Nickel Allergy Friendly Honey Blueberry Cream Soda

Total time35 min

Prep time5 min

Cook time10 min

Nickel Allergy Friendly Honey Blueberry Cream Soda

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the blueberry honey syrup

1 cup fresh blueberries
3 tbsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
¼ cup water

For serving

2 tbsp heavy cream
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!