Cool down on a hot summer day with this delectable drink. Simple syrup flavored with fresh strawberries and coconut extract is mixed with club soda, ice, half and half then it's topped with coconut flavored whipped cream and crunchy toasted coconut. This drink is sweet, refreshing, and full of summer flavor.
If people knew how simple it was to make flavored syrups, we'd probably all run Torani out of business in a split second. I wouldn't wish that on any company.
If you would rather use store bought syrup in this recipe you can either buy a tiger's blood syrup, or you can mix strawberry flavored syrup with coconut syrup. To get a Tiger's blood flavor you want roughly 60% strawberry syrup and 40% coconut syrup.
Let me tell you though, on the day that I first made these I had just gotten back from a five mile walk in 95 degree weather. That's really hot for little ol' Rexburg, and it was definitely not the best idea I have ever had. It was so nice to come home to such a refreshing drink.
Please note that the recipe graphic below says this recipe makes enough for 8 italian sodas, which is true if they are about half the size of the ones I photographed. These glasses are huge folks. I have ones that are half the size and those are the ones that I normally use to make these sodas.
Tiger's Blood Italian Sodas
Recipe Source: © Amanda Jenks
For the syrup:
1 cup sugar
1 cup water
3/4 cup fresh strawberry puree
1 teaspoon coconut extract *I used a Coconut Bakery Emulsion
Combine the sugar, water, and strawberry puree in a small saucepan over medium high heat. Bring to a boil stirring constantly, then reduce to a simmer. Let simmer for 10-15 additional minutes stirring occasionally. The syrup will thicken slightly. Remove from the heat and add the coconut extract. Strain through a fine mesh sieve into a bowl. Let cool to room temperature before pouring into a container and transferring to the fridge to cool completely.
For the coconut whipped cream:
1 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon coconut extract or coconut bakery emulsion
With an electric hand mixer, whip the cream on high until it just barely reaches soft peaks. Add the sugar and coconut extract. Continue to whip until stiff peaks are acquired. Store in the refrigerator until ready to use. I wouldn't make this whipped cream more than 4 hours before use.
1/2 cup coconut, toasted *I use the pan toasting method, I think it is easier. I used sweetened coconut, but unsweetened may also be used
2 liters club soda, chilled
2 liters club soda, chilled
1/4 cup half and half
The simple syrup recipe above was inspired by Annie's Eats. She has a ton of fabulous flavored syrup recipes here and here.
To assemble the italian sodas, measure three tablespoons of simple syrup into the glass. Next pour in about 1/2-3/4 cup club soda stirring and tasting to make sure they are as sweet as you want them to be. Remember that a few ice cubes will water the flavor down slightly. Next add 1/2 a tablespoon half & half and 4-5 ice cubes. Top with about 2 tablespoons coconut whipped cream and 1 tablespoon toasted coconut.
Serves: 8 (half the size of the glasses pictured above)
Carbs: 38gAdditional Notes: nutrition facts assume 3 tablespoons simple syrup, 1/2 tablespoon half and half, and 2 tablespoons coconut whipped cream per serving.
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