This recipe is inspired by Bryant Terry‘s Vegan Soul Kitchen.

I’m from Brooklyn, where the Southern transplants learned to drop the “pop” and refer to the fizzy beverage as “soda”.

1 pint strawberries, stems intact

1 tablespoon honey or maple syrup

fresh ginger to taste

1 cup water

sparkling mineral water

Add strawberry, ginger, water, and sweetener to container and blend on high until completely smooth.

To serve, pour 1/2 cup of strawberry blend into a glass with a little ice, then tilt glass as you slowly pour a 1/2 cup of mineral water into to glass. Stir slowly, so as not to disturb carbonation.

Store remaining strawberry blend in an airproof container, such as a mason jar and use within 5 days.