How To Make Italian Sodas


Easy Homemade Italian Soda Recipe - How to Make

Let’s talk about how to make Italian sodas. They are delicious fizzy and fruity, and best of all, creamy. They are the perfect refreshing drink.

How To Make Italian Sodas

I’m so very excited about these Italian sodas. They’re maybe the prettiest thing I’ve made in quite some time, and my favorite part about this recipe is that it’s an idea-based recipe. You can apply the ratios below to any fruit and be met with delicious results. And seriously how gorgeous are the colors? I LOVE THEM!

If you’ve never had an Italian soda, they’re so rich and refreshing all at the same time. You may have had one using Torani syrup–they’re unfortunately super sweet filled with a bunch of additives that aren’t fun. These are way more natural. I decided on three flavors: rhubarb, blackberry and strawberry, but feel free to use up any fruit that cooks down well. Other fruit ideas are pineapple, blueberries, mulberries (they just came in season!) and even mangos. If you like, you can add a scoop of ice cream instead of half and half.

How is Italian Soda Different?

Italian sodas are unique because they consist of three parts: flavored fruity syrups, club soda or sparkling water and half and half.

Most typical American sodas are just syrup and sparkling water or club soda.

Crushed ice takes these to over the top. That’s probably the one big change I would make with the recipe pictured. Go with crushed ice, if you can!

How To Make Italian Sodas

How to Make Italian Sodas |

What are the Best Italian Soda Flavors?

The best Italian soda flavors are fruit flavored sodas. I prefer the ones pictured here: rhubarb, blackberry and raspberry.

I love the idea of serving this at a party and making an Italian Soda Bar, allowing people to sort of assemble them as they see fit.

And the inevitable question that I asked myself, and you’ll probably ask, too, is: HOW CAN I INCORPORATE ALCOHOL IN THIS?

Easy: vodka. Or whiskey. I mean, have you ever had a White Russian? My mom would order them when I was a kid and I always thought they looked so good.

They might be the most 80s drink ever invented, but who cares—this would be the modern 2014 version.

Is there Caffeine in Italian Soda?

There could be caffeine in Italian sodas if you wanted to add a coffee syrup, but in these fruit-flavored Italian sodas there is zero caffeine. While these Italian sodas are caffeine-free they are definitely not sugar-free. The syrups need the granulated sugar in order to give it a lovely viscosity.

What Equipment Do You Need to Make an Italian Soda?

The best part about Italian sodas is that they’re so simple to make. With this recipe, all you need is a saucepan, a sieve or strainer and a spoon. Super simple.

Hope you enjoyed this recipe for How to Make Italian Sodas. If you make them, let me know on Instagram! 

How To Make Italian Sodas

Italian Soda Recipe

5 from 12 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 8 servings
Calories: 210kcal
This Italian Soda Recipe is made from fizzy water and natural homemade fruity syrups. Next, a bit of cream is added for a rich delicious addition.


Rhubarb Syrup:

  • 1 stalk of rhubarb, chopped
  • 1 cup water
  • 1 cup granulated sugar

Blackberry Syrup:

  • 1 cup fresh or frozen blackberries
  • 1 cup water
  • 1 cup granulated sugar

Strawberry Syrup:

  • 1 cup diced strawberries, about 10 strawberries (fresh or frozen)
  • 1 cup water
  • 1 cup granulated sugar

Italian Soda Assembly:

  • Half & Half, or you can mix together 1 parts heavy cream and 1 parts milk
  • Sparkling water


  • To Make the Syrups:
  • To make any of the syrups, add the fruit, water and sugar to a small saucepan. Place the saucepan over moderately medium heat and bring to a light simmer; cover the saucepan and cook for 10 minutes or so. The syrup is ready when the fruit has softened and the color of the syrup has changed. Mash the fruit with the back of a fork and pour the syrup through a sieve. Set the syrup aside and allow it to cool to room temperature.

To Assemble the Italian Sodas:

  • To assemble the drink, pour 1/4 cup of syrup in a glass, pour 1/4 cup half & half and top with a few splashes of sparkling water. Repeat with remaining Italian sodas.


1. Use filtered water or bottled water for the syrups. I made a batch with unfiltered and oof, I could taste the terribleness.
2. This will absolutely work with frozen fruit, too!
3. If you live out of the U.S./Canada, you might have no idea what half & half is. You can make half & half by mixing together 1 cup heavy cream and 1 cup milk.
Milk Alternatives:
Almond milk tastes great, if you're looking for a dairy alternative! Other milk alternatives that would work is light coconut milk, oat milk or soy milk.
Saucepan | SodaStream | Silicon Spatulas 
CuisineAmerican, Italian
Keywordhow to make italian soda, italian soda, italian soda flavors, italian soda recipe
Calories: 210kcal | Carbohydrates: 75g | Sodium: 5mg | Sugar: 75g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply stephanie joy April 28, 2014 at 10:47 pm

    ok so in after thought.. we have some drink syrups here and they say 2 ounces for an italian ice on the bottle.. and it turns out 2 ounces IS 1/4 of a cup! i don’t no why but 2 oz sounded like less, and 1/4 cup sounded like a lot more.. i’ve never been good at gauging volume, LOL! ..and i’m very sorry if i sounded like a sugar snob! 😉

