Traditional recipes

Homemade Surge Soda

Homemade Surge Soda

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While plenty of sugary sodas have come after it, none have gained such a cult following as Surge, the citrus-y soda that left us in the early 2000s. While it's still rumored to be lurking in some parts of the world, online petitions such as "Save Surge" have been formed to bring back the soft drink. If you can't wait for their pleas to be heard, check out their recipe for the beverage.


  • 1 packet of Lemon Lime Kool-Aid
  • Two 1-liter bottles of Mandarin orange-flavored seltzer water
  • 1 Cup sugar


Calories Per Serving185

Different countries have different drink preferences. For example, France is well known for its wine culture. But, is soda popular in France? I did some &hellip

About Me

I'm Chris Watson, the chap that brings you Soda Pop Craft.

Like many, I'm a HUGE soda drinks fan and have an obsession with making, testing, and trying the myriad of flavors and brands from across the world. As well as brewing my own homemade soda concoctions.

This blog aims to bring you everything soda-related - so whether that&rsquos burning questions, tips, recipes, and even in-depth tutorials for making your own healthy soft drinks at home. Pop a bottle and have a browse&hellip

My Iftar Table Isn't Complete Without Doodh Soda

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

Growing up, I spent summers in Lahore, Pakistan, with my grandparents. The days were always hot and humid, but that never deterred my brothers or me from playing on my nani’s rooftop terrace or front lawn from morning to dusk. Every few hours we would hear her soft-as-silk voice floating out the open kitchen windows, summoning us back inside for a cold beverage. Sometimes the drink of choice was nimbu pani other times it was frothy mango lassi. But whenever we saw three metal cups lined up in a row on the counter, beads of condensation running down each, we knew it was doodh soda.

Doodh soda is one of those combinations that sounds wrong until you’ve tried it. A mixture of lemon-lime soda (like 7-Up or Sprite) and milk, it’s creamy, sweet, slightly fizzy, and highly thirst-quenching. I like to think of it as the naughtier Punjabi cousin to Persian doogh (which is made with yogurt and club soda). I was four or five the first time I tried it, so I didn’t need any particular convincing. Milk? Good. 7-Up? Even better. Mix the two and now we’re talking.

The drink is a staple across the provinces of Punjab in both Pakistan and India. In Lahore, dairy shops and roadside cart vendors sell it at all hours of the day during the hot months. Its popularity skyrockets especially during the month of Ramadan, with Sprite and 7-Up airing doodh soda commercials on TV what feels like every hour. Many household iftar tables feature a large jug of doodh soda, with grandmothers often touting the drink’s “recuperative” qualities before handing you a glass. The two main ingredients of the drink are separately beloved for their supposed medicinal properties, so it makes sense that, when combined, they become an almost super-drink.

Sodas, especially lemon-lime sodas, are often prescribed by Punjabi grandmothers as home remedies for gastrointestinal ailments. At my nani’s, gas meant normal Sprite, nausea meant Sprite with a little salt, and an upset stomach meant flat Sprite. I often asked her, in jest, if she was secretly being paid by soda companies she would reply that soda was how her mother’s mother had been fixing stomach aches since “angraaizon ka zamana,” which roughly means since the days of British colonial rule.

Milk is another exalted beverage in many South Asian households. It’s seen as an end-all-be-all for healthy development and wellness from infancy into late adulthood. Even suggesting yogurt or cheese as a replacement to your daily glass of milk is almost sacrilegious because, as my mother loves to say, “Nothing can replace the benefits of a glass of milk!”

It’s easy, then, to see why doodh soda is so popular during Ramadan. Fasting for upward of 16 to 18 hours a day takes a toll on the body, and whether you believe the folklore and medicinal claims behind the drink, it’s undeniably delicious. After just a few sips it’s easy to forget that you haven’t eaten or drank anything all day. Your thirst disappears, the creaminess satiates you, and the sudden surge of sugar makes you feel alert.

To make it, fill a glass about ⅓ of the way with crushed ice, add milk until the glass is ⅔ full, and finally add 7-Up or Sprite to fill the glass to the top. To make a pitcher, the basic ratio is two parts milk to one part soda. If I’m feeling fancy, I like to add freshly grated lemon and lime zest. If you want to make it fizzier and less creamy, you can switch the ratio of milk and soda to 1:1. There is no wrong way to make it and you’ll find that you can add however much of each component to suit your own palate. As a grandmother’s cherished drink, doodh soda will nurture you in any form.

