Quick Sweet Corn Soda

5 from 1 vote

While the traditional brewed recipe involves yeast, fermentation, and you know… WAITING… this corn soda is easy to make, cooking up in just minutes.

It’s also very versatile. With this syrup, you can make basic corn soda, corn cream soda, run it through a soda machine, or just enjoy it as a quick soda mix, a little at a time. You can also use it in place of heavy simple syrup in craft cocktail design!

Prep Time15

Cook Time15

Steeping Time10

Total Time40

Course: Drinks

Cuisine: American

Servings: - 3 Cups of Syrup

Calories: 148kcal

Author: Marie Porter

Ingredients

3 Ears Fresh Corn husks removed
1 ½ cups Water
2 cups Granulated Sugar
Carbonated or Seltzer Water

Instructions

Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to a food processor or blender along with the water. Process until corn is pureed.
Transfer corn puree to a medium saucepan. Over medium heat, cook mixture until almost boiling, stirring frequently. Reduce heat, and simmer for 5 more minutes. Remove from heat, and allow to steep for 10 minutes.
Strain corn mixture through a wire sieve into a clean bowl. Rinse pot and sieve with cool water. Line sieve with at least 3 layers of cheesecloth, and strain corn liquid through cheesecloth back into the pot.
Add sugar to corn liquid. Cook over medium heat, stirring until completely dissolved. Remove from heat, and cool to room temperature. Transfer syrup to a clean bottle or jar, cover, and store in fridge for up to 3 weeks.

Notes

To use:

• Measure about 3 tablespoons soda syrup into a tall glass, top with carbonated or seltzer water, and stir gently to combine.

• Use in soda machines just as you would store-bought syrups.

• To force carbonate, if you have the equipment: make 6–8 batches syrup for 5-gallon keg. Top with distilled water. Seal off keg and carbonate according to your set up.

For Corn Cream Soda: Add 1 tablespoon vanilla extract to cooled syrup before storing, stirring well to combine.

Nutrition