Citrus Soda (lemon lime orange)

So easy to make, and wonderfully refreshing on a hot summer day!

Special Tools

SodaStream Jet - a home machine that carbonates water on-demand

Citrus Soda Concentrate
1 cup pure cane sugar
1/2 cup water
1-1/4 cups fresh lemon juice (not from concentrate)
1/2 cup + 2 tablespoons fresh lime juice (not from concentrate)
Juice of 1 organic orange of choice (about 2 tablespoons)

1. In saucepan over medium heat, combine cane sugar and water; stir to dissolve; bring to a boil; remove from heat.
2. Add lemon juice, lime juice, and orange juice; stir to combine.
3. Pour syrup into 4-cup glass storage jar; refrigerate until cold.

To make Citrus Soda: Mix together 1/4 cup concentrate with 1 cup carbonated water; add ice; enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.
Concentrate Yield: about 3 cups
Citrus Soda Yield: about 12 cups

Better than Coke - Homemade Cola

Once you try this homemade concoction, you will never have to choose between Coke and Pepsi again - you will know the secret of wonderful homemade cola!

Special Tools

SodaStream Jet - a home machine that carbonates water on-demand

French press coffee maker

Cola Concentrate

2 cups water

zest of 2 oranges

zest of 2 limes

zest of 1 lemon

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 point of star anise (hand-crushed)

1/4 teaspoon citric acid

1/2 teaspoon dried lavender flowers

1 teaspoon dried chopped ginger root

1-1/2" section of vanilla bean, sliced open

18 ounces organic dark brown cane sugar

1. Pour fresh water into a medium-sized stainless-steel saucepan; place over medium heat.
2. With warm, soapy water, wash oranges, limes, and lemons; dry with paper towel then zest; place zest into saucepan of water.
3. Add cinnamon, nutmeg, hand-crushed star anise, citric acid, lavender flowers, ginger root, and split vanilla bean; stir to combine.
4. Place lid on saucepan and bring mixture to a boil; reduce heat to a simmer with lid on; simmer 20 minutes.
5. Pour entire contents of saucepan into a 6-cup french press coffee maker; strain out solids by pressing down on coffee maker sieve; pour liquid from french press into clean medium-sized stainless-steel saucepan; discard solids.
6. Place saucepan over medium heat; add 18 ounces organic dark brown cane sugar; stir to dissolve; bring mixture to a boil; boil gently for 5 minutes.
7. Remove pan from heat; cool concentrate in pan or pour off into a sterile 32-ounce (4-cup) glass storage jar; refrigerate until cold.

To make cola on-demand: Mix 1/4 cup cola concentrate with 1 cup carbonated water; add ice; stir and enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.

Concentrate Yield: about 4 cups (32 ounces)

Cola Yield: about 40 cups (320 ounces)

Down Home Root Beer

The herbs for this wonderful homemade version of root beer can be sourced online or at a well-stocked health foods store - they are well worth seeking out! I have added links to the ingredients so that you can see what each herb looks like. I found all the herbs at a local health food store and they were relatively inexpensive - I have listed the details at the end of this recipe.

Special Tools
SodaStream Jet - a home machine that carbonates water on-demand
French press coffee maker

Root Beer Concentrate
4 cups fresh water
1/2 ounce sassafras root bark
1/2 ounce birch root bark
1/2 ounce sarsaparilla root bark
1/4 ounce licorice root
1/4 ounce dried ginger root
2 vanilla beans, sliced open
24 ounces organic light brown sugar

1. Pour fresh water into a medium-sized stainless-steel saucepan; place over medium heat.
2. Using a kitchen scale set to "ounces", carefully measure each herb, adding measured quantity to saucepan as you go.
3. Slice open vanilla beans; add to saucepan; stir to combine all herbs.
4. Place lid on saucepan and bring mixture to a boil; turn off heat, place lid on saucepan and set aside to steep for 1 hour.
5. Return saucepan to medium heat; bring mixture to a boil; turn off heat, place lid on saucepan and set aside for another hour.
6. Pour entire contents of saucepan into a 6-cup french press coffee maker; strain out solids by pressing down on coffee maker sieve; pour liquid from french press into clean medium-sized stainless-steel saucepan; discard solids.
7. Place saucepan over medium heat; add 24 ounces light brown sugar; stir to dissolve; bring mixture to a boil; boil for 10 minutes.
8. Remove pan from heat; cool concentrate in pan or pour off into a sterile glass storage jar; refrigerate until cold.