Remember Surge? Here’s What Happened to the High-Octane Soda from the 󈨞s

The year was 1997 (the best year of the 󈨞s, if you ask our Food and Drink Editor, Sam Slaughter). The likes of Third Eye Blind and Chumbawamba were — by some miracle — running the charts, Clinton was in office, and Coca-Cola was trying desperately to compete with Pepsi’s greenish-yellow pride and joy otherwise known as Mountain Dew. Their solution? Surge.

A hybrid soda and energy drink combo devised before the popularity of Monster and Red Bull, Surge was something of an anomaly at the time. Coke had already fallen short with tries like Mello Yello and the even more obscure OK Soda. It was time to up the intensity.


The soda would attempt to live up to the $50 million marketing campaign that backed it by incorporating maltodextrin. The food additive comes from starch and digests quickly. Bodybuilders and gym rats see the stuff all the time in their energy drinks or dietary supplements. Putting a fair amount in a soda was a relatively new idea at the time.

The ads were a sight to behold. Inspired by the extreme sports culture of the time, they were over the top, outrageous, and high-voltage. To a legion of young and impressionable youth, it was an invitation to be reckless, well before alcohol came into the picture. Surge wanted skateboarders, rollerbladers, BMX-riders, and folks sporting SOAP shoes to go big or go home, with a highly carbonated beverage in hand.

I used to stop at 7-Eleven on the way to middle school to grab a six-pack of the stuff. My friends and I would divvy it up, throw back a couple of the neon-tinged drinks and pretend we were out of control. It may have been the excessive amounts of carbohydrates and sugar, it may have just been play. It was probably some combination of the two.

Surge was loud and full of abandon — like that friend who never said no to a dare, despite the number of hospital visits.

Surge was loud and full of abandon — like that friend who never said no to a dare, despite the number of hospital visits. It was also an affront to the transparent drinks movement of the time. Drinks for all ages, like Zima and Crystal Clear Pepsi, mimicked water in their clarity. Not Surge. When I made the mistake of pouring it into a glass one time, I was horrified to see just how bright and syrupy the stuff was. It was like drinking Ooze taken straight from an episode of Teenage Mutant Ninja Turtles.

Strangely enough, Surge had a sibling called Urge that launched in Scandinavia a year earlier. The Norwegian version of the drink came in a slightly tamer package (less aggressive in the neon department), but was wildly popular overseas.

After a fairly successful stretch, Surge called it quits in 2003. It came back in various forms, like a slushy and a limited online run, but the outspoken beverage had mostly faded. It’s unknown how many broken wrists and detention appointments the stuff actually inspired. (We’re not even going to get into the myth that Surge — and Mountain Dew — had the ability to lower one’s sperm count.)

Ska will never die. RT if you agree.

&mdash SURGE (@SURGE) May 31, 2019

Yet, in keeping with our resurrection of all things 󈨞s, Surge is back, a. You can find it at several Burger King locations and on Amazon — they even have a product locator to help you). It’s a lower-octane version of its former self, but the forcefully splattered aesthetic and invitation to go wild are still there. Just don’t pour it in a glass.

Guest Post: Apple Pie Sodas by Andrew Lepper

I regularly get emails about the book and questions from fellow soda makers and try to get answers to people as often as I can.
Along with this, I always welcome guest posts and today's post comes from Andrew Lepper.

An up-and-coming soda maker, Andrew has made syrups for his Sodastream and has moved on to bigger and better things. Andrew was kind enough to share his recipe for all to follow. I have not personally tried this recipe, but it looks like a pretty solid recipe to me for Apple Pie Flavored Soda, albeit a little on the sweeter side, but you never can tell when starting a new recipe using yeast. This deviates significantly from my Apple Pie Soda recipe, but there's more than one way to get the job done. If you have any questions for Andy, let me know and I will send them your way.

This is my first run at making my own homemade soda! I have dabbled in making syrups before simply for the soda stream, but I decided to take up the hobby of self-carbonating my own bottles using yeast. Here's the first recipe, summer-inspired.

After brainstorming ideas on what my first trial should be, I landed on Apple Pie. I have tried a couple different Apple Pie sodas before and they were delicious! Here I will post two slightly-different recipes and give my reviews:

First of all, I made my own apple cider using this recipe .

