Last summer, while driving across the country, we stopped at Lehman's Hardware. If you’ve ever been there, you know exactly what it does to you. As a homesteader, you feel right at home. And then there’s the soda wall. Hundreds of bottles in all shapes, colors, and labels. It pulled at something nostalgic. But with a long-time sugar allergy, I couldn’t take part. That wall didn’t just make me long for soda—it made me think about what soda used to be and what it can still be when made from scratch with simple ingredients.

This post shares how to make three old-fashioned soda syrups at home using real herbs and fruits, providing a natural, homestead-approved alternative to store-bought fizz.

What is Homemade Soda Syrup?

Homemade soda syrup is a concentrated liquid made by simmering natural sweeteners—like organic cane sugar, honey, or maple syrup—with water, botanicals, and fruit juices. Unlike commercial syrups that rely on high-fructose corn syrup and artificial dyes, these handcrafted syrups use traditional methods to preserve the bright flavors of the harvest. When a small amount of syrup is added to carbonated water, it creates a refreshing, "old-fashioned" soda that is free from chemicals and tailored to your family's wellness needs.

Why syrups came first | Soda on our homestead | Fermentation and soda traditions | Syrup recipes | Farmhouse Teas supplies | FAQ | Why we still make soda | The Library

Why Syrups Were the Original Method

Before soda became something bottled in factories, it was made from syrups. Sugar and gentle simmering preserved fruits, herbs, and flowers, holding flavor long past harvest. A splash of syrup in cold water was a fast, farm-friendly treat. Add fizz, and you had something memorable.

Carbonation came later, first in apothecaries and spas, and eventually into home kitchens. But the syrup? That’s what made soda work as it became simple, shelf-stable, and endlessly adaptable. It’s a skill very similar to making herbal simple syrups for your morning tea.

What Soda Looks Like on Our Homestead

We’re more likely to drink kombucha than soda, especially in the warmer months. We make flavors like root beer, cherry vanilla, and orange rosemary that feel familiar but have that homestead twist.

Most of our soda syrups live quietly in the fridge, tucked behind jars of infused honey, maybe with a dry-erase scribble on the lid if I remember. They’re there for summer afternoons or guests who want fizz without fermentation. I usually reach for a simple Mason jar to store them, but flip-top Grolsch-style bottles are handy too if they aren't already full of kombucha!

Soda, Fermentation, and Other Traditional Drinks

Syrups are just one part of a seasonal rhythm of drinks on our farm. In summer, there’s switchel and haymaker’s punch. In spring and fall, shrubs and herbal teas. Winter leans into hot brews and simmer pots to keep the house smelling like the season.

Soda syrups don’t replace fermented drinks; they sit alongside them. They’re helpful when you need something quick, kid-friendly, or familiar. They’re also a great way to introduce herbal flavors to guests who might not be ready for a Root Beer Kombucha just yet.

Three Syrups We Come Back to Again and Again

This one’s pure nostalgia and works beautifully with a splash of raw cream or coconut milk.

Stocking Your Soda Pantry with Farmhouse Teas

If you're ready to experiment with even deeper flavors, check out our Kombucha Flavoring Packs. These botanical blends, like Blueberry Mint or Cherry Almond, can be simmered into syrups just like the recipes above. We also carry high-quality beeswax for your other homesteading needs.

Looking for a complete roadmap? Grab our Soda Pop Drinker’s Guide to Fizzy Herbal Drinks eBook, which is currently free, to help you dive deeper into natural carbonation.

 

Tips & Fixes (Troubleshooting)

• Syrup is too thin: Simmer the mixture for an extra 5-10 minutes. It will thicken as it cools!
• Too much "pith" flavor: Be careful when zesting; only take the bright outer layer, as the white pith underneath can be bitter.
• Storage: Use what you have on hand! Mason jars are perfect, or use Grolsch-style flip tops if you have extras.

Kitchen Table Questions (FAQ)

How long do these syrups last?
Stored in a clean jar in the fridge, they’ll stay fresh for 2–3 weeks. Always check for signs of spoilage before use.

Can I use these for second fermentation in kombucha?
Yes! These syrups are fantastic for flavoring kombucha and getting a great carbonation "pop."

Do I need a fancy juicer?
Not at all. A simple vintage glass juicer is often more durable and effective than modern plastic ones that take up too much space.

 

Why We Make Soda at Home

Homemade soda fits our lifestyle. It’s flexible, fun, and uses what we have. Citrus, spice, floral, and root beer flavors are our go-to profiles. Just like our tea blends, we build sodas from the ground up. Whether it’s a fizzed-up syrup, a water kefir second ferment, or just something to hand to a guest, it starts with the same approach: real ingredients, slow methods, and a bit of joy.

Ready to kick the store-bought habit for good? Download our free Soda Pop Drinker’s Guide to Fizzy Herbal Drinks and start your journey to natural fizz!

Read More About Traditional Drinks

• Herbal Simple Syrup Recipes: Lavender, Vanilla & More
• Our Favorite Herbal Ice Cream Float Recipes
• How to Make Homemade Herbal Italian Soda
• Herbal Root Beer Kombucha Recipe
• Apple Cider Vinegar & Cranberry Shrub Recipes
• How to Flavor Water Kefir for Natural Fizz