Wednesday, March 16, 2016

Lemon Pop: A Fizzy Drink You Can Make Easily at Home

Lemon Pop: A Fizzy Drink Recipe From 1916

About the Recipe 

I found an interesting recipe for a carbonated drink using yeast from a cookery book published by the Fleischmann Company in 1916.  Here it is:

These instructions for making fizzy drinks using yeast were also provided in the recipe book:

Modern Recipe Adaptation
  • 2 Quarts Water
  • 1/2 Ounce Fresh Ginger Root, Unpeeled
  • 1/2 Pound Granulated Sugar (about 1 cup)
  • 1/2 Ounce Cream of Tartar
  • Juice from 2 Small Lemons
  • 1 Teaspoon Active Dry Yeast*

1. Heat the water to boiling.
2. While the water is heating, wash the ginger and then chop it up. If you have a manual food chopper like the one pictured below use it to chop the ginger. Otherwise, you can just use a knife or gently pulse it in a food processor until it's chopped but not pasty. 

Crushing the Ginger in a Vintage Food Chopper

3. When the water reaches the boiling point, carefully pour it into a stoneware crock or bowl. Add the ginger, sugar, cream of tartar, and lemon juice.

Lemon Pop Ingredients

4. Allow the hot mixture to cool to lukewarm, about 30 minutes. After it cools down, add the yeast and stir. Cover and place in a warm spot for 8 hours. I placed mine on a warming ring on the top of my stove that has a very low setting.
5. Strain all of the ginger out of the drink.
6. Store Lemon Pop in canning jars in the refrigerator.

*Note: You can add more or less yeast to adjust the carbonation to your liking.

Lemon Pop Cocktail:  Add a shot of vodka to 6 ounces of Lemon Pop for an adult version of this refreshing drink.


  1. I see you were inspired by a 1916 recipe. Have you found anything similar from an earlier date? (This really appeals to me!)

  2. What does the cream of tartar do? Increase the acidity?

  3. I've made homemade soda before, based on many recipes from different sources. You are more or less making a wine-like beverage but not fermenting it very long. If you want more bubbles, you'd have to leave it out of the fridge longer) 48 to 72 hours is typical) or be willing for it to sit in your fridge for weeks, because the cold significantly slows the fermentation down. You have to have a sample bottle to test at intervals, though, because if it gets too fizzy it'll explode (nothing like explosive kitchen experiments, right?) Some sources I read said that citrus can slow the growth of the yeast down as well.

  4. Whoops, that first parenthesis is pointing the wrong direction!


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