Originally Posted by daft
Thanks, i looked at some online recipies and they seem to add white vinegar after removing the fruit slurry from the heat. I earlier tried adding white balsamic vinegar to a bottle of lime soda and it was jarring and raw. Probably needs gentle but not strong heat to infuse and burn off some bite. Then the taste is fantastic.
Daft...if you like the vinegar kick in soda, you may enjoy kombucha based sodas. Or better yet, buy a bottle of plain kombucha tea and add some to your soda as you pour it. Then you will know. If you end up liking it you can make kombucha at home, and save loads of money.
Or water kefir 'soda'. I make both all the time.
As far as sekanjabin I have made a few recipes off the web, but really like this one, plus it is a hit at gatherings, and my husband and two sons will drink this one @ http://m.allrecipes.com/recipe/112336/recipestrawberry-ginger-and-mint-sekanjabin
This one is nice, even like to follow their advice and dip crisp romaine lettuce in it, then blended with some olive oil and had a huge hit for salad dressing, and does make a nice flat or sparkling soda, added a cucumber spear or grated/chopped cucumber frozen with a bit of the soda and use as ice cubes, see http://www.superluminal.com/cookbook/beverages_sekanjabin.html
. I avoid distilled vinegar, but now use white wine vinegar that I make. Even used commercial white balsamic vinegar in the subliminal recipe, divine.