  • 2 cups pure cane sugar
  • 3.25 cups water (divided)
  • 2 cups apple cider
  • 1/8 tsp champagne yeast
  • 1 tsp vanilla extract

This soda turned out very well, yet very sweet! I forgot to add a teaspoon of lemon juice so when I drink it, I would usually add a couple drops to my cup, though this wasn't an issue for anyone else who tried it. The soda itself makes for an amazing ice cream float!

For the second recipe, I did not change much. Therefore, instead of typing up the recipe over again, I'll just list the differences:

  • 1 cup pure cane sugar
  • 3/4 cup brown sugar
  • 1/4 cup honey

Changing the ingredients didn't make too drastic of a change to the final product. The lemon made the drink slightly less sweet, however still pretty sweet. The change of sugar also added a nice hint of fuller, darker flavor.
These recipes are very similar. If you want to try it, just choose which one is easier and more appealing to you.

This section looks at options for killing nutsedge using gentler approaches that won’t harm you or surrounding vegetation if used correctly. You’ll get information on how to remove young nutgrass by hand, with mulch, and by hitting them with sugar.

Our low-impact weed killers control nutgrass, crabgrass, dandelions, turfgrass, bermudagrass, and many other invasive plants. And best of all, they won’t make your pets or children sick while they kill weeds.

Dig Up the Nutgrass

Old-fashioned methods usually stick around for a reason. When it comes to getting rid of weeds, nothing beats getting down and dirty and taking care of the issue with your own hands.

If you catch nutgrass as it first pops out of the ground, it’s possible to remove new plants by digging them up and throwing them away. Weeding is usually the best starting point when performing lawn care and is the best way to kill nutsedge to be sure that it won’t return.

Homemade Vaseline and Tinted Lip Balm

If you want a soothing, non-toxic balm to use on chapped hands and skin, make a batch of this homemade Vaseline. If you want a tinted balm for your lips, just add a small chunk of your favorite lipstick to the mixture.

To clean kitchen counters, appliances, and the inside of your refrigerator, all you need is baking soda. "It makes a great deodorizer and can be used to shine stainless steel sinks and appliances," says Carolyn Forte, director of the Good Housekeeping Institute Cleaning Lab. To deodorize surfaces, use the homemade cleaner with baking soda solution above or pour baking soda straight from the box and into your drain or garbage disposal to remove odors. To shine and remove spots from stainless steel, make a paste of baking soda and water. Apply it with a damp cloth and rub gently in the direction of the metal&rsquos grain. Rinse and buff dry.

  • 2 cups water
  • 1/2 cup white or cider vinegar
  • 1/4 cup rubbing alcohol 70% concentration
  • 1 to 2 drops of orange essential oil for smell (optional)

The next time you need to wash your windows and mirrors, combine these ingredients and pour them in a spray bottle to make a homemade cleaner with vinegar. Hint: Don't clean windows on a hot, sunny day, because the solution will dry too quickly and leave lots of streaks. For mirrors, spray the solution on a paper towel or soft cloth first before wiping.

Related Items

1 Homemade Weed Killer

Try this homemade weed killer as part of your spring lawn care. Ingredients:

To apply this natural weed killer:

  1. Combine ingredients in a spray bottle that lets you toggle the nozzle between a spray or a stream.
  2. If it’s a small area, shoot a stream if it’s an all-over weed situation, go for the spray.

“Be careful with it,” Reichert advises. “It doesn’t know the difference between a weed and a flower.” Especially when using the more potent Borax (a naturally occurring substance that doesn’t cause lingering harm to an ecosystem or absorb through skin), the solution can also kill the soil so that nothing else will grow around it. This method works best on a sunny day, as the natural acid will burn the plant and the salt will shrivel it up by sundown (the dish soap helps the solution stick to the weeds). For a quick curb appeal fix, this one is also lasting.

The World’s Oldest Leavened Bread Is Rising Again

With the majority of Americans under some variation of stay-at-home orders, many are searching for indoor hobbies to fill their time. Baking, a pastime with a tangible—and tasty—reward, is one such option. And as evidenced by Google Trends, homemade bread in particular has experienced a recent surge in popularity.

Most bread recipes require just a few common ingredients, but baking a toasty loaf from scratch is still a lengthy process. Waiting for yeast bread dough to rise can take hours of patience for those craving tangy sourdough, the process lasts even longer, as aspiring artisans must grow a starter, or collection of yeast and other microbes living and fermenting in a solution of flour and water.

“The fermentation that occurs after a few days gives the starter its sour smell,” explained Sharon Vail for NPR in 2006. “Then it’s ready to use, for years if treated with respect.”

