Bright raspberries are tempered coconut milk, sweetened with vanilla stevia, and then combined with naturally sparkling water for a delicious and refreshing treat! For a super special version, top it with whipped coconut milk. I love the combination of coconut milk, raspberries and fizziness.
It has been hot, hot, hot this week, and we don’t have central AC in our house. Our daily diet has reflected this shift in weather, and we are eating a lot of light foods and drinking plenty of liquids. This light drink has helped me cool down more than once this last week or two!
Let’s talk about a few ingredient options here. When I am drinking sparkling water occasionally, I don’t make a big deal what brand I buy (as there are often only one or two options when eating out, and at some stores). However, at times like this when sparkling water suddenly a fixture in my refrigerator, I care more. One UK study found that flavored sparkling water “should be considered as potentially erosive, and preventive advice on their consumption should recognize them as potentially acidic drinks rather than water with flavouring.”
In other words, that flavored sparkling water you drink could be unhelpful for dental health. Flavoring your own is a delicious alternative. I have been enjoying naturally sparkling water as of late – there is no carbonation added! I find it less intense. My favorite so far – for it’s light flavor yet moderate bubble factor, is Lurisia Sparkling Spring Water (It is from Italy). I was actually a little cheaper per ounce at my local store than many popular sparkling waters.
I used NuNaturals Vanilla Stevia in this recipe, simply because it is the easiest to use without adversely effecting the flavor with stevia overtones. You can use a whole leaf version as well (which is what I typically use), but just be careful to taste as you go to see how much to use with your specific brand. You can also use honey to sweeten this drink (blend it with the raspberries to taste), or why not simply make my honey-sweetened raspberry sauce, and use that instead?
Notes about the recipe: Please be aware that this is very lightly sweetened, which is what I crave during the really hot weather – I find super sweetened things to be cloying sweet. For my girls, I add a lot more cream to it, which makes it more cream than sparkling water, but they really like it that way. In other words, adjust the following amounts to taste!
Paleo Raspberry Cream Soda
2 cups of sparkling water, chilled
1 cup of raspberries (fresh or defrosted)
¼ cup of water
¼ cup of unsweetened whole milk coconut milk or coconut cream
Stevia, to taste (I used 5-8 drops vanilla stevia per cup)
1. Blend the raspberries with the 1/4 cup of water water in a blender until well blended. Stir through a fine sieve into a small bowl to catch the seeds.
2. In two large cups with several ice cubes in it, divide the raspberry syrup and the coconut milk. Add the sparkling water, and sweeten to taste. Stir well. Serve right away, with straws.
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