Low Iodine Honey Blueberry Cream Soda

Total time35 min

Prep time5 min

Cook time10 min

5.0

(10)

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Ingredients

2 servings

For the blueberry honey syrup

1 cup fresh blueberries
3 tbsp honey
¼ cup water

For serving

2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 ½ cups sparkling water, chilled
ice cubes, as needed

Instructions

1
Combine the blueberries, honey, and water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries gently with the back of a spoon, until the berries have burst and the liquid is deep purple and slightly thickened, about 8–10 minutes. Watch closely toward the end, as the syrup can catch on the bottom of the pan.
2
Pour the syrup through a fine-mesh strainer into a small bowl or measuring cup, pressing the solids firmly to extract all the liquid. Discard the berry solids. Let the syrup cool to room temperature, about 20 minutes, before using.

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