15 Sonic Drinks Recipes to Make at Home

In a small saucepan over medium heat, combine 200 g (1 cup) sugar and 240 ml (1 cup) water. Stir often and bring to a gentle simmer for about 2 minutes, until the sugar fully dissolves, then ladle 60 ml (1/4 cup) of this clear syrup into a small jar and set aside for the ocean water. Stir the reserved maraschino cherry juice into the syrup remaining in the pan and simmer for another 2 minutes, until it turns a deep pink-red.

Remove the pan from the heat and pour the cherry syrup into a heatproof jar alongside the reserved plain syrup. Let both cool at room temperature for 15-20 minutes, then refrigerate for another 10 minutes; warm syrup will melt your ice and water down the finished drinks.

Halve and juice 4-5 fresh limes to yield about 120 ml (1/2 cup) juice, picking out any seeds. Reserve 2 extra lime wedges or wheels for garnish before you start assembling glasses.

Fill a 400-450 ml (14-16 oz) glass to the top with crushed or nugget ice. Packing it fully now, rather than topping up later, keeps the ratio of syrup to soda accurate once everything is poured.

Pour 30 ml (2 tbsp) of the cooled cherry syrup over the ice, followed by 15 ml (1 tbsp) fresh lime juice. Both should sink toward the bottom of the glass, ready to be lifted through the drink once the soda goes in.

Slowly pour chilled lemon-lime soda down the inside of the glass, filling to about 1 cm (1/2 inch) from the rim. Pouring gently down the side keeps the fizz from foaming straight over the top.

Stir once with a long spoon or straw, just enough to swirl the pink syrup through the soda without knocking out the carbonation. Garnish with a lime wheel and a maraschino cherry, then serve immediately.

In a small jar, stir together the 60 ml (1/4 cup) of plain sugar syrup you set aside in Step 1 (before the cherry juice was added), 5 ml (1 tsp) coconut extract and 4 drops of blue food colouring. Whisk until the colour is even and no streaks remain.

Fill another 400-450 ml (14-16 oz) glass fully with crushed or nugget ice, the same way you did for the limeade. A full glass of ice is what gives ocean water its signature slushy-cold texture as it sits.

Pour 30 ml (2 tbsp) of the blue coconut syrup over the ice, letting it pool at the base of the glass. Adjust to 45 ml (3 tbsp) if you prefer a stronger coconut flavour.

Fill the glass with chilled lemon-lime soda, stopping about 1 cm (1/2 inch) from the rim, then stir gently to turn the drink an even turquoise-blue. Drop in a maraschino cherry, which sinks and adds a small pop of colour and sweetness at the bottom.

Add 500 g (about 4 cups) crushed ice, 45 ml (3 tbsp) of the remaining cherry syrup and 30 ml (2 tbsp) lime juice to a high-powered blender. This ratio of ice to liquid is what gives the slush body without turning it watery.

Blend on high for 30-45 seconds, stopping once to scrape down the sides, until the mixture looks like fine, even snow with no large ice chunks. It should hold a soft peak on a spoon rather than pour like a liquid.

If the slush looks grainy or too thick to scoop, pulse in a 30 ml (2 tbsp) splash of lemon-lime soda to loosen it. If it looks slushy rather than fine, add another handful of ice and blend for 10 more seconds.

Spoon or pour the slush into a chilled glass right away, since it will start to separate and melt within 10-15 minutes at room temperature. Top with a maraschino cherry and a short straw wide enough for the ice, and serve immediately.