I just have to figure out how I’m going to remove these weird, engorged slices from the top of the bottle. Having adjusted my expectations, I rather enjoy the strawberry seltzer. I realized, when I filled the bottle with sliced strawberries, it wasn’t going to taste like a Starburst in a glass.Īs it turns out, there’s a clear difference between actual fruit flavors and the “flavor” (scent + taste) that we’re used to associating with hundreds of store-bought sparkling beverages. Here are some orange smoothie recipes to wash out the taste of whatever that was. I will not be making this mistake again in a hurry.
It’s actually 400 termites and they all hate you.
#Should i use soda player plus
I wondered to myself, trendy tumbler in hand, if I squeezed half an orange and added three drops of vanilla extract plus stevia, will it be amazing or meh?ĭrinking this creation while expecting that magical flavor was an experience I can only describe as similar to opening a giant present that just has has to be a bicycle, only to realize that someone had just made a papier maché tricycle out of wrapping paper and it was empty inside.Įxcept it’s not empty. My favorite seltzer flavor of all time is orange-vanilla with a glorious zero-calorie label. But this was essentially a waste of time.įor the alcohol drinkers, we came up with some champagne cocktails that kick mimosas to the curb - including blackberry. There were floating bits of blackberry in the glass, which was nice in a “nutritious lava lamp” kind of way. Result: I could probably just put a few berries and slices of cantaloupe on the rim of a glass of regular seltzer and achieve the same effect. Then, it went into the fridge for 15 minutes. I poured the freshly carbonated soda into the glass, added stevia, and watched as it foamed up (while praying that it didn’t turn into a full-on volcano like in a high school science class). I squished a few pieces of cantaloupe into a handheld juicer (sounds weird, but it works), then dumped the fruit into the bottom of the glass along with the juice. (Also, here’s why you should pick seltzer over tonic.) Blackberry and cantaloupe Cucumber seltzer, which you can’t find in stores. I sliced a few the long way with a vegetable peeler and dropped them in the bottle provided, letting them marinate for 10 minutes. Since cucumbers are composed largely of water, and I’ve had many glasses of cucumber water before a facial, I had a feeling this would work out. If you’re not very experimental in the kitchen, there are ways to get in the headspace. We were about to run these bubbles through a gauntlet of ideas. Fresh Direct arrived with an unholy amount of fruits and vegetables because I got carried away.
I wasn’t going to use the provided flavors. On day two with my SodaStream, I wanted to tap into the world of DIY. While alcohol was still out of the question for me, I woke up the next morning drunk with the power of my new contraption. The bubble lab: Experimenting with SodaStream Using my knowledge of cooking and my vast experience as a human person who drinks cold beverages, I decided to give infusing a go - and now I had the SodaStream to help me.īut are the results as good as store-bought seltzers and the overpriced mocktails on the bar menu? And is this DIY form of carbonating your water worth the investment, the counter space, and the hype?
Teetotallers deserve fizzy pink beverages with umbrellas, too! But with the mocktail struggle being all too real, it was time to start. When it arrived, the creative child in me thought, “Look out, 2020, here comes your newest non-alcoholic-beverage-barista-mixologist.” Reach for the stars, people.įull disclosure: I’ve never tried to come up with my own drink recipes before. It’s the product I was hoping would be the cure to falling into an iced-tea-or-bust rut. More often than not, they are a hard pass.Įnter: The SodaStream, a global staple in the noble art of putting bubbles in things. However, between the sodas, syrups, and sugars, most mocktails can quickly go from a healthy choice to an onslaught of calories in one fell swoop. I’m also a restaurant reviewer, which means that I’ve developed an autopilot routine of swiftly handing the drinks list back to the host or hostess before my butt’s even in the seat.
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