Natural Soda Recipes You Can Make At Home

On this page you will find tested soda recipes that you can use in Club Soda, or with a carbonation device such as the one I describe on my carbonation page. (Link at bottom of page). These recipes are not fermented so they contain no alcohol or yeast, and they are convenient to make.

Some people purchase syrup concentrates and mix this into their carbonated water in order to make their own soda. While this saves time, it does not offer much flexibility and you are often going to end up with a soda full of preservatives such as benzoates and sorbates. In addition, many of the flavouring ingredients and colourants are synthesized and do not exist in nature. As the human body cannot recognize these synthetics, they have the potential to be unhealthy. One can find many examples of synthetic ingredients once deemed safe:

Making Your Own Sodas without Artificial Ingredients

The best approach to making soda concentrates is to make a sugary syrup concentrate. This highly concentrated form allows you to make plenty of soda without having to make up a new batch every time you need to make a litre or two. The sugar in the syrup also helps to preserve it and if you keep it refrigerated, it can last for at least a month without the risk of fermentation or molding. Further, you can freeze these syrups. The frozen syrup never gets hard so it can be scooped out from a container much like ice cream. This extends the life of the syrup to many months. On to the recipes...

Root Beer ( Makes 1 litre of concentrate for 10 litres of Root Beer)

Most Root Beers available today use Oil of Wintergreen or the synthetic equivalent Methyl Salicylate instead of sassafras due to safety concerns. This oil in combination with anise oil (strong liquorice flavour) creates a nice root beer flavour.

5 drops Oil Of Wintergreen
2 drops Oil of Anise
10 Tablespoons Molasses (adds flavour and "head" to the root beer)
20 drops Natural Vanilla Extract
1 Teaspoon (4.5 grams) Citric Acid (can substitute lemon juice-3 Tablespoons)
4 cups (900 grams) Table Sugar
2 cups (460 ml) Spring Water or Filtered Tap Water (preferably with chlorine removed)

Mix the sugar and water in a pot and heat to about 160-170 F (72 - 77 C). Stir until sugar is completely dissolved. This temperature will ensure that any yeast or mold spores that are dormant and sitting in the sugar or Molasses will be killed. Let Cool to about 150 F, and add remaining ingredients, stir well. Once cooled to 125 F, you can pour into 1 litre PET soda bottle, or other container such as a glass jar. Ensure container has been thoroughly washed out, then refrigerate. With proper preparation and refrigeration, the syrup should keep for about a month, or if frozen, many more months. A syrup that goes "off" can be detected through change in taste, aroma, or appearance of bubbles (fermentation).

Preferably, Oil of Wintergreen should be purchased as an organic essential oil to ensure that it is derived from the Wintergreen shrub (Gaultheria procumbens), an evergreen common to eastern North America. The main ingredient of wintergreen essential oil is a salicylate and has similar pain killing effects on the body as aspirin, also a salicylate. The 1/2 drop added to 1 litre (final beverage after dilution) is equal to about 25 milligrams compare this to the 600 -1000 mg of ASA in one aspirin tablet. You would need to consume about 24 litres to equal one small aspirin.

Syrup Usage

For a 1 litre bottle, add about 100ml or 10 parts water to 1 part concentrate. This proportion allows the syrup to go a long ways. I typically make 2 liters of syrup per batch which allows me to make 20 liters of soda.

Using the same proportions of sugar and water, you can also make many more flavors by adding powdered drink mixes, although many of these may contain artifical ingredients.

Non-Sugar Sweeteners

For those who wish not to consume sugar, artificial sweeteners may be substituted. Keep in mind that aspartame should not be heated. Stevia, a natural sweetener found in a herb (Stevia rebaudiana) is worth considering and is commonly used in Japan, although it does have a somewhat bitter aftertaste. I must admit however, that I do not have much experience with artifical sweeteners. The ability of sugar to preserve the concentrate will be unavailable with this approach so it may be best to add sweetener just before carbonating.

If you need to Carbonate your beverage inexpensively?, consider the soda maker article found here. It also has recipes for cream soda, and a great tasting all natural Clementine Soda adapted from a turn of the century recipe (great around Christmas!)

Questions? You can email me at:

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