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Recipes with soda water

75 recipes

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Chocolate Punch

Creamy chocolate punch with melted semi-sweet chocolate, milk, vanilla ice cream, club soda, and whipped cream. A bubbly, kid-friendly party drink that serves 12.

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Grapefruit Soju Cocktails

Grapefruit soju cocktails mix fresh grapefruit juice with chilled soju and a splash of club soda. A tart, low-ABV Korean drink that scales up easily for a crowd.

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Tisana

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

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White Sangria Punch (Nonalcoholic)

Nonalcoholic white sangria punch with white grape juice, pink grapefruit juice, lime juice, and sparkling soda water. A fizzy alcohol-free party punch for baby showers, brunches, and family gatherings.

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Sparkling Fall Harvest Punch

A fizzy, non-alcoholic fall punch blending cranberry, apple, and orange juices with sparkling club soda. Garnished with orange slices and fresh cranberries. Low calorie and festive.

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Arthur Treacher Style Fish

Crispy beer-battered fish fillets inspired by Arthur Treacher's. Soaked in milk and lemon juice, dipped in a seasoned pancake batter, and deep-fried golden.

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Sangria Serrano

Big-batch Spanish sangria built on red Burgundy, light rum, vodka, Cointreau and a fruit haul of pineapple, apples, oranges and limes. Party punch for 24.

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Injera (Flat Bread)

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

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Saucy Swedish Meatballs

Swedish meatballs in a creamy dill and mushroom sour cream sauce, served over egg noodles with green beans. Club soda in the meat mixture keeps them light and tender.

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Popeye's Biscuits

Copycat Popeyes-style biscuits using Bisquick, sour cream, and club soda. Light, fluffy drop biscuits that bake up tall and tender in just 20 minutes.

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Injera

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.