Strawberry Soda

• 17 ounces (500g) fresh strawberries, hulled
• 2 cups plus 1 tablespoon (500 g) water
• 1/2 cup (100g) sugar
• 1 1/4 teaspoons powdered gelatin (or 5.5g sheet gelatin; see page 276)
• (makes about 3 cups)
• 1/2 cup (120g) heavy cream
• 2 teaspoons (6g) confectioners sugar
• 1/2 teaspoon (2.5g) birch beer extract (see Note) or vanilla extract
• Diced fresh strawberries

1. Put the strawberries, water, and sugar in a saucepan and bring to a boil.
2. Remove from the heat and puree with an immersion blender.
3. Ladle out about 3/4 cup of the strawberry puree into a small heatproof bowl.
4. Sprinkle the gelatin over the surface and let sit for about 1 minute.
5. Microwave for 45 seconds or heat gently in a saucepan until melted.
6. Stir the gelatin into the rest of the strawberries and pour into a half-size hotel pan.
7. Let cool to room temperature.
8. Cover with plastic wrap and freeze overnight.
9. Line a perforated hotel pan with several layers of cheesecloth and turn the frozen puree out into it.
10. Wash the hotel pan, set the perforated pan into it, and refrigerate to drain for 2 days.
11. Discard the solids.
12. Load the strawberry water into a soda siphon and charge with a CO2 charger.
13. Shake vigorously for 1 minute.
14. Refrigerate until youre ready to serve or for up to 3 days.
15. Put the cream in a chilled bowl with the sugar and birch beer extract and whip to soft peaks.
16. Put a few diced strawberries in the bottom of each glass and fill with the soda.
17. Top with a dollop of the birch beer cream.

water, sugar, powdered gelatin, heavy cream, confectioners sugar, birch, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-soda-376777 (may not work)