The Soda Fountain NPR coverage of The Soda Fountain: Floats, Sundaes, Egg Creams & More-Stories and Flavors of an American Original by Gia Giasullo, Peter Freeman. News, author interviews, critics' picks and more.
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The Soda Fountain

Floats, Sundaes, Egg Creams & More-Stories and Flavors of an American Original

by Gia Giasullo and Peter Freeman

Hardcover, 217 pages, Random House Inc, List Price: $19.99 |


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The Soda Fountain
Floats, Sundaes, Egg Creams & More-Stories and Flavors of an American Original
Gia Giasullo and Peter Freeman

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NPR Summary

The proprietors of Brooklyn Farmacy present dozens of recipes celebrating the history and stories of classic American soda fountains, offering options that use local, seasonal and artisanal ingredients to create a nostalgic variety of sodas, egg creams and floats.

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Excerpt: The Soda Fountain

Raspberry Syrup
You don't have to wait for raspberry season to make this syrup. Frozen raspberries are easy to find and make as tasty a syrup as fresh raspberries do. The resulting syrup is a ruby-hued beauty that mixes well with lots of other syrup flavors. Try it in combination with lemon, lime, or pineapple. This syrup is featured in the Princess float (page 90).

2 pints fresh raspberries, or
24 ounces frozen raspberries
2 cups (16 ounces) cane sugar, or more depending on the tartness of the berries
5 teaspoons freshly squeezed lemon juice
11/4 cups (10 ounces) water
1 tablespoon honey

Put the raspberries and sugar in a saucepan. Stir briskly, mashing a few raspberries in the process. Cover and let sit at room temperature for 30 minutes. Add the lemon juice and water and bring to a boil over medium heat, stirring occasionally. Decrease the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in the honey.

Place a fine-mesh strainer over a bowl and pour the berry mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Discard the seedy mash that remains in the strainer. Let the syrup cool to room temperature and chill before using.

Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before using.

To make a raspberry soda, fill a 12-ounce glass halfway with ice, add 1/4 cup (2 ounces) of Raspberry Syrup, top with seltzer, and stir gently with a soda spoon to combine.