Name: Ramune (ラムネ)
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup water, for syrup; 1 cup granulated sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated lime zest; 3 tablespoons fresh lemon juice, strained; 2 tablespoons fresh lime juice, strained; 1/2 teaspoon citric acid; Pinch of sea salt; 4 cups very cold plain sparkling water; Ice, for serving if using glasses

Question 1

How do you make ramune at home?

Accepted Answer

Make homemade ramune by dissolving 1 cup granulated sugar in 1 cup water, steeping lemon zest and lime zest for 10 minutes, then adding strained citrus juice, citric acid, and sea salt. Chill the syrup hard, then mix 3 tablespoons syrup with 1 cup very cold sparkling water.

Question 2

Can I make ramune without a Codd-neck marble bottle?

Accepted Answer

Yes, you can make ramune in a tall chilled glass instead of a Codd-neck marble bottle. Use 3 tablespoons cold lemon-lime syrup and 1 cup very cold sparkling water per serving. The flavor works in a glass, but the marble bottle gives ramune its traditional ritual.

Question 3

Why does this ramune recipe use citric acid?

Accepted Answer

Citric acid gives homemade ramune the clean, quick tartness of bottled Japanese ramune. Fresh lemon juice and lime juice add citrus flavor, but 1/2 teaspoon citric acid creates the sharper soda-shop edge. Without citric acid, the drink tastes closer to ordinary lemonade.

Question 4

How do I keep homemade ramune fizzy?

Accepted Answer

Keep homemade ramune fizzy by chilling the syrup, sparkling water, bottles, and glasses before mixing. Cold liquid holds carbonation better. Pour the sparkling water slowly down the side, stir only once, and serve immediately because mixed ramune tastes best for just a few minutes.

Question 5

How long can I store ramune syrup?

Accepted Answer

Store homemade ramune citrus syrup covered in the refrigerator for up to one week. Keep the syrup separate from sparkling water until serving. Once ramune syrup is mixed with sparkling water, the carbonation fades quickly, so combine each serving at the last moment.

Question 6

How do I keep homemade ramune clear instead of cloudy?

Accepted Answer

Keep homemade ramune clear by straining the lemon juice, lime juice, and steeped citrus zest through a fine-mesh strainer. Do not add citrus pulp. Steeping lemon zest and lime zest in hot syrup gives fragrance without clouding the finished drink.

Culinary Explorer

Ramune (ラムネ)

Ingredients

water

granulated sugar

lemon zest

Where cooking meets culture.

Ingredient	Quantity
waterfor syrup	1 cup
granulated sugar	1 cup
lemon zestfinely grated	1 teaspoon