Parsley Soda: the Preferred Beverage of the Fashionable Elite
Intro: Parsley Soda: the Preferred Beverage of the Fashionable Elite
As popularized by Esme Gigi Genevive Squalor, of Lemony Snicket's "A Series of Unfortunate Events" book the 6th.
Recipe inspired by Kathryn Kingsbury's, at http://www.herbcompanion.com/recipes/08_09_05-parsley
You may also want to check out mediaphage's Ginger Ale recipe:
https://www.instructables.com/id/Homemade-ginger-ale
Ingredients:
2-Liter Soda Bottle & Cap (clean it well with soap, or a diluted bleach solution)
1 to 2 cups Sugar
Juice of 2 Limes
Yeast (common baker's yeast will work, but wine or champagne yeast is recommended)
Water
1 bunch of fresh parsley
Recipe inspired by Kathryn Kingsbury's, at http://www.herbcompanion.com/recipes/08_09_05-parsley
You may also want to check out mediaphage's Ginger Ale recipe:
https://www.instructables.com/id/Homemade-ginger-ale
Ingredients:
2-Liter Soda Bottle & Cap (clean it well with soap, or a diluted bleach solution)
1 to 2 cups Sugar
Juice of 2 Limes
Yeast (common baker's yeast will work, but wine or champagne yeast is recommended)
Water
1 bunch of fresh parsley
STEP 1: Parsley Water
Wash and finely chop the parsley. Place in pot and add enough water to cover. Bring to the boil and let simmer until water absorbs parsley flavor to taste.
Meanwhile, juice the 2 limes. You can boil lime zest along with the parsley if you would like.
Meanwhile, juice the 2 limes. You can boil lime zest along with the parsley if you would like.
STEP 2: Strain and Cool
Strain the parsley water into a bowl. Add chopped ice until the water is warm. If it is too hot it will kill the yeast. Add the lime juice.
STEP 3: Filter
You can filter out the lime pulp and small pieces of parsley with a coffee filter. It may take quite some time for it all to pass through, so you may prefer just to pour it through a fine strainer a few times.
STEP 4: Mix, Bottle, and Shake
Using a funnel, pour your concoction into a plastic 2-liter soda bottle. Add 1 to 2 cups of sugar, and the yeast. Add water until bottle is almost full--leave an inch or two of air at the top. Cap the bottle and shake to dissolve the sugar.
Leave bottle to sit for a day or two until pressure has built up to the point that the bottle does not indent when you squeeze it. Put it in the refrigerator to stop the fermentation. If you let it sit too long, the bottle will explode.
Leave bottle to sit for a day or two until pressure has built up to the point that the bottle does not indent when you squeeze it. Put it in the refrigerator to stop the fermentation. If you let it sit too long, the bottle will explode.
STEP 5: Enjoy, Become the Envy of Your Friends and Enemies
The parsley adds a subtle crispness to the soda.
Serve with appropriate panache.
Serve with appropriate panache.
25 Comments
momoking2007 5 years ago
watermelon 16 years ago
momoking2007 5 years ago
fizil 16 years ago
bustedit 15 years ago
Cool-fool 16 years ago
watermelonhead 14 years ago
momoking2007 5 years ago
elucify 13 years ago
http://www.metacafe.com/watch/142038/dry_ice_bomb_in_a_fridge/
Think about whether you want that in your fridge. Keep in mind that the gas pressure will depend on the temperature of the drink, the volume of liquid and head space, and the quantity of dry ice. Consider whether you really know enough to get it right, and the consequences of getting it wrong.
Then consider using yeast instead.
If you do this in 2 liter plastic soda bottles, you'll know it's ready for the fridge when the bottle is very firm. At refrigeration temperatures, fermentation will continue very slowly, but is unlikely to create bottle bombs. (Lagers ferment at around 2C (usually), but don't carbonate appreciably at that temperature.) Don't keep yeast-carbonated soda at room temperature once it is carbonated, because at room temperature, the yeast will continue to ferment until all of the sugar is used up, or until the bottle explodes, whichever comes first.
A fermentation lock will relieve the pressure, but you'll only get very mild carbonation.
Xysrvrsch 14 years ago
Smithington 15 years ago
watermelonhead 14 years ago
Der Schmetterlingsjäger 16 years ago
Cool-fool 16 years ago
nitemareseraph 16 years ago
Cool-fool 16 years ago
For example, https://www.instructables.com/id/Carbonating%3a-The-Cheap-and-Easy-Way/
uses vinegar and baking soda to bubble CO2 thru a tube
Also, I've heard that you can just drop a small piece of dry ice into a bottle, seal it, and in a few minutes it'll be carbonated.
zachninme 16 years ago
Cool-fool 16 years ago
DDW_OR 16 years ago
Beer Lagers are fermented at a low temp.
Maybe use an airlock to allow the fermentation to complete.
thebrewhut
brewrats
Tool Using Animal 16 years ago