Although it may seem unusual to you, melon-flavored soda is rather common in Japan. It serves as the foundation for Japanese cream soda, which is made by combining club soda and melon-flavored syrup.
Japanese “Kissaten” cafés (not Starbucks) that serve Spaghetti Neapolitan and Hot Cakes with coffee and other beverages are known for its Melon Cream Soda, a melon-flavored soda with ice cream on top.
Kids enjoy melon cream soda for its sweetness, but adults may, of course, also enjoy it. Those who are familiar with Kissaten culture will enjoy trying this vintage soft drink once more.
Undoubtedly, Japan has always been a fan of the melon taste. There are many commercial snacks available that are flavored with melon, even if we don’t see that type of appeal in melon tastes in the US.
In Japan, the melon taste has long been a favorite. Even though melon flavors don’t have the same appeal in the US, there are several commercial snacks on the market that are flavored with the fruit. By the 1970s, cream soda had become highly well-liked in Japan, and it had probably originated in a western nation like America.
It is undoubtedly comparable to an American root beer or cola ice cream float, however, it is unclear who or why melon-flavored soda was chosen over root beer.
However, in modern times, it has emerged as the key ingredient in Japanese Cream Soda. If you can locate melon syrup, making this beverage at home is quite simple.
Along with melon soda, ramune is another word that might be used. a particular carbonated soft drink that was first created and distributed in Japan.
The term “lemonade” was wasei-eigo to create the brand name. Lemon-lime is the original taste of ramune.
More than 50 other ramune tastes have also been produced, including banana, raspberry, bubble gum, candy, champagne, cherry, chocolate, coconut, cola, cotton candy, and many more.
Additionally, Ramune is well-known for its distinctive bottle style, sometimes known as codd-neck bottles after its creator, Hiram Codd.
The codd head is maintained in position by the pressure of the beverage’s carbonation, and they are constructed of glass with a marble sealing the opening. You must use a plastic tool to open it.
Melon Cream Soda Recipe
Although this recipe couldn’t be simpler, finding melon-flavored syrup from outside Japan could be a bit challenging.
- 1/4 large honeydew
- 1 cup sugar
- bright green food coloring
- 2 cups carbonated water
- 1 scoop vanilla ice cream
- 1 cherry (optional)
Directions to Make
- Your melon’s rind should be removed and chopped into small pieces. Unless you like seeds, make careful to throw them away. Cool, in that case
- Place the melon and 1/4 cup of normal water in a standing mixer. Once the mixture has liquified, strain it through a cheesecloth to remove the pulp
- Repeat this process a few times, to make sure that all the pulp has been removed
- Take your 1 cup of sugar and combine it with 1 cup of normal water in a medium pot and pan over medium heat
- Stir until the sugar is completely dissolved, then set aside to cool. You will use this as simple syrup
- Once the syrup has cooled, combine 3/4 cup of the simple syrup with the melon juice and, if desired, a little food coloring. Mine turned out a brilliant shade of green
- Give your carbonated water and your now-melon syrup a swirl, not a shake, Mr. Bond. After that, garnish it with a cherry and an ice cream scoop!
- My ice cream was really incorporated right into the beverage, and undoubtedly it was delicious!
Melon Cream Soda Nutritional Value
|Nutrients Name||Amount per Serving (240 ml)|
|Total Fat||0.5 gm|
|Saturated Fat||0 gm|
|Trans Fat||0 gm|
|Total Carbs||22 gm|
|Dietary Fiber||0 gm|
|Total Sugars||21 gm|
|Vitamin A||0 mcg|
|Vitamin C||0 mg|
Recipes Using Melon Cream Soda
Melon Cream Soda Mochi Recipe
- 2 Cups Melon Cream Soda (16 oz)
- ½ Cup Vanilla Ice Cream
- 1¾ Cups Mochiko (Japanese Sweet Rice Flour)
- ¾ Cup Granulated Sugar
- ¼ Cup Potato Starch, for dusting
- Green Food Coloring, (optional)
Directions to Make
- Heat the oven to 300 °F. 2 cups of Melon Cream Soda should be added to a saucepan and brought to a boil before being removed from the heat and stirred for 30 seconds to ensure the carbonation was released
- Add a few drops of green food coloring, along with 3/4 cup granulated sugar and 1/2 cup vanilla ice cream, and mix until the ice cream is melted. Stir in 13.5 cups of Mochiko until the batter is fully smooth
- Using parchment paper, line the bottom and edges of an 8″ × 8″ pan. After putting the mochi batter into the pan and securely covering it with foil, bake for 30-35 minutes at 300°F until the top is set but there is still a slight wobbling
- After two hours, take off the foil and leave the mochi dry in the pan
- Lift the mochi from the pan and place it on the cutting board after being dusted with potato starch. Besides this, potato starch should be generously sprinkled over the mochi’s top
- Slices should be made with a sharp knife, cut into square or rectangle-shaped pieces, and then covered in potato starch. Shake a big mesh sieve to get rid of extra starch before adding the mochi bits
- Last but not least, at cool room temperature, they will keep fresh for approximately 2-3 days if you serve them right away or store them in a tight container. Enjoy!
What is the Taste of Melon Cream Soda?
The flavor is rather distinctive; I feel it has hints of both cream soda and honeydew melon.
Although I don’t particularly like the strong flavor and consider it to be a touch bitter, it’s still not horrible, and I do plan to finish the bottle. Not bad all around.
Melon Cream Soda is an acceptable option due to its low-calorie count, low sugar and fat content, and lack of additives. It is important to keep in mind that sucralose, a considerably sweeter alternative to sugar, is used in place of the sugar content.
If you haven’t tried melon cream soda. So, you should try it once. Trust me! you won’t regret trying melon creamy soda.
You might wish to read a few of the articles written about this topic.