Recipe courtesy of Allison Robicelli

Sugarplum Soda Syrup

Visons of sugarplums dance in our heads, sparkle in soda water and shine in festive cocktails. Tie a gift tag with serving instructions around the neck of the bottle, and maybe another with a recipe for a grown-up drink. The syrup brings a ton of holiday cheer to a vodka martini.
  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 2 cups
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1 cup golden raisins

1 1/2 cups sugar

1/2 cup dried apricots, roughly chopped

1/2 cup pitted dates, chopped

1/2 cup honey

3 cardamom pods

1 cinnamon stick

1/2 a whole nutmeg

1 teaspoon almond extract

Purple food coloring, as desired


  1. Combine the raisins, sugar, apricots, dates, honey, cardamom, cinnamon stick and nutmeg in 2 1/2 cups water in a medium saucepan over high heat and bring to a boil, stirring frequently. Reduce the heat to low and simmer until the mixture reduces to a thin syrup, about 20 minutes.
  2. Slowly pour the mixture through a fine-mesh strainer, gently pressing on the fruit to extract all the syrup. Discard the solids. Stir in the almond extract. Add the food coloring a drop at a time until the desired shade is reached. Allow the soda syrup to cool completely before bottling, about 30 minutes.
  3. Suggestion for use: Fill a glass with 8 ounces of cold seltzer water, then add 2 tablespoons soda syrup and stir gently (feel free to add more or less syrup to taste). Garnish with an orange slice.

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