12 Delicious Recipes To Make With Soda



If you’re a fan of carbonated soft drinks, chances are you will find any kind of way to incorporate it in your everyday life. There are many unique, delicious meals and dessert you can make with carbonated soft drinks. These dishes will be great to make as the weather starts to get warmer and barbecues begin to be lighted. So fire up those grills and get your ice cream out as we give you some delicious recipes that incorporate soda.

7-Up Bundt Cake

While this may look like an ordinary pound cake, the taste will blow you away. 7-Up Cakes are a classic dessert to make for family gatherings.

Ingredients: 3/4 lb. butter, 3 cups white sugar, 5 eggs, 3 cups all purpose flour, 2 tablespoons lemon extract, 3/4 cup 7-Up soda.

Glaze: 2/3 cup powdered sugar, 1 tablespoon lemon juice.

Directions: Pre-heat the oven to 325°F. In a large bowl, cream butter and sugar for 20 minutes. Add eggs one at a time, beating after each one. Add flour and lemon extract. Fold in 7-Up. Pour into a greased 12-cup Bundt cake pan. Bake at 325°F for 1 hour and 20 minutes or until a toothpick comes out clean. Remove from oven and allow cake to cool.

Glaze: In a bowl mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.

Coke Float Push Pops

When you think of push pops, that old school Popsicle may come to mind. This Coca Cola inspired push pop recipe is like a personal float that fits in the palm of your hands.

Ingredients: 2 cups Coca-Cola, 1 cup unsweetened cocoa powder, 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, 1.25 cups granulated sugar, 1/2 cup firmly-packed dark brown sugar, 2 cups all-purpose flour, 1.25 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, whipped cream, maraschino cherries with stems.

Directions: Preheat the oven to 325°F. Spray the inside of two 9×13-inch baking dishes or a 24-mini-baking-cup pan with nonstick cooking spray. In a small saucepan, heat the Coca-Cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool to room temperature. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until beaten, and then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

If using cupcake tins, pour the batter into the tins until they are each about 2/3 full, and bake for about 10-12 minutes, until a toothpick inserted into the cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely.

If using the 9×13-inch baking dishes, pour 3 cups of batter into each dish and gently shake so that the batter is even. Cook for 15-20 minutes, or until a toothpick inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

Once the cake has cooled, use an empty push-up pop as a cookie cutter to punch out 24 cake circles. Set them aside on a piece of waxed paper for assembly.

To assemble the push-up pops, gently press a mini-cupcake or a cake circle into the bottom of a push-up pop. Then add in a swirl of whipped cream and a de-stemmed maraschino cherry. Then add another layer of cake, whipped cream, and then top with a maraschino cherry. Serve immediately or refrigerate.

Root Beer BBQ Ribs

Nothing says summer like some barbecue ribs. Have you ever thought about cooking ribs with your favorite root beer? This finger-licking recipe will definitely make you want seconds.

Ingredients: 2 racks baby back ribs, one two-liter bottle of beer, 2 tablespoons plus 1/2 teaspoon kosher salt divided, 1 tablespoon olive oil, 3 garlic cloves, minced, 1/2 small white onion, finely chopped, 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon light brown sugar, 1.5 teaspoons chopped fresh thyme, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper

Directions: Place ribs in large baking dish. Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or overnight, turning once if possible.

Pre-heat oven to 350°F. Remove ribs from root beer and pat dry with paper towel. Discard root beer in pan; wipe pan dry. Place ribs back into pan. Add 1-cup water; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.

Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add remaining ingredients (including reserved 1 cup root beer and 1/2 teaspoon salt); heat to the boil. Reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.

Just before ribs hit the 2-hour mark in the oven, pre-heat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce.

Vanilla Bean Root Beer Float

You can’t have a list of recipes using carbonated soft drinks without this classic. Root Beer Floats are very simple and easy to make and will probably remind you of your childhood.

Ingredients: two cold 12-ounce cans root beer, 2 cups Vanilla Bean Dreyer’s Slow Churned Ice Cream, Chocolate sprinkles, for garnish.

Directions: Divide 1 can root beer between two large serving glasses. Drop 1-cup ice cream in each glass before topping off with remaining can of root beer. Serve immediately, garnished with chocolate sprinkles.

Sprite Berry Cobbler

Pretty sure you’ve heard of peach, apple, cherry or blueberry cobbler, but have you ever heard of Sprite cobbler? It may sound a bit absurd, however, you can’t deny a slice of cobbler.

Ingredients: 1 box yellow cake mix, 24 oz. frozen fruit of your choice, 18 oz. Sprite, 7-Up or Sierra Mist.

Directions: Preheat oven to 350°F. Spray or grease 9×13 baking dish. Pour fruit on the bottom of baking dish. Spread out evenly. Pour dry cake mix on top of fruit. Do not mix! Pour soda on top of dry cake mix. Bake for 50-60 minutes or until nicely browned. Let it cool for about 15 minutes before serving. Top with your favorite ice cream.

Cherry Coke Jalapeño Meatballs

Meatballs are a great appetizer and are very easy to cook. Cherry Coke Jalapeño Meatballs provide a sweet, tangy and spicy taste.

Ingredients: Meatballs: 1 pound ground beef, 1 large egg, and 1/2-cup breadcrumbs.

Seasoning: 1.5 tsp. salt, 1.5 tsp. sweet paprika powder, 1/2 tsp. onion powder, 1 tsp. black pepper, 1/2 tsp. ground nutmeg, 1 tsp. brown sugar, 1/4 tsp. garlic powder, 1 tsp. dried parsley, pinch of cayenne.

