Vegan Honey Pomegranate Cream Soda
Total time35 min
Prep time5 min
Cook time10 min
4.9(16)
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Learn more →Ingredients
2 servings
For the syrup
- ½ cup 100% pomegranate juice (not from concentrate, freshly pressed or cold-pressed)
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp pure vanilla powder
For serving
- 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 cups sparkling water, chilled
- 1 cup ice
- fresh pomegranate arils, for garnish (optional)
Instructions
- 1
Combine the pomegranate juice and honey in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes.
- 2
Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon, about 6–8 minutes. Whisk in the vanilla powder, then remove from heat.
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