To make root beer on-demand: Mix 1/4 cup root beer concentrate with 1 cup carbonated water; add ice; stir and enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.

Concentrate Yield: about 7 cups
Root Beer Yield: about 35 cups (280 ounces, or about 20 cans of 12 ounce soda, or just over 2 gallons)

COST ANALYSIS: about $9.00 for 2 gallons of made root beer.

0.5 ounce Sassafras Root: $1.47

0.5 ounce Birch Root: $0.515

0.5 ounce Sarsaparilla Root: $1.395

0.25 ounce Licorice Root: $0.28

0.25 ounce Dried Ginger Root: $0.4875

2 beans vanilla: $1.20

24 ounces light brown sugar: $3.65

Considering the only gluten-free root beer my kids can drink is by Virgil's and it sells for around $6.80 for 48 ounces (four 12 ounce bottles), and this recipe yields 280 ounces for $9.00, by making it myself I will save around $30.00!

Mayonnaise (vegan, soy-free)

This can be anywhere egg-based mayonnaise is used.

1 cup water

2 tablespoons arrowroot starch, cornstarch, or potato starch

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1-1/2 tablespoons organic lemon juice, or apple cider vinegar, or white wine vinegar, or coconut vinegar

1 tablespoon agave nectar, or pure honey, or simple syrup (page 149)

1/4 cup grapeseed oil, or extra-virgin olive oil, or oil of choice

1. In small airtight container, combine arrowroot starch, dry mustard, garlic powder, onion powder, and sea salt; place on lid; shake vigorously to combine.
2. Pour water into small saucepan; whisk in dry ingredients; place over medium heat; cook until sauce begins to thicken, about 3 minutes; whisk constantly.
3. Remove saucepan from heat; whisk in lemon juice, agave nectar, and grapeseed oil; whisk vigorously at least 1 minute.

Pour mayonnaise into storage container; refrigerate until completely cooled, about 2 hours, prior to use.

Refrigerate up to 2 weeks.

Servings: 1 cup

Preheat: None

Prep Time: 2 hours, 5 min

Cooking Time: 5 min

Notes

Tapioca starch is not recommended for this recipe.

Homemade "JELLO"

Everyone loves fruity, sweet gelatin! Here is the most reliable, delicious way to make from scratch.

Using Knox unflavored gelatine powder, choose the amount you want to make, then follow 3 easy steps to make delicious, additive-free sweet gelatine desserts.

1. Pour fruit juice of choice into large saucepan set over medium heat; heat juice to boiling.
2. Meanwhile, pour cold water into a large bowl; add unflavored gelatine and cane sugar, stirring until completely dissolved; set aside.
3. Add hot water to mixture; stir for 3 minutes; place bowl into refrigerator to set, about 4 hours.

2 cup Recipe 

1-3/4 cups + 2 tablespoons hot juice or stock

1/4 cup cold water

1 tablespoon gelatine

3/4 teaspoon cane sugar

3 cup Recipe 

2-3/4 cups hot juice or stock

6 tablespoons cold water

1-1/2 tablespoons gelatine

1-1/4 teaspoons cane sugar

4 cup (1 quart) Recipe 

3.75 cups hot juice or stock

1/2 cup cold water

2 tablespoons gelatine

1.5 teaspoons cane sugar

6 cup (1-1/2 quart) Recipe 

5-1/2 cups hot juice or stock

3/4 cup cold water

3 tablespoons gelatine

2-1/2 teaspoons cane sugar

8 cup (2 quart) Recipe 

7.5 cups hot juice or stock

1 cup cold water

1/4 cup gelatine

1 tablespoon cane sugar

16 cups (4 quarts) Ratios 

15 cups hot juice or stock

2 cups cold water

1/2 cup gelatine

2 tablespoons cane sugar