Step 1
In a medium, heavy-bottomed saucepan, combine the Redpath Simply Raw™ with the water. If using, add the quartered strawberries (see Chef’s Tips). Add salt. Place over medium-high heat and bring to a simmer, stirring to dissolve the sugar. Remove from heat if not using strawberries.
Step 2
If a pink colour is desired and strawberries are being used, reduce heat to low and gently simmer for 5 minutes until strawberries have released their juices. Remove from heat and cool the simple syrup to room temperature.
Step 3
Stir in the pure vanilla extract and lemon juice.
Step 4
Strain the cooled syrup into an airtight container and place it into the fridge to chill completely; 20 to 30 minutes.
Step 1
Add ½ cup (125 ml) of the chilled vanilla syrup into the bottom of a 1-litre bottle or pitcher. Slowly pour in club soda. Gently stir with a long cocktail stirrer or metal skewer if using a bottle or a wooden spoon if using a pitcher.
Step 2
Fill 4 glasses with ice. Evenly divide the cream soda into each glass. Serve immediately.
*Though not necessary, the strawberries in this recipe are optional if a slight pink colouring is desired in the final product.
*To quickly chill liquids (e.g. simple syrups), transfer liquid to a metal bowl. Fill a larger bowl with ice and a small amount of water. Set the bowl with the hot liquid over the ice, constantly stirring until cooled. Cover or transfer into an airtight container and place into the fridge until needed.
*Leftover vanilla syrup can be used to make more cream sodas, flavour lattes and teas or drizzled over yogurt, oatmeal, pancakes, or waffles. It can also be used to moisten cake layers before frosting.
*If the simple syrup becomes cloudy or develops an off-taste or smell, discard the syrup. To keep the simple syrup mould-free, ensure that the container used is sterilized and any utensil going into the syrup is free from water or other contaminants.
*Golden Yellow Sugar can be used in place of the Simply Raw™; note that the drink may have stronger caramel notes than the original recipe and will be noticeably darker in colour; furthermore, if trying to achieve the pink hue sometimes associated with cream soda, this may be more difficult to do.
