alive logo

Chocolate Mint Italian Soda

Serves 8.


    Chocolate Mint Italian Soda

    To make this refreshing pick-me-up a little more indulgent, try adding a splash of almond or coconut milk.


    Chocolate Mint Italian Soda


    • 1 cup (250 mL) water
    • 1/3 cup (80 mL) natural cane sugar
    • 1/2 cup (125 mL) chocolate mint sprigs, plus extra for garnish
    • 1/2 tsp (2 mL) chocolate extract (optional)
    • Ice cubes
    • Sparkling water or club soda
    • Raspberries, for garnish


    Per serving:

    • minutes. remove from heat, stir in chocolate extract, cover, and let cool completely. pour syrup through fine mesh sieve into reusable container with lid, cover and refrigerate for at least 2 hours. to make soda, fill glass with ice. add about 2 to 3 tbsp sparkling water or club soda. stir, and garnish with a few fresh raspberries and extra chocolate mint leaves, if desired.3
      • to 45 ml) syrup and top with about 8 oz (250 ml30



    Each serving contains: 32 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 13 g total carbohydrates (8 g sugars, 0 g fibre); 11 mg sodium


    Like this recipe?

    This recipe is part of the Refresh with Mint collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.