What can i do with club soda?!
Answers: I would make a punch...like at weddings or baby showers. Just add some ice cream, like orange sherbert and maybe some sparkling lemonade and whatever juice flavor you like...just pour the liquids over the ice cream! Club soda definately needs something sweet with it...it is nasty by itself. You could also make your own cherry limeade...Use the juice and a couple of cherries from a jar of marachino cherries. And of course some limes cut up...squeeze some for flavor. Or just buy the minute maid cherry limeaid...and add the cherries though...it is really sour without them...then the club soda to make it fizzy!
Good stain remover, also goes well with gin, vodka, or whiskey.
add whiskey and drink
drink it
Shake and open lid!
add some lemon juice and splenda- for a lemony soda.
Club soda recipes, click this link:
http://www.cooks.com/rec/search?q=club+s...
Add it with juice. Like, apple, orange.... etc. It doesn't really have any flavor, but it adds the "sparkling" felling and taste to it.
You can use it to remove fresh wine stains from carpets and clothes.
You can mix fruit juice concentrates into it for sparkling juice.
You can buy Italian Soda syrups and make Italian Sodas.
You can drink it straight with a twist of lemon or lime.
You can mix cranberry juice and a shot of vodka with it.
You can make all of these drinks with it:
Mojito
Tom Collins
Singapore Sling
Mochito
Mango Mojito
Hypno-Sunburst
Ramos Fizz
Screaming Multiple Orgasm On T...
Alien Urine Sample
Singapore Sling #2
Apple Mojito
Smith and Kearns
La Mojita
California Root Beer
Pearl Jam
A Sunny Delight
Paloma
Bacardi Confetti Punch
Lime Vodka Collins
Lime Rickey
Malibu Mojito
Sangria Liqueur Classic
Affair
Innocent Passion
Alabama Fizz
Mai Tai #3
Italian Sunset
Old Fashioned Manhattan
Furry Purple Squirrel
Abelito
Buy some really good fruit juice (any flavor that you like) and use half juice and half club soda over ice.
I just have to say, you are really pretty.
Here are a few recipes.
Ice Cream Sodas Copyright 2006, Ina Garten, All Rights Reserved
See this recipe on air Wednesday Jan. 16 at 12:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Boss for Dinner
Raspberry Syrup, recipe follows
Chocolate Syrup, recipe follows
Pure vanilla extract
Heavy cream, chilled
Club soda or seltzer, chilled
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Coffee ice cream
Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
Chocolate Syrup:
3/4 cup cocoa powder, sieved
Pinch kosher salt
1 1/2 cups sugar
1/2 teaspoon instant coffee granules
1 teaspoon vanilla extract
Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
Raspberry Syrup:
1 pint fresh raspberries, sliced in 1/2
1/2 cup sugar
Juice of 1 lemon
Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.
Key Lime Sorbet Recipe courtesy Alton Brown
Show: Good Eats
Episode: Churn Baby Churn
1 cup sugar
1 cup key lime preserves
1 lemon, zested and juiced
1 lime, zested and juiced
4 cups lime flavored club soda or seltzer
Kosher salt
Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.
The rest are the links to the sites.
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...