Dirty Sodas (Strawberry Shortcake, Coconut Cream Pie, Blueberry Crisp)
Ingredients: Unsweetened coconut flakes, Water, White sugar, Coconut extract, Salt · 120 min cook time · 350kcal · ~₩37,250
Ingredients
100g Unsweetened coconut flakes, 500ml Water, 600g White sugar, 1작은술 Coconut extract, 1꼬집 Salt, 500g Fresh quartered strawberries, 1큰술 Vanilla extract, 1작은술 Butter extract, 0.5작은술 Almond extract, 2큰술 Rolled oats, 2큰술 Chopped walnuts, 250ml Blueberry juice, 2컵 Fresh blueberries, 0.33개 Cinnamon stick, 1작은량 Gel-style blue food coloring, 3캔 Cream soda, 1캔 Sparkling water, 1캔 Strawberry-flavored sparkling water, 1캔 Summer berry sparkling water, 50ml Half and half, 1컵 Ice
Instructions
1. Toast unsweetened coconut flakes over medium heat until about 1/3 are dark golden brown and 2/3 are lighter golden brown.
2. Add water and an equal amount of white sugar to the toasted coconut flakes. Stir and bring to a simmer.
3. Reduce heat to maintain a gentle simmer and cook for 20-25 minutes.
4. Let the coconut syrup cool on the stove for about 15 minutes before straining. Press out as much syrup as possible.
5. Stir in 1 teaspoon of coconut extract and a very small pinch of salt to the strained coconut syrup. Let cool completely and refrigerate.
6. Toss trimmed fresh quartered strawberries with a generous amount of sugar. Let sit on the counter for an hour.
7. Transfer the strawberries to a saucepan, adding some water to loosen them. Add the rest of the sugar and stir.
8. Bring the strawberry mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally.
9. Let the strawberry syrup cool slightly, then strain. You can either let it drain naturally or press the fruit through with a spoon for a thicker syrup.
10. Add a big spoon of vanilla extract, a little butter extract, and some almond extract to the strawberry syrup. Mix well.
11. Add a pinch of salt to the strawberry shortcake syrup. Let cool completely and refrigerate.
12. Toast a couple tablespoons of rolled oats over medium heat until golden brown. Add chopped walnuts and toast for about 30 seconds.
13. Pour in blueberry juice and white sugar. Add fresh blueberries and about a third of a cinnamon stick.
14. Bring the blueberry mixture to a simmer, then adjust heat and simmer for about 20 minutes.
15. Let the blueberry crisp syrup cool, then strain. This syrup will be thick.
16. Add some butter extract, a pinch of salt, and a small squeeze of gel-style blue food coloring to the blueberry crisp syrup. Stir well and refrigerate.
17. Fill glasses with ice. Add cream soda to all three glasses, putting twice as much in the middle glass for the coconut cream pie version.
18. For the coconut cream pie version, top with regular sparkling water. For the strawberry shortcake version, fill with strawberry-flavored sparkling water. For the blueberry crisp version, fill with summer berry sparkling water.
19. Leave room in each glass for the syrups. Pour in about 3 tablespoons of the respective syrup into each glass.
20. Stir each drink with a bar spoon to blend the syrups and sodas. Add a splash of half and half to the top of each drink.
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