Sparkling Blackberry Vanilla Cream Soda

Quick Recipe Version (TL;DR)

• Yield: 2 tall glasses (about 16 fl oz / 475 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 cup (150 g) fresh blackberries (or thawed frozen)
• 3 tbsp (36 g) granulated sugar, divided
• 1 tsp fresh lemon juice (optional, brightens flavor)
• 1/2 cup (120 ml) cold half-and-half or heavy cream
• 1 tsp vanilla essence (or pure vanilla extract)
• 1 1/2 cups (360 ml) very cold sparkling water or club soda
• 1 cup ice cubes
• Extra blackberries or a lemon slice for garnish (optional)

Do This

• 1. In a small bowl, mash 1 cup blackberries with 2 tbsp sugar and 1 tsp lemon juice until juicy.
• 2. Optional: Strain some or all of the pulp through a fine sieve to remove seeds, pressing to extract juice.
• 3. In a separate cup, stir 1/2 cup cold half-and-half, 1 tsp vanilla essence, and 1 tbsp sugar until dissolved.
• 4. Fill 2 tall glasses with 1/2 cup ice cubes each.
• 5. Divide the mashed blackberry mixture between the glasses (about 3–4 tbsp per glass).
• 6. Slowly pour 3/4 cup sparkling water into each glass, then gently spoon the vanilla cream over the top.
• 7. Serve at once; stir lightly at the table to create a swirled, creamy blackberry fizz.

---

Why You’ll Love This Recipe

• Fresh blackberries give this cream soda real fruit flavor and a gorgeous deep purple color.
• Vanilla essence and cream turn simple sparkling water into a rich, old-fashioned soda-shop style treat.
• No cooking needed: just mash, stir, pour, and you are sipping in about 10 minutes.
• Easy to customize: make it lighter, sweeter, seed-free, or even turn it into a party cocktail.

Grocery List

• Produce: Fresh blackberries (or frozen), 1 small lemon (optional, for juice and garnish).
• Dairy: Half-and-half or heavy cream.
• Pantry: Granulated sugar, vanilla essence (or vanilla extract), sparkling water or club soda, ice cubes.

Full Ingredients

For the Blackberry Base

• 1 cup (150 g) fresh blackberries, rinsed and drained
  • Substitute: frozen blackberries, fully thawed and drained
• 2 tbsp (24 g) granulated sugar
• 1 tsp fresh lemon juice (optional, but recommended for brightness)

For the Vanilla Cream

• 1/2 cup (120 ml) very cold half-and-half or heavy cream
  • Half-and-half gives a lighter drink; heavy cream makes it extra rich.
• 1 tsp vanilla essence
  • You may use pure vanilla extract in the same amount if you prefer.
• 1 tbsp (12 g) granulated sugar
• 1 small pinch fine sea salt (about 1/16 tsp, to enhance flavor; optional)

To Build the Sodas

• 1 1/2 cups (360 ml) very cold sparkling water or club soda
• 1 cup ice cubes (about 8–10 standard cubes)
• 4–6 extra blackberries, for garnish (optional)
• 2 thin lemon slices or twists, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep and sweeten the blackberries

Rinse the blackberries under cool running water and gently pat them dry with a clean kitchen towel or paper towels. Add the berries to a shallow bowl. Sprinkle over the 2 tbsp (24 g) granulated sugar and the 1 tsp lemon juice, if using. Let the mixture sit for 2–3 minutes; this short rest helps the sugar start drawing out the blackberry juices, making them easier to mash and instantly more flavorful.

Step 2: Mash the berries into a juicy base

Use a fork, potato masher, or the back of a sturdy spoon to mash the blackberries thoroughly. Aim for a thick, jammy mixture with plenty of juice but still some small berry pieces for texture. This will take about 1–2 minutes. Taste a small spoonful: if your berries were very tart, you can add up to 1 more teaspoon sugar, stirring until dissolved. Set aside while you prepare the vanilla cream.

If you prefer a smoother drink with fewer seeds, you can press some or all of the mashed berries through a fine-mesh strainer set over a bowl. Use the back of a spoon to push out as much juice as possible, then discard the seeds and pulp. You will get about 1/3–1/2 cup (80–120 ml) of intense blackberry syrup.

Step 3: Mix the vanilla cream

In a small jug, measuring cup, or mixing bowl, combine the 1/2 cup (120 ml) cold half-and-half or heavy cream, 1 tsp vanilla essence, 1 tbsp (12 g) sugar, and the tiny pinch of salt if using. Stir slowly but thoroughly until all the sugar has dissolved and the mixture looks silky and uniform. This usually takes about 30–45 seconds.

Taste a few drops. The vanilla cream should be sweet and strongly flavored, as it will be diluted when it meets the sparkling water and blackberry juice. Adjust with a tiny splash more vanilla essence or an extra 1/2 tsp sugar if desired, stirring again until smooth. Keep this cream cold in the refrigerator while you prepare the glasses.

