The Amalfi Blue Cream Soda

Name: The Amalfi Blue Cream Soda
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 150 g fresh blueberries - Choose ripe, plump berries with a deep colour and plenty of natural sweetness.; 30 ml sugar-free blueberry syrup – Sugar-free vanilla syrup may be used for a softer, dessert-like finish.; 120 ml double cream – Chilled coconut cream makes a lovely dairy-free alternative.; 240 ml sparkling water, well chilled – Plain, lemon-, lime- or berry-flavoured sparkling water all work well.; Approximately 300 g ice; A few whole blueberries, for garnish; 1 sprig fresh mint, for garnish

Fresh blueberries, sparkling water and rich double cream come together in this elegant Italian-style cream soda. Fruity, velvety and refreshingly fizzy, it is an effortless summer drink that looks every bit as special as it tastes.

Recipe by Flora Ashbury · Updated August 2026

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◷Prep15 mins

♨Cook—

◷Total15 mins

Serves2

♨Energy150 kcal

A few details make all the difference

Strain the blueberry purée

Removing the seeds and skins gives the soda a much smoother, more polished finish

Fold in the cream gently

Whisking introduces air and can make the mixture foamy; slow folding keeps it rich and velvety.

Add the sparkling water last

Pouring it slowly just before serving preserves the fizz and prevents the glass from overflowing

Why this recipe works

The fresh blueberries provide natural fruitiness and colour, while the blueberry syrup strengthens their flavour without requiring a cooked syrup. Double cream softens the sharper berry notes and gives the drink its luxurious texture.

Sparkling water then cuts through that richness, keeping the finished soda refreshing rather than heavy. Plenty of ice chills everything quickly and also helps retain the attractive separation between the dark blueberry base, pale cream and bright bubbles.

Cook’s notes

Choose firm, ripe blueberries

with a deep colour and a good balance of sweetness and acidity.

Keep chilled

Keep the cream, sparkling water and serving glasses thoroughly chilled.

Blend only until the fruit is smooth.

Excessive blending may crush the seeds and introduce a slightly bitter note.

Prepare the strained blueberry purée up to three days ahead

and refrigerate it in an airtight container. Fold in the cream shortly before serving.

Build the perfect bowl

Ripe blueberries
Double cream
Sparkling water
Ice

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TABLE NUMBER SEVEN

The Amalfi Blue Cream Soda

Recipe by Flora Ashbury · August 2026

Prep15 minsCook—Total15 minsServes2Energy150 kcal

Ingredients

150 g fresh blueberries - Choose ripe, plump berries with a deep colour and plenty of natural sweetness.
30 ml sugar-free blueberry syrup – Sugar-free vanilla syrup may be used for a softer, dessert-like finish.
120 ml double cream – Chilled coconut cream makes a lovely dairy-free alternative.
240 ml sparkling water, well chilled – Plain, lemon-, lime- or berry-flavoured sparkling water all work well.
Approximately 300 g ice
A few whole blueberries, for garnish
1 sprig fresh mint, for garnish

Method

Rinse the fresh blueberries under cold water, then drain them well. Arrange the blueberry syrup, double cream, sparkling water and ice within easy reach.
Place the blueberries and 2 tablespoons of sugar-free blueberry syrup into a blender. Blend for around 30 seconds, or until smooth and richly coloured. Pour the mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to create a glossy, seed-free purée.
Add the double cream and fold it slowly into the blueberry purée with a spatula. Take care not to whisk; the mixture should remain smooth, dense and velvety.
Fill the serving glasses generously with ice, then divide the blueberry cream mixture between them. Slowly top each glass with chilled sparkling water, allowing the bubbles to rise through the deep violet base.
Finish with a few whole blueberries and a fresh sprig of mint. Serve immediately, while the soda is icy cold, softly marbled and still alive with fizz.

Cook’s notes

Choose firm, ripe blueberries: with a deep colour and a good balance of sweetness and acidity.

Keep chilled: Keep the cream, sparkling water and serving glasses thoroughly chilled.

Blend only until the fruit is smooth.: Excessive blending may crush the seeds and introduce a slightly bitter note.

Prepare the strained blueberry purée up to three days ahead: and refrigerate it in an airtight container. Fold in the cream shortly before serving.

Cooking mode

The Amalfi Blue Cream Soda

Rinse the fresh blueberries under cold water, then drain them well. Arrange the blueberry syrup, double cream, sparkling water and ice within easy reach.

Place the blueberries and 2 tablespoons of sugar-free blueberry syrup into a blender. Blend for around 30 seconds, or until smooth and richly coloured. Pour the mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to create a glossy, seed-free purée.

Add the double cream and fold it slowly into the blueberry purée with a spatula. Take care not to whisk; the mixture should remain smooth, dense and velvety.

Fill the serving glasses generously with ice, then divide the blueberry cream mixture between them. Slowly top each glass with chilled sparkling water, allowing the bubbles to rise through the deep violet base.

Finish with a few whole blueberries and a fresh sprig of mint. Serve immediately, while the soda is icy cold, softly marbled and still alive with fizz.

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