ONLINE EXTRA — HOMEMADE SODAS: Lemon Grass Soda . . . Raspberry Lime Rickey . . . Cherry Basil Soda, etc.

Lemon Grass Soda

4 stalks lemon grass

1 cup water

1 cup sugar

Soda water or seltzer, chilled

Bruise the lemon grass stalks by hitting them with the flat side of a knife. Cut into smaller lengths to fit in your pan.

In a small saucepan, bring the water to a boil, then turn heat to low and add sugar and lemon grass, stirring until sugar dissolves. Let lemon grass simmer about 30 minutes over very low heat.

Remove from heat and let it cool completely. Refrigerate for several hours with lemon grass still in it.

Strain out lemon grass. Add 2 ounces lemon grass syrup to a glass and top with 6 ounces cold soda water or seltzer. Stir to combine. Serve iced. Alternatively, put lemon grass syrup, soda and ice in a cocktail shaker and mix, then pour into a glass and serve.

Raspberry Lime Rickey

1 cup raspberries

¼ cup freshly squeezed lime juice

1 cup sugar

Seltzer, chilled

Lime wedges, to garnish

Mash raspberries in a small saucepan with a vegetable masher. Stir in the lime juice and sugar until combined. Warm over low heat, stirring often, until sugar dissolves and raspberries have released all their liquid. Bring to a boil, then remove from heat. Let cool to room temperature and then strain. This syrup can be stored in the refrigerator for up to two days, but is best used immediately.

Combine syrup and seltzer to taste. Garnish each serving with a lime wedge.

Yield: Serves 3 or more.

Cherry Basil Soda

1 quart pitted, stemmed cherries

¼ cup sugar

1/8 teaspoon sea salt

¼ cup chopped fresh basil leaves

1 teaspoon lemon juice

Seltzer water, chilled

Combine cherries, sugar and salt in a small saucepan. Cook over medium heat, stirring often, until cherries are soft and have released their juice. Puree the mixture in a blender or food processor. Stir in the basil and let cool.

Once the mixture is cool, strain it. You should have about 2 cups of juice. Stir in the lemon juice. The puree will keep in the refrigerator for two days, but is best used immediately. Combine equal parts puree and seltzer in a tall glass (or adjust ratio to taste). Stir, just until blended. Add ice and serve.

You also can carbonate this mixture with a siphon: In a 1-quart soda siphon, combine 1 batch cherry puree with 2 cups water. Charge with CO2 according to manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in the refrigerator for up to five days. Dispense as desired into tall glasses filled with ice and serve.

Yield: Serves 3.

Grapefruit Rhubarb Soda

RHUBARB-HONEY SYRUP:

8 ounces chopped rhubarb, stems only

2 cups water

Orange blossom honey (or any mildly flavored honey)

SODA MIXTURE:

2 ounces freshly squeezed grapefruit juice

1 ounce rhubarb-honey syrup

6 ounces seltzer

Grapefruit rind twist, garnish

Combine the rhubarb and water in a saucepan and poach for about 25 minutes, until rhubarb has softened. Strain out the rhubarb stems, reserving the water. Measure the water and add an equal amount of honey. Stir until honey has dissolved. (The syrup will keep in the refrigerator for about 2 weeks.)

Combine the grapefruit juice, 1 ounce rhubarb-honey syrup and seltzer in a glass and stir. Serve over ice with a twist of grapefruit rind, if desired.

Homemade Orange Cream Soda

6 ounces pulp-free orange juice concentrate, thawed (1/2 of a 12-ounce can)

1 liter club soda

½ teaspoon orange extract

1 cup fat-free frozen vanilla yogurt, thawed

1 orange, seeded and thinly sliced

Combine orange juice, club soda and orange extract in a pitcher. Blend in thawed frozen yogurt. Add orange slices and serve over ice.

Yield: Serves 6.

Approximate nutritional analysis per 1-cup serving: 89 calories, 1 percent of calories from fat, trace fat (trace saturated), no cholesterol, 20 grams carbohydrates, 2 grams protein, 58 milligrams sodium, 1 gram dietary fiber.

Black and White Soda

¼ cup milk

3 tablespoons chocolate syrup

Vanilla ice cream

Chilled soda

Chocolate curls

In tall glass, pour milk. Top with syrup and a scoop of ice crema. Fill with soda water. Garnish with chocolate curls.

Coffee Soda

3 tablespoons Coffee Syrup, recipe follows

¼ cup milk

Vanilla ice cream

Chilled soda water

In tall glass, pour milk. Add syrup and a scoop of ice cream. Fill with soda water.

Coffee Syrup

In saucepan, mix:

1 cup granulated sugar

1 cup light corn syrup

1½ cups water

Bring to a boil, stirring constantly. Remove from heat. Stir in ¼ cup instant coffee and 1 teaspoon vanilla extract. Keep refrigerated.

Lemon Soda

¼ cup milk

2 tablespoons frozen lemonade concentrate

Vanilla ice cream

Chilled soda water

In tall glass, pour milk and lemonade. Add a scoop of ice cream. Fill with soda water.

Fruity Soda

1 10-ounce package sliced, sweetened forzen strawberries, raspberries or peaches, thawed, pureed

¼ cup milk

Vanilla ice cream

Chilled soda water

In tall glass, place fruit puree, milk and a scoop of ice cream. Fill with soda water.