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Ginger Raspberry Soda Yield: approximately 500g 350g fresh raspberries 100g granulated sugar 30g lemon juice 50g ginger, peeled and thinly sliced water, as needed 0.5g xanthan gum 1. In a small mixing bowl, combine all ingredients and allow to stand four hours, refrigerated. 2. Transfer to a saucepan and gently heat to 65ºC/150ºF. 3. Remove from heat and allow to infuse for twelve hours, refrigerated. 4. Strain juice and add water to bring the total weight to 500g. Whisk in xanthan gum and allow to chill. 5. Load into a soda siphon and charge with CO2.

Michael Laiskonis Workbook

www.mlaiskonis.com March 2009