Sourdough starters have accompanied people on an array of adventures. According to one legend, reported Kat Eschner for Smithsonian magazine in 2017, Christopher Columbus brought a starter with him to America but found the continent lacked the wheat and yeast necessary to complete the recipe. America’s actual sourdough culture started later, when miners reached San Francisco during the Gold Rush of the mid-1800s.

A sourdough bread starter (Andersbknudsen via Flickr under CC BY-2.0)

Prospectors brought bread starters on their gold-hunting treks, even sleeping near the concoctions at night to keep them warm when temperatures fell. But in the new microbial landscape, the starters changed, giving the bread more sour, tangy and chewy characteristics.

“Local bakers swore that no one could reproduce it outside a 50-mile radius of the city,” wrote Patricia Gadsby and Eric Weeks for Discover magazine in 2003. “When they gave dough to bakeries elsewhere, it inexplicably lost its ‘sour.’”

Decades ago, researchers identified the microbes that make San Francisco sourdough special: The yeast is Candida milleri, and the principal bacterium is Lactobacillus sanfranciscenis.

The loaf’s latest revival also started in California’s Bay Area. As Zoe Williams reported for the Guardian in 2019, meticulously supported sourdough starters became a common pastime in Silicon Valley, and the hobby quickly radiated outward. Further south, in Pasadena, physicist and Xbox inventor Seamus Blackley has been reviving some of humanity’s earliest sourdoughs.

Last April, Blackley baked loaves with strains of yeast he reported were more than 5,000 years old. After facing criticism over the yeast’s “questionable provenance,” in the words of Atlas Obscura’s Luke Fater, the inventor teamed up with University of Iowa biologist Richard Bowman and University of Queensland Egyptologist and archaeologist Serena Love to more accurately recreate ancient Egyptian sourdough. (Blackley has continued baking bread amid the COVID-19 pandemic, most recently following a recipe that came, in part, from hieroglyphs.)

To aid Blackley’s quest for ancient sourdough, Love developed non-invasive techniques that she used to extract dormant yeast spores from Egyptian artifacts kept at Boston’s Museum of Fine Arts and Harvard’s Peabody Museum of Archaeology and Ethnology. Blackley and Bowman grew the yeast in a starter supported by Emmer flour, a dense variety Egyptians likely used in the Old Kingdom, after modern nutrients kept killing yeast samples.

This crazy ancient dough fermented and rose beautifully. Here it is in the basket, just before being turned out to bake. The ancient Egyptians didn’t bake like this- you’ll see- but I need to get a feel for all this so I’m going conventional for now.

— Seamus Blackley (@SeamusBlackley) August 5, 2019

Blackley then fermented the yeast at 94 degrees Fahrenheit—“the average daytime temperature around the Nile, and it makes bangin’ bread,” he tells Atlas Obscura—and baked more than 70 practice loaves before moving on to traditional baking methods that Love deduced through archaeological research. He baked the final loaf in a cone-shaped clay bedja pot buried in a hole and surrounded by embers.

The timing of homemade bread’s social media-fueled resurgence is perhaps a touch ironic. Passover, the Jewish festival held to commemorate the Israelites’ emancipation from slavery in ancient Egypt, is set to begin this Wednesday. During the eight-day holiday, Jews are barred from eating leavened bread instead, many will dine on unleavened matzo bread.

Those not celebrating Passover—or hoping to bake exclusively with ancient spores—have plenty of options for getting started with sourdough. Freely available guides for sourdough starters begin with a mix of equal parts water and flour. Set out in a warm place, the solution will catch wild yeast that floats in the air. With a few days of care, the starter is ready for use.

“It’s not surprising that people are turning toward baking bread as a release,” writes Grace Z. Li for SF Weekly. “Baking bread is cheap, it’s time-consuming, it’s indoors, it’s useful, and it’s as healthy as its add-ons will be. It even feels like an absurd luxury. Baking bread—especially on a weekday—requires time and energy, and it engenders an idyllic and reassuring feeling of domestic control.”

Unlike Blackley, Li opted to bake banana bread, another recipe rooted in American history, though much younger than sourdough. Banana bread first emerged in the 1930s, after baking soda and powder became mass produced and the Great Depression pushed people to make use of everything, including overripe bananas. The sweet treat is now one of the most sought-after recipes on King Arthur Flour’s website—and its surge in popularity has actually outpaced sourdough’s in recent weeks.

Watch the video: Surge Soda at Burger King!!! 2019 Socal (May 2022).