  • Reply stephanie joy April 28, 2014 at 3:24 pm

    Pouring a 1/4 cup of sugar into the glass i’m going to drink from sounds CRAZY! Can you imagine just dumping a 1/4 cup of sugar on your plate and eating it?… but that’s how much sugar is in one serving of these very small drinks.. yikes! Do you think this would still taste good using less syrup per serving? They look pretty though. 🙂

    • Reply Adrianna Adarme April 28, 2014 at 3:27 pm

      You’re welcome to decrease this amount to your liking. That’s the nice thing about cooking in our own homes—all of us can make adjustments per our preferences.

  • Reply Laura April 28, 2014 at 4:09 am

    I understand that ‘Italian’ is simply an adjective and it does not refer to an Italian real drink, since in Italy we never (never) use rhubarb and we never drink these kind of sodas!

  • Reply Ashmita April 27, 2014 at 9:19 pm

    This is beyond perfect for summer!
    *rushes off to buy berries*

  • Reply Todd | HonestlyYUM April 27, 2014 at 9:18 am

    I love this SO much!! Been staring at your photos all weekend 🙂

  • Reply Becky April 27, 2014 at 8:47 am

    My son loves Italian sodas but I don’t think they have ever been made with dairy. He likes caramel and vanilla. Any ideas on how to make syrups that are not fruit based? These would be a great idea for his graduation party I’m giving in a few weeks. Any ideas would be most appreciated!

    • Reply Adrianna Adarme April 27, 2014 at 9:43 am

      Vanilla syrup can be made the same way: adding the vanilla caviar and bean to the sugar and water (the water to sugar ratio of 1:1 will work!). As for caramel syrup, I’ve never made it so I’m not exactly sure. Sorry about that!

  • Reply Laura (Blogging Over Thyme) April 26, 2014 at 7:16 am

    My favorite, FAVORITE place to do blog work (editing photos, writing, etc.) is at a coffee shop. I find the energy very inspiring (or maybe I just like the idea of it and thats why). But really, I am most efficient when I’m at home and at a desk. Although if I’m writing, I like to sometimes lie down in bed too. So, I basically like everything, HA!

    These italian sodas are gorgeous lady!! I’m crushing on your glasses and Le Creuset pot.

    • Reply Adrianna Adarme April 27, 2014 at 9:46 am

      Oooo…I like doing this too, actually. I love working in coffee shops!

  • Reply Hannah Smith | Fox & Willow April 25, 2014 at 5:42 pm

    these look soo yummy!!

  • Reply Lynn April 25, 2014 at 5:04 am

    5 stars
    Hello! This is my first time viewing your blog, and these Italian Sodas look divine! It’ll be strawberry season where I live in a few weeks and these fruit syrups definitely need to happen. One quick question: do you think these syrups could be processed/canned? The sugar content seems high enough, maybe just some acid from a lemon and/or a little pectin? I just think these would make lovely gifts/ would be great to have on the shelf through the winter!

    • Reply Adrianna Adarme April 25, 2014 at 11:47 am

      Oooo…good question and idea. I haven’t canned syrups but you most certainly can. If you’re going to can, like you said, it’s definitely going to need some acidity like lemon juice. Here’s a tutorial of a woman canning syrups. Seems pretty straightforward!

      • Reply Lynn April 25, 2014 at 11:50 am

        Thanks! I’ll take a look 🙂

  • Reply May Cho April 25, 2014 at 4:44 am

    Wow! Thanks for the lovely recipe. I would definitely try them this weekend. 🙂

  • Reply Kitty Quintana April 24, 2014 at 10:34 am

    This is lovely!

  • Reply Francesca April 24, 2014 at 9:38 am

    Wooo I loved these as a kid! With a giant scoop of shaved ice… mmM!

    • Reply Adrianna Adarme April 24, 2014 at 10:38 am

      Whoa. I haven’t had it with shaved ice, but I love the idea of it being more ice than beverage so it’s almost like a creamy snow cone!

  • Reply Karen April 23, 2014 at 7:30 pm

    These look sooooo good! I love strawberry italian sodas, but my favorites are raspberry-apple italian sodas. It looks like I now have a way to make those at home! Thanks!

    P.S. My blogging process, if you can call it that, is so not glamorous. I tend to write at my desk, because the posts I have written in bed, at bedtime, are the ones I’ve fallen asleep over. Every time.

  • Reply DessertForTwo April 23, 2014 at 6:49 pm

    Yeah, this is the greatest thing I’ve seen on a blog in a lonnnnnng time. Love it! xo

  • Reply sandra April 23, 2014 at 5:31 pm

    these do look refreshing. I am with you – when blogging I write the recipe and put the pics in place shortly after I’ve made the recipe – but I write the content just before publishing… usually, not always. Sometimes my time is so constricted I need to write the post the night before I print it, but never days before. My day job, you know…

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