Skip the sugar-laden, store-bought soda and instead make your own with the help of Homemade Soda, a new book by Andrew Schloss, which contains 200 recipes that can be carbonated with either bottled seltzer water or a soda siphon (a device used to carbonate still water). The Mango Carrot Bubbly, Sparkling Orange Creamsicle, and Strawberry Pineapple Soda in particular made us fizzy with delight.
MAKE THE PURÉE: Combine 1 pint coarsely chopped strawberries and 1 1/2 Tbsp raw cane sugar in a small bowl and let sit for about 20 minutes. Combine with 1 cup unsweetened pineapple juice in a blender or food processor and purée. Scrape the purée into a strainer over a small bowl to collect the liquid. Gently stir the purée to separate the solids from the liquid (be careful not to push the solids through). You should have about 2 cups of liquid. Discard the solids. Best if used immediately, but you can store the purée, covered, in the fridge for up to 1 day.
MAKE YOUR SODA: Spoon 2/3 cup purée into three tall glasses and top each with 2/3 cup seltzer. Stir just until blended, then add ice and serve.