Cranberry Ginger Seltzer


January 15, 2013 by Meg G.

Well, folks. We jumped on the Soda Stream bandwagon and we’re never turning back.

I haven’t been a regular soda drinker since I was in high school, but in the last few years, I started appreciating slightly carbonated, less sugary options. And since we don’t drink much alcohol around these parts, the (non-alcoholic) “spritzer” has become a favorite. Many, many summers ago, when I was a full-time babysitter for the lovely Coyne family, I got a lot of practice making these concoctions. They called it “bubble juice,” but whatever you call it, it’s fun, easy, and delicious!

After Heather did a ton of research, we chose this lovely Soda Stream model, because, umm, it looks like a penguin.


How cute is that Penguin?!

Also, the carafes are glass, which is better for the environment.

Soda Stream makes syrups that you can add to the seltzer, but I really wanted to make our own. Remembering from my From Scratch Club book club meetings that Alana Chernila has some fun beverage recipes, I turned to my copy of The Homemade Pantry for inspiration. Here goes!

Cranberry Ginger Syrup – adapted from Alana Chernila’s Berry Syrup


  • 1/2 pound cranberries (frozen is fine)
  • 1.5 cups water
  • 3/4 tablespoons lemon juice
  • 1/8 cup white sugar or more to taste
  • 1/2 inch piece of ginger, cut into slices or chunks


  1. Combine cranberries and water in a small sauce pan. Bring to a boil, reduce heat, cover, and simmer for at least 20 minutes. The berries should be mostly broken up and dissolved.
  2. Blend the mixture using an immersion blender (or transfer to a blender).  Pour the mixture through a sieve, into a bowl.
  3. Return berry juice to the pan and add the lemon juice, sugar, and ginger. Cook at a very low boil for about 15 minutes, stirring frequently, until slightly reduced. Remove the ginger pieces with a slotted spoon and discard.
  4. Add additional sugar to taste. Allow to cool before using in seltzer, or drizzle on top of vanilla ice cream for a lovely treat.

Boiling Cranberries

Pulp and Juice

Boiling Juice with Ginger

For the Seltzer:

Pump some carbon dioxide into your water (or just open up a bottle of plain seltzer).

Making Seltzer

You’ll have to experiment with the ratios to find your perfect flavor. Our carafes are one liter each and we added about four teaspoons for a lightly flavored seltzer.



After about a day, the ginger really took over the flavor of the cranberries, so I might cut back on the ginger next time, to allow the berries to really shine. But overall, this was a very refreshing beverage. A lime on the side would probably be a nice addition, too.

This recipe makes about a cup, so you’re likely to have quite a bit of extra syrup. Alana recommends storing it in the fridge (covered) for about 10 days, but the syrup can be frozen for up to 6 months.

Thanks again to Heather’s dad and stepmom for gifting us with the Penguin this Christmas!

Seltzer close up


2 thoughts on “Cranberry Ginger Seltzer

  1. Kate (and Mike) says:

    Yay soda stream! Your model looks very cool – more from the future than ours. Excited to try this recipe and hope to see you both soon!

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