Just in time for July 4th, American Sparkling Soda brings those iconic red, white, and blue colors to life. American Sparkling Soda is my patriotic version of the classic beverage, Italian Soda. Where Italian Soda is typically made with simple syrup, this chilly refresher is made with real fruit. It’s free of artificial colors and also less sweet.Not to be mistaken with real soda pop, American Sparkling Soda is made with fresh red berries, carbonated water, and a special ingredient. Once again, it’s tea (this time, herbal) that transforms this drink into one worth celebrating with.

What makes this soda most intriguing are it’s gorgeously blue ice cubes. Surprisingly, there’s absolutely no artificial food coloring to be found here. These glistening cubes are made from strongly brewed Butterfly Pea Flower Tea, a naturally cobalt blue tea that’s destined for culinary experimentation.To create a clear separation of colors, the berry purée base here is made on the thick side. Just like a traditional Italian Soda, you’ll need to give the drinks a quick shake or stir with a straw to make them sip-perfect. Serve these up in mason jars like I do my Summertime Sun Tea, and these American Sparkling Sodas add a festive and homemade touch to get-togethers and picnics.American Sparkling Soda

Makes 2-3 drinks, depending on size of glass.

Ingredients:

1 pound of strawberries and/or raspberries (fresh or frozen, stems removed)

2 Tbsp sugar, or more depending on sweetness of berries

chilled sparkling water or Fresca

extra berries, for serving

Butterfly Pea Flower Tea

Equipment:

ice cube tray

medium pot

spoon

medium-sized mesh sieve

bowl

rubber spatula

glasses and straws

Directions:

1.  Make ice cubes out of Butterfly Pea Flower Tea. Steep a tea bag in 2 cups of boiling water, let it cool to room temperature, then fill ice cube trays with it.  Place in freezer to chill.

2.  In a medium pot over medium-low heat, cook the berries down for 15-20 minutes, stirring occasionally and using the back of the spatula to crush any large pieces of fruit. Cook until the fruit and juices are broken down and reduced by half. Add the sugar in to taste. The syrupy mixture should be able to coat the back of a spoon.

3.  A few spoonfuls at a time, scoop the fruit mixture into a mesh sieve placed over a bowl. Use the back of the spatula to push the mixture through to get remove any seeds or larger chunks of fruit (we want to be able to use a straw later). The result is a berry purée that you can place covered, in the fridge until you’re ready to serve.

4.  To make a soda, spoons a few tablespoons of berry puree into a glass (I like to fill a glass 1/3 full). Top the glass off with chilled sparkling water and ice cubes made from Butterfly Pea Flower Tea.