Mulberry Maple Rose Italian Cream Sodas

After we made those Strawberry Rose Cream Sodas, I went and improved on the recipe … this time I used mulberries, with the rest of my roses (hey, they were there!) and then I added a touch of maple syrup.

Oh goodness these were good. My daughter loved them even more than the strawberry rose version. The syrup was a deep dark purple color … and the light hint of maple was just SO perfect with the berries.

If you don’t have mulberries at your disposal, try using blackberries or even blueberries. The best part was when I took some up to my mom and dad’s to share with the family, leaving the syrup there when we left for them to enjoy …  and then the following Monday I got a text message from my niece: “Auntie, how do you make cream sodas?”

That just made my heart melt into a happy puddle.

Mulberry Maple Rose Italian Cream Sodas

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 10 sodas 1x

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Ingredients

Scale 1x2x3x

For the syrup:

• 10 – 12 organic roses (or you can substitute rosewater if you have no roses)
• 3 cups mulberries
• 1 cup sugar or your favorite sweetener
• 2 Tablespoons maple syrup
• 1 cup water (or culinary rosewater, if not using roses)
• 1 teaspoon vanilla extract

For each soda:

• About 1/2 cup Club soda
• 2 Tablespoons Berry Rose Syrup
• 2 Tablespoons fat free (or regular) half & half (we used the fat free version)

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Instructions

1. Prepare the roses by pulling off the petals and snip off the white part that attaches the petals to the stem (that part can be bitter, I’m told). Put the petals in a colander and wash them off.
2. Put the berries in a saucepan with the water (or rosewater). Add the sugar (or other sweetener) and bring to a boil over medium high heat. Reduce heat to medium low and cook for 10 – 15 minutes or until the berries are well cooked and the syrup is a beautiful dark berry color. Stir in the vanilla.
3. Remove from heat and stir in the rose petals. Let the mixture cool slightly, then pour into a jar, cover and store in the refrigerator overnight or until you are ready to use the syrup.
4. When it’s time to make the sodas, strain out the berries and rose petals through a cheesecloth or flour sack, capturing the syrup in a bowl below. (You can puree the rose/berry mixture for use in baked goods like cakes or muffins … use it like applesauce in place of oil.) Pour the syrup into a bottle and store in the fridge.
5. To make a cream soda: Fill a tall glass mostly with ice, then add about 1/2 cup of club soda and 2 tablespoons of the syrup. The glass should be mostly full at this point. (If not, you can add more soda & syrup.) Stir it a bit to mix the syrup with the soda, then… (This is the best part!) Gently pour the half & half over the soda and watch the beautiful swirls of cream.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Thursday’s Treasures, Foodie Friends Friday Picnic Party, Weekend Potluck, What to Do Weekends and Marvelous Monday.