Sweets and drinksDrinksEurope and North Americaabout 5 minutes
Blueberry soda takes about two minutes and the glass shifts through purple into pink, tasting first of the bright sourness of lime, then the fruit of the blueberry jam, and only then the light prickle of the bubbles.
The hardest part is holding the fizz, since one heavy pour flattens the glass. Tilt the glass and pour very slowly down the side, because a stream falling straight into the middle drives the bubbles out. Fill the glass to the rim with ice, since the less empty space there is, the longer the fizz lasts.
This batch weighs about 185g, at roughly 9 calories per 100g.
Method
Cook the blueberry jam: blend 176g of blueberries until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the blueberries to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this glass uses 25ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Pour 25ml of blueberry jam into the bottom of the glass, tilt it gently and swirl so the jam coats the sides in a thin layer.
Fill the glass with ice cubes, then pour in 10ml of fresh lime juice slowly.
Clap a few mint leaves once between your palms and drop them into the glass to release the scent.
Pour 150ml of sugar free soda slowly down the tilted side of the glass to fill it, which keeps most of the bubbles.
Slot a thin lime slice onto the rim and float a few more mint leaves on top.
Tips
Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the blueberry jam is thin, stir it again before pouring, since jam that settles loses the graded colour.
Chill the glass and every ingredient before mixing, so the soda stays deeply cold and holds its fizz.
Use a small bottle or can, and mix each glass from one just opened so the gas is still strong.
Clap the mint leaves exactly once to release the oils, since crushing them brings out bitterness.
Squeeze the lime as you mix, as juice left standing turns bitter and loses its aroma.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.