Glaze: 1/2 cup brown sugar, 1/2 cup cherry coke and 3 jalapeños

Directions: Preheat your oven to 400°F. Mix all the spices together. Add 2 tbsp. of spices, egg and breadcrumbs to the meat. Mix together. Make medium-sized meatballs using an ice cream scoop. Place on a baking sheet. Bake for 15 minutes. After 15 minutes, flip meatballs over and bake for another 10 minutes.

Glaze: In a skillet or saucepan mix brown sugar and jalapenos together. Add 1/2 cup of cheery coke. Bring to a boil. Let glaze sizzle for 7 to 10 minutes over medium heat. Brush glaze over meatballs and place them in the oven for another 10 minutes.

Cola Burgers

Homemade burgers are great whether you cook them on top of the stove or outside on a grill. Of course, burgers pair well with an ice-cold soda, but what about cooking your burgers with soda?

Ingredients: 1 egg, 1/2 cup Coca-Cola, divided, 1/2 cup crushed saltine crackers, 6 tblsp. French salad dressing, divided, 2 tblsp. grated Parmesan cheese, 1.5 pounds ground beef.

Directions: Preheat a grill until it reaches about 400°F. In a bowl, mix together the egg, 1/4 cup of Coca-Cola, saltines, 2 tablespoons of French dressing, and Parmesan cheese. Mix in the ground beef. Form into 6 patties. Pour the remaining Coca-Cola and dressing into a small bowl, and mix well. Grill burgers, brushing with the Coca-Cola during grilling. Grill for about 6 minutes on each side, or until they are cooked to your preference.

Sherbet Ginger Ale Punch

Nothing can quench your thirst more than a delicious cold drink. Sherbet punch combines two amazing things: soda and your choice of sherbet.

Ingredients: 2 quarts of sherbet, 2 liters ginger ale, 1 (46-ounce) can pineapple juice, Lemon slices, Lime slices, Maraschino cherries.

Directions: In a punch bowl, add 2 quarts of sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Coca-Cola Soft Serve Ice Cream

Ice cream comes in a variety of different flavors. One flavor of ice cream you may not have heard of is a Coca-Cola Soft Serve Ice Cream. It will taste great on top of desserts, with nuts, or eaten by itself.

Ingredients: 3 cups Coca-Cola Classic, 1 envelope unflavored gelatin, 2 tablespoons cold water, 1 tablespoon corn starch, 1 cup whole milk, 1 cup heavy cream, 1 cup evaporated milk, 2/3 cup granulated sugar, 2 tablespoons corn syrup.

Directions: Pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool. In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth. Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the cornstarch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.

Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.

Ginger Lemonade

There is regular Lemonade, Strawberry Lemonade and even half tea half lemonade. Now you should consider trying Ginger Lemonade. It’s basically lemonade with a hint of ginger ale.

Ingredients: 32 oz. prepared lemonade, one 2-liter bottle Canada Dry Ginger Ale, 1 fresh lemon, sliced into rings, and ice.

Directions: In a large pitcher, add lemonade, lemon ring slices, and ice. Top off with the Ginger Ale and serve immediately. Enjoy!

Root Beer Float Pops

Another delicious root beer float recipe you should consider trying. This time it’s root beer float ice cream pops.

Ingredients: 1.5 cups cold, flat root beer, 2 cups vanilla ice cream.

Directions: Place chunks of ice cream in each Popsicle mold, working quickly before it melts. Slowly pour the root beer into a corner of each mold, filling to the top. Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours. To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Root Beer Brownies

Brownies with a peanut butter frosting and a mixture of root beer is a no fail treat. This recipe is begging for you to fix it. How can you say no to brownies?

Ingredients: 1 bottle (12 oz.) hard or regular root beer, 12 oz. semisweet chocolate chips, 1.5 cups unsalted butter, room temperature and divided, 3/4 cups granulated sugar, 3 eggs, room temperature, 1 tsp. vanilla extract, 3/4 cups all-purpose flour, 1 tsp. salt, 1 cup creamy peanut butter, 1 cup powdered sugar.

Directions: Preheat the oven to 350°F. Line an 8×8 or 9×9-inch baking dish with foil or parchment paper, leaving an overhang on each side. Set aside. In a medium saucepan over medium-high heat, add root beer and bring to a boil. Stir frequently until reduced by half. Remove 1/4 cup and set aside to cool. Continue cooking the rest until syrupy, then remove from stovetop and allow cooling. Place a medium heat-safe mixing bowl over a saucepan of simmering water. Add chocolate and 1/2 cup of butter to the bowl. Stir until melted and smooth. Remove from heat.

In a large mixing bowl, whisk together sugar, eggs, and vanilla. Slowly whisk in the chocolate mixture until thoroughly combined. Stir in the reserved 1/4-cup of the reduced root beer. Gently fold in flour and salt until just combined. Pour into prepared baking dish and bake for 45-60 minutes until a toothpick comes out with a few crumbs. Remove from oven and place on a wire rack to cool completely before removing from pan, using the overhang to lift.

When the brownies are cool, prepare the frosting. In a medium bowl add remaining 4 Tblsp. of butter, peanut butter, and powdered sugar. Mix together on low speed until blended. Add more powdered sugar or a tablespoon of milk if needed to reach desired consistency. Generously spread across the top of the brownies, drizzle with root beer syrup, slice and serve.