Soda Fountain Recipes

Make Authentic Fountain Syrups Using Old-Fashioned Soda Fountain Recipes

Use these old-time soda fountain recipes from the mid 1800s to make your own refreshing carbonated sodas and soft drinks anytime.

How To Make Homemade Sodas

Simple Syrup

Base Syrup Used In Fountain Syrup Recipes And For Sweetening Beverages Such As Iced Tea And Fruit Drinks

To make Simple syrup, use in proportions of 1 pound of white sugar to 1 pint of water. The candying or crystallization of syrup, unless it is over-saturated with sugar, may be prevented by the addition of a little citric acid, 2 or 3 drams per gallon. Confectioners add a very little cream of tartar to the sugar to prevent granulation.

Another method is to use 2 parts granulated sugar to 1 part water. Bring water to a boil, add sugar and stir so that the sugar is completely dissolved with no sugar crystals visible, then remove from heat and let cool. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage.

Simple syrup is significantly sweeter than regular sugar and perfect for sweetening beverages.

Sarsaparilla Syrup

Simple syrup and nice golden syrup, equal quantities of each, and mix well; then use a few drops of oils of wintergreen and sassafras to each bottle, as used. This mixture of golden syrup in this sarsaparilla recipe makes the sarsaparilla a beautiful dark color without other coloring.

The amounts for the desired flavors cannot be given exactly to suit everyone, but all will wish different flavors, in some towns using very high flavor, and in others sufficient to perceive it, merely. All will soon get a plan of their own, and like it better than that of others. You'll need to experiment.

Acid Fruit Syrup

The juice of any acid fruit can be made into syrups by using 1 pound white sugar to 1 pint of juice, and adding some peel; boil 10 minutes, strain, and cork.

Excellent Cream Syrup

An excellent cream syrup is made as follows: Fresh cream, 1 pint; fresh milk, 1 pint; powdered sugar, 1 pound; mix by shaking and keep in a cool place. The addition of a few grains of bicarbonate of soda will retard souring.

Strawberry Syrup

Strawberry juice, 1 pint; simple syrup, 3 pints; solution of citric acid, 2 drams.

Lemon Syrup

Take of the juice of lemons one pint, white sugar one and a half pounds, and a little of the peel. Mix and boil a few minutes, strain, and when a little cool, bottle, and cork, for use.

Sherry Cobbler Syrup

Sherry wine, 1 pint; simple syrup, 1 pint; 1 lemon cut in thin slices; macerate [let sit] 12 hours, and strain.

Vanilla Cream Syrup

Fluid extract of vanilla, 1 ounce; simple syrup, 3 pints; cream or condensed milk, 1 pint; color with carmine [red food coloring].

Almond Syrup

Put 6 ounces of pulverized sweet almonds and 2 ounces of bruised bitter almonds into a saucepan with 1 quart of water, and let them simmer for a quarter of an hour; then add 1 pound of sugar. When dissolved, strain through a fine sieve or jelly bag, and add a teaspoonful of orange flower water.

When cold, a wineglassful of the mixture should be put into a tumbler, which should be filled up with soda or seltzer water.

Raspberry And Honey

Equal parts of maple syrup, honey, and raspberry juice. Serve solid in 8-ounce glass, using 2 ounces of above syrup for the flavor, and fill glass with carbonated water.