自制拉姆内苏打水
Drink20 分钟4 份简单关于此食谱
一款清爽、起泡的日式苏打水，灵感源自标志性的拉姆内饮料。这个自制版本采用简单糖浆基础，注入柑橘荔枝和柚子风味，然后与冷却的苏打水混合，制成轻盈、甜美、起泡的饮料，适合所有年龄的人。不需要玻璃球——每一口都能品尝到美妙的风味。
步骤说明
- 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
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
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
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
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
Stir very gently just once or twice with a long wooden spoon to combine the syrup and sparkling water without losing carbonation.
- 7
Garnish with a thin lemon slice on the rim and a maraschino cherry if desired. Serve immediately while cold and bubbly.
