Homemade Ramune Soda

Instructions

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.