it not more than 1/3 full (this will give the mixture room to foam). Charge with CO2 until very fizzy, waiting between charges for foam to subside completely. (This can take up to 2 minutes, so be patient.)
• Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. (Extra soda mixture can be refrigerated for up to a week, and can be served carbonated or flat.) To serve, pour over ice and top with a mint sprig. If desired, add a slug of rum to each glass.

LEMON-SODA BUTTERMILK PARFAIT

Steps:

• Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
• Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
• Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
• Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
• Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
• Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
• Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
• Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.

FRESH GINGER AND LEMON SODA

Steps:

• Combine the sugar and water in a medium saucepan set over medium heat. Bring to a boil and use a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Turn off the heat and set the simple syrup aside to cool for 5 minutes.
• In a blender jar, combine the ginger and sliced lemon; add the warm simple syrup and place a lid on the blender. Begin blending on the lowest speed until the ginger and lemon are roughly chopped, about 1 minute. Turn off the blender and let the ginger-lemon syrup steep for 10 minutes. Repeat, this time blending the ginger-lemon syrup on medium speed for 1 minute before turning the blender off and steeping for 10 minutes more.
• Strain the ginger-lemon syrup through a fine-meshed sieve lined with 2 layers of water-moistened cheesecloth, set over a medium bowl, using a rubber spatula to help push the mixture through.
• Fill a glass with ice, add 3/4 cup seltzer water. Top with ¼ cup ginger-lemon syrup and use the spoon to stir. Adjust the flavor with more ginger-lemon syrup or seltzer as needed. Garnish with a lemon wheel.
• The remaining ginger-lemon syrup can be stored in an airtight container for up to 1 week.

SYRUP FOR GINGER AND LEMON ITALIAN SODA

Steps:

• Make double-strength simple syrup:.
• Place sugar and water in medium saucepan over medium heat. Bring to a boil, using a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Remove from heat and let cool 5 minutes.
• Make simple syrup into flavored syrup:.
• Place the ginger, lemon, and the simple syrup in a blender jar, cover the jar, and blend on lowest speed until the solid ingredients are roughly chopped, about 1 minute.
• Turn off the blender and let the mixture steep for 10 minutes. Repeat, this time blending the syrup on medium speed for 1 minute, then shut it off and let steep 10 minutes more.
• Strain the syrup through a fine-mesh sieve lined with 2 layers of water-moistened cheesecloth over a medium bowl. Store syrup tightly covered in the refrigerator up to a week.
• Make sodas:.
• To serve, fill a glass with crushed ice and 3/4 cup seltzer. Top with 1/4 cup ginger-lemon syrup and stir. Adjust flavor with more syrup or seltzer as needed. Garnish with a lemon wheel.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

GINGER LEMON SODA

Steps:

• Fill a highball glass with ice. Pour in the syrup, then the soda. Stir with a straw and serve immediately.

SUGAR FREE LEMON LIME " SODA POP " FOR KIDS

Steps:

• Pour lemon and lime juices into a glass. Add apple juice concentrate.
• Add club soda and ice. Stir.

LEMON VERBENA SODA

Steps:

• In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve.

LASKEY LEMON SODA WITH BAY ICE CUBES

Steps:

• To make the lemon soda concentrate, combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
• Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
• To make the ice cubes, combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
• Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
• To serve, place 3 to 5 ice cubes in each of eight 8-ounce drinking glasses, and then add 3 tablespoons (or more, to taste) of lemon concentrate per drink. Pour in 1/2 cup (4.3 oz / 120 g) of the sparkling water per serving and stir gently. Serve immediately.

LEMON-LIME SODA POP BEEF CROCKPOT

Steps:

• 1. Throw everything together into your crockpot, stir it ...,and let it cook on low 5-6 hrs. The cooking hours will dpend on what size you cut the meat up. Thicken juices for gravy...your choice.
• 2. This is great over noodles, YUM.... Maybe my recipe: https://www.justapinch.com/recipes/side/pasta-side/pan-ready-homemade-noodles-no-drying.html?p=5 Even mashed taters,or even rice. Veggies of your choice, for a well rounded out meal. I have even made pulled beef on a bun...EXCEPTIONAL!!

LEMON BASIL SODA RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the simple syrup, lemon juice, and basil. Simmer for 5 minutes, until slightly reduced. Remove from the heat and let cool completely.
• Once the lemon basil syrup is cool, strain into an airtight glass container and store in the refrigerator for up to 1 month.
• To make the soda, pour 1 cup (240 ml) of seltzer water into a glass filled with ice and add 1-2 tablespoons of lemon basil syrup. Stir to combine. Garnish with lime wheels, if desired.
• Nutrition, per 1 tablespoon: Calories: 20 Sugars: 5
• Enjoy!

LEMON SODA

Steps:

• Mix and enjoy.
• Be careful, it will get fizzy when you combine them!
• If it's too sweet or carbonated for you, use half a can of pop, and half water.

SUGAR FREE LEMON LIME SODA CAKE - THE SUGAR FREE DIVA

Steps:

• Preheat your oven to 300 degrees. Double prep a bundt cake pan. This can mean both spraying with nonstick spray and then dusting with flour.
• Sift the flour if not already sifted. Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense.
• In a large mixing bowl, cream together the butter and sugar alternative until light and fluffy. This will take between five and seven minutes. Then add the eggs one at a time, mixing between additions. Follow this up by adding the lemon juice.
• Turn off the mixer and move to using a spatula for the next step. Fold in one cup of flour and continue until all three cups of flour have been folded in and incorporated-do not over mix. Then stir in the soda.
• Transfer the cake batter prepped bundt pan and bake for 1 hour and 20 minutes or until a skewer or butter knife (not a toothpick) comes out clean. Tip: Resist the urge to open the oven for at least an hour and do not slam the oven door shut.
• Remove the cake from the oven and make the glaze. Use a skewer to poke holes in the cake and then pour the thinner glaze over the cake. Allow the cake to cool for a half hour. Then turn the cake over onto a cake plate and coat with the second, thicker glaze.

LEMON SODA

Steps:

• In a tall 10-ounce soda glass, combine the lemonade concentrate and the 1 teaspoon ice cream.
• Add a little carbonated water to mix the lemonade and vanilla ice cream, stirring the drink with a long-handled spoon.
• Top the drink with the 2 scoops of vanilla ice cream.
• Fill the glass with 1/2 to 3/4 cup carbonated water.
• Top with the cherry.
• Serve immediately with 2 straws and a spoon.