Celeriac Soda Batch

Yield

Yield

4260 ml

Prep ingredients

• 2000 g Celeriac
• 2000 ml Water
• 150 g Sugar
• 50 ml Malic Acid Solution
• 30 ml Fino Sherry
• 30 ml Italian Bitter

Instructions

Peel and dice 2kg of celeriac into 2cm cubes. Roast for 45 minutes at 180°C with neutral oil. Transfer to a pan, cover with 2L water, and simmer for 25 minutes at 85–90°C. Pulse-blend lightly and strain through cheesecloth. Freeze for 24 hours, then thaw through cloth to clarify — discard the first 500ml (highest colour pigment). Combine 1L clarified celeriac water with 150g sugar, 50ml malic acid solution, 30ml fino sherry, and 30ml Italian bitter. Stir to dissolve and carbonate.