Step 4: Prepare your glasses and chill everything

Choose two tall glasses (about 16 fl oz / 475 ml each) so there is room for ice, fizz, and cream. Place the glasses in the refrigerator or freezer for 5 minutes while you gather the ice and sparkling water. Colder glasses help the soda stay bubbly and keep the cream from melting too quickly into the drink.

Make sure your sparkling water is well-chilled; aim for refrigerator temperature, around 4–7°C (40–45°F). Cold sparkling water holds its carbonation better and makes the drink more refreshing. If you like extra-cold drinks, you can also briefly chill the mashed blackberry base in the refrigerator while the glasses cool.

Step 5: Build the blackberry layer

Remove the chilled glasses from the refrigerator or freezer. Add about 1/2 cup ice cubes to each glass (4–5 cubes per glass). Spoon the mashed blackberry mixture into the bottom of each glass, dividing it evenly. If you made a seedless blackberry syrup, pour 3–4 tablespoons into the bottom of each glass. The goal is a generous berry layer that will mix beautifully with the cream.

As the ice sits in the blackberry layer, you will see some of the deep purple color begin to streak up the sides of the glass, which looks especially pretty in clear glassware.

Step 6: Add the fizz and vanilla cream

Slowly pour 3/4 cup (180 ml) very cold sparkling water into each glass, aiming for the space just above the blackberry layer. Pouring gently helps preserve the bubbles and keeps the blackberry layer somewhat separate at first, giving you a lovely ombré effect.

Now, give the vanilla cream a quick stir. Carefully spoon or slowly pour about 1/4 cup (60 ml) vanilla cream over each drink. The cream will float on top at first and then begin to drift down in swooping white-and-purple trails through the soda, creating that classic cream soda look. If you want a more uniform drink, you can give each glass a slow, gentle stir with a long spoon right before serving.

Step 7: Garnish and serve immediately

Finish each glass with 2–3 fresh blackberries on top and, if you like, a thin lemon slice or twist on the rim. Serve immediately while the drink is very cold and still fizzing. Offer a straw and a long spoon so people can either sip the layers as they are or swirl everything together to make a pale purple, creamy, berry-filled soda.

Enjoy your blackberry–vanilla cream soda at its best within 5–10 minutes of assembling, while the bubbles are lively and the cream has just started to melt into the fruit.

Pro Tips

• Use very cold ingredients: Chill the sparkling water, cream, and even the glasses for maximum fizz and a longer-lasting creamy layer.
• Adjust sweetness to your berries: Very ripe, sweet blackberries might only need the called-for sugar or even slightly less. Taste and tweak before assembling.
• Control the seeds: If seeds bother you, strain all the mashed berries for a smooth, seedless syrup. If you like texture, leave the mash as-is.
• Layer slowly: Pour the sparkling water and cream gently down the side of the glass to maintain dramatic, separate layers and prevent foaming over.
• Batch the components, not the drink: You can make a larger amount of blackberry base and vanilla cream ahead of time, but always add the sparkling water just before serving.

Variations

• Lighter blackberry–vanilla fizz: Use 2% milk instead of half-and-half, reduce the sugar in the cream to 2 tsp, and top up with extra sparkling water to taste. The drink will be less rich but still creamy and refreshing.
• Blackberry vanilla float: Skip some of the cream and instead add a small scoop (about 1/4 cup) of vanilla ice cream to each glass after the sparkling water. The ice cream will foam and melt into a decadent float.
• Grown-up version: For an adult twist, add 1 oz (30 ml) of vodka, gin, or vanilla liqueur to each glass after the blackberry layer and before the sparkling water. Stir gently and then top with the vanilla cream.

Storage & Make-Ahead

The blackberry base and vanilla cream can both be made ahead, but the assembled sodas should be enjoyed fresh.

Blackberry base: Store mashed or strained blackberry mixture in an airtight container in the refrigerator for up to 2 days. Stir well before using, as juices may separate. If it thickens too much, loosen with 1–2 tsp cold water.

Vanilla cream: Mix the cream, vanilla essence, sugar, and pinch of salt up to 24 hours in advance. Keep covered and refrigerated. Stir well before using, as separation can occur.

Assembled sodas: Do not store. Once the sparkling water and cream are added, the drink will lose its fizz and the cream will fully blend in within 15–20 minutes. For the best texture and appearance, build the sodas just before serving.

Nutrition (per serving)

Approximate values per tall glass (1 of 2), using half-and-half and the full amount of sugar:

Calories: ~210 kcal; Protein: ~3 g; Fat: ~8 g; Saturated fat: ~5 g; Carbohydrates: ~34 g; Sugars: ~31 g; Fiber: ~3 g; Sodium: ~40 mg. Values will vary based on exact ingredients and whether you use half-and-half vs. heavy cream, and on any optional garnishes.