The first time I heard of Italian cream soda (also known as French soda, apparently) was a few years ago – but I didn’t try one until last summer (a strawberry balsamic one which was insanely delicious!). I was hesitant at first. A fruit syrup, sparkling water and… cream? Yes, indeed. The cream part is what struck me as odd. I’m wondering why I was so surprised, they’re all such wonderful wonderful things. To my surprise, they were even more wonderful together. Best of all is of course, it’s super easy to make. You can use just about any fruit or berry. AND you can also add a shot of vodka or rum for a grown-up version đ
RHUBARB ITALIAN CREAM SODA
Serves 4-6
If you can’t find half and half cream in your country, you can make your own by mixing equal parts milk and cream. If you’re in Sweden, you can use ‘KaffegrĂ€dde’ which is about 10% fat. Replace half and half cream with coconut milk to make a dairy free version.
INGREDIENTS
RHUBARB SYRUP
- 150 g rhubarb, chopped (1 1/4 cups, about 2 stalks)
- 1/2 inch (1,25 cm) fresh ginger, finely chopped
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- 200 ml (3/4 cup + 1 1/2 tbsp) water
- 1/2 vanilla bean
TO SERVE
- ice
- sparkling water
- half and half cream or coconut milk
INSTRUCTIONS
- Put rhubarb, ginger, sugar and water in a saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and bean to the saucepan. Let mixture come to a boil, then let simmer for about 10 minutes until rhubarb is soft.
- Mash the rhubarb. Strain mixture over a bowl. The compote that is left in the strainer can be eaten with some milk, or used to top oatmeal. Pour the syrup back into the saucepan together with the vanilla bean. Let come to a boil agan and let simmer for an additional 10 minutes or until slighly reduced and thickened. Set aside to cool completely. Remove the vanilla bean.
- When the syrup is cool – put ice in a glass. Top with 3-4 tbsp syrup. Fill upp with sparkling water and half & half or coconut milk to your liking. I used about 150 ml sparkling water and 50-75 ml cream for each glass, but it’s totally up to you. If using full fat coconut milk, use a bit less – maybe 2-3 tbsp. Mix with a spoon or a straw and enjoy!
Hi! I am so curious about the taste, gotta try soon! Now it is a bit hard to buy rhubarb.. Have you actually tried with the coconut milk? How much of the milk would you put per 250 ml glass? Thanks for your inspirationa and beauty and magic you share!!
Hi Klaudia! I haven’t tried with coconut milk but I’m sure it would work equally well flavour wise đ It depends on what kind of coconut milk you’re using too – if using full fat I’d use maybe 2-3 tbsp per glass. You can always taste and add more if you’d like! Thanks for your kind comment!
This looks so lovely!
Love the idea! I didn’t heard about french or italian soda before, and now I’m so intrigued…
I fall in love with your photos again, gorgeus scene!
I have never heard of Italian cream soda but I am intrigued and I adore rhubarb. I’m excited to try this. Thanks for sharing something so interesting
Hi Linda,
This looks so gorgeous. Just like all your other creations. You think for the syrup I could use honey instead?
Best
M
This looks really divine, I’ll have to try this adding cream to a fruit soda thing. The fact that it’s rhubarb only makes the cream more appealing, I love those two things together.
Yummmmm…..tangy rhubarb and rich cream sounds like a divine combination. Must try this soon. <333
This looks awesome, can’t wait to try it myself. And i love the clash of the different textures in those pictures..
Great cream soda! Never heard it before!