Sobre esta receta

Un refresco burbujeante y refrescante inspirado en la icónica bebida japonesa Ramune. Esta versión casera utiliza una base de almíbar simple infusionada con sabores cítricos de lichi y yuzu, luego se mezcla con agua con gas bien fría para una bebida ligera, dulce y efervescente que es divertida para todas las edades. Sin canica requerida — solo un gran sabor en cada sorbo.

Instrucciones

1. 1

   Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir gently until the granulated sugar is fully dissolved, about 3–4 minutes. Do not boil vigorously — you just want a clear, smooth syrup.

2. 2

   Remove the saucepan from heat. Stir in the lemon juice, yuzu juice (if using), lychee extract (or lychee extract), vanilla extract, and a pinch of salt. Mix well to combine.

3. 3

   Let the syrup cool to room temperature, then transfer it to a quart jar or airtight container and refrigerate for at least 30 minutes until fully chilled.

4. 4

   Fill each glass with ice. Add 3–4 tablespoons (about 1/4 cup) of the chilled syrup to each glass — adjust to taste, more for sweeter, less for lighter.

5. 5

   Slowly pour about 3/4 cup of chilled sparkling water into each glass, pouring gently down the side of the glass to preserve as much fizz as possible.

6. 6

   Stir very gently just once or twice with a long wooden spoon to combine the syrup and sparkling water without losing carbonation.

7. 7

   Garnish with a thin lemon slice on the rim and a maraschino cherry if desired. Serve immediately while cold and bubbly.