Sippin’ on Summer: Strawberry-Basil Italian Cream Soda
There’s something about a fizzy, creamy Italian soda that takes me straight back to childhood—long, hot afternoons, flip-flops smacking on the sidewalk, and stopping by our local café for a special treat. These days, I love giving that nostalgic drink a grown-up twist, and this Strawberry-Basil Italian Cream Soda might be my favorite yet.
Jump to Recipe
It starts with my homemade strawberry-basil syrup (if you haven’t made it yet, what are you waiting for?)—a sweet, floral, herbaceous syrup that’s basically sunshine in liquid form. Add a splash of sparkling water, a pour of velvety Alta Dena heavy cream or whole milk, and suddenly, you’re holding a creamy, bubbly, summery dream in your hand.
This post is sponsored by Alta Dena Dairy. As always, all opinions, recipes, and words are my own. Thank you for supporting the brands that help keep A Girl Defloured cooking, baking, and sharing gluten-free joy with you.
Why I Love This Drink:
- It’s super simple but feels extra fancy—hello, café vibes at home!
- It’s naturally sweetened with honey, thanks to that homemade syrup.
- It’s kid-friendly and adult-approved (especially if you sneak a little vodka in for the grown-up version—but you didn’t hear that from me).
- It’s the ultimate afternoon pick-me-up when the heat hits and you want something refreshing and indulgent.
What Does Italian Cream Soda Taste Like?
It tastes like summer in a glass—bright, fruity, and a little bit indulgent. The homemade strawberry-basil syrup gives it this gorgeous balance of sweet, jammy berry flavor with just a whisper of fresh, herbal green from the basil. The sparkling water keeps it light and fizzy, while the Alta Dena cream adds a velvety finish that almost makes it feel like a float (but way more refreshing).
Every sip hits all the notes: bubbly, sweet, tangy, creamy, and just a tiny bit sophisticated thanks to that basil. It’s the kind of drink that makes you want to kick back on the patio and savor it slowly.
Why Alta Dena Dairy?
I’ve been using Alta Dena Dairy milk and cream for years—it’s a California classic. Their products are:
- Always fresh, locally sourced from family farms right here in California.
- rBST-free (that means no artificial growth hormones—yay!).
- Creamy and consistent, which really matters in a drink like this where the milk takes center stage.
The richness of Alta Dena heavy cream balances the brightness of the strawberry syrup perfectly, giving the soda that signature creamy-sparkly combo we all love.
Everything You Wanted To Know About Making Italian Cream Soda
t its core, an Italian soda is made with flavored syrup, sparkling water (or club soda), and ice. For a creamier version—sometimes called a French soda or Italian cream soda—you add a splash of milk or cream. In this recipe, we use my homemade strawberry-basil syrup, sparkling water, and rich Alta Dena Dairy.
Italian soda is just flavored syrup plus sparkling water, while a French soda takes it up a notch with cream or milk added in. Our Strawberry-Basil Italian Cream Soda falls into the “French soda” category because of that dreamy pour of Alta Dena cream.
Curdling can happen when cold milk hits very acidic syrups (like citrus). To prevent this:
Make sure your cream or milk is very cold before adding it.
Pour it in slowly over the back of a spoon for a gentle swirl.
Stick to berry, vanilla, or herbal syrups (like our strawberry-basil)—these tend to play much more nicely with milk than citrus flavors.
A dirty soda is a Utah-born twist on soda—typically a base of cola or another soft drink mixed with flavored syrups, cream, and sometimes lime juice or coconut syrup. An Italian soda, on the other hand, uses sparkling water and flavored syrup as the base. The vibe is similar, but Italian sodas are lighter, more customizable, and a little more refreshing.
More Creamy Beverages to Try
- Sipping Under the Stars: Iced Lavender Blueberry Moon Milk
- Bourbon Milk Punch Recipe: A Toast to Holiday Cheer!
This is one of those drinks that just feels joyful. Sweet but not cloying, creamy but refreshing, and with that fizzy sparkle that makes it feel like a celebration in a glass. Whether you’re sitting on the patio with your feet up or making a special afternoon treat for the kids, this Strawberry-Basil Italian Soda is pure summer magic.
Thanks to Alta Dena for helping me bring this dreamy drink to life—here’s to savoring every sunny sip.
If you make it, don’t forget to tag me @agirl_defloured and @altadenadairy. I’d love to see your soda creations!
Strawberry-Basil Italian Cream Soda
Equipment
- Large Glass
- Medium Saucepan
- Large Sieve
Ingredients
- 3 tablespoons homemade strawberry-basil syrup see below or use your favorite
- ½ cup sparkling water or club soda chilled
- ¼ cup Alta Dena heavy cream or half and half or whole milk, cold
- Ice
- Fresh basil and sliced strawberries for garnish optional but pretty!
- Whipped cream for garnish
For the Strawberry Syrup
- 1 pound fresh strawberries
- 1/2 cup honey
- 4-5 basil leaves
Instructions
- Fill a glass with ice. I like using a tall one—makes it feel extra fancy.
- Add the syrup. Pour in the strawberry-basil syrup.
- Fizz it up. Slowly pour in the sparkling water and stir gently to combine.
- Make it creamy. Top with Alta Dena heavy cream, half and half or whole milk and give it a gentle swirl. Watch the gorgeous marbling happen (seriously, it’s half the fun).
- Garnish and serve. Add a basil leaf or strawberry slice on top if you’re feeling fancy. Sip and enjoy immediately!
Make the Strawberry Syrup
- Combine: In a medium saucepan, add the strawberries and honey. Tear the basil leaves in half and toss them in.
- Simmer: Bring to a gentle boil over medium-high heat. Reduce to a simmer and cook for about 15–20 minutes, stirring occasionally, until the strawberries are soft and the syrup is a deep pink-red.
- Blend: Remove from heat and let cool for 5–10 minutes. Carefully remove the basil leaves (they’ll have done their job!). Blend the syrup until smooth using an immersion blender, or transfer to a blender (just be cautious with the steam).
- Strain (optional): If you want a silky, clear syrup, strain it through a fine mesh sieve, pressing gently on the solids. If you’re more into rustic charm, skip this step and keep the pulp in.
- Cool and store: Let it cool completely, then transfer to a clean jar or bottle. Store in the fridge for up to 2 weeks.
Notes
Nutrition
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