Mont Vert Soda

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I know the paper magazine is going the way of the typewriter but I still love to sit and relax with  a hard copy of a well-written cooking magazine; no pop-up ads interrupt my reading and, call me old, but I’d rather flip than scroll.  The digital format has its place and I certainly use search engines for recipes but sitting on a lounge chair with the tall glass of iced tea calls for a fat, glossy magazine on your lap.  The pages are still and engaging and don’t interrupt with texts from your husband asking if you remembered to get that paperwork to the bank.

So it was, I was flipping through a copy of Bon Appétit (June/July 2018) and spied a small column extolling the French Soda.   Also known as an Italian Soda, this beverage is made by combining flavored syrup and seltzer, then finishing it with a splash of half and half.  Trying this with our infused maple syrups was a no-brainer.

They were all good, particularly the Cardamom, Elderberry and Makrut Lime-leaf Infused.  But by far the best was the Hibiscus Flower Infused; it tasted like melted strawberry ice cream that was both rich and refreshing at the same time.  You can play around with the quantities of cream versus syrup to make it as sweet and creamy as you like.  Then grab something written on actual paper (which, of course you recycle later) and relax.


Mont Vert Soda

Put about ½ cup seltzer in a tall glass.  Add 2-3 Tbsp Hibiscus Flower Infused Maple Syrup and 1-2 Tbsp half and half and stir gently.  Plop some ice cubes in and enjoy.