Classic Italian sodas were a coffeehouse staple for me as a California teenager and I still find them to be a wonderful way to cool off in the worst heat of summer (or anytime, really). These homemade Italian sodas take things a step further by replacing artificial syrups with vibrant natural ones made from ripe summer fruit. They’re just right swirled with fizzy seltzer.

Here, I’ve made peach and blueberry syrups. The blueberry ratios will hold for any summer berries, so feel free to experiment with flavors and ingredients. Cream or half and half is optional, but it lends the sodas a lovely richness, as well as eye-catching clouds that contrast beautifully with the syrups’ deep hues.

With your homemade syrup made (and chilled) and the right syrup to soda ratio, you’ll have everything you need for months of cooling refreshment.

 
Makes: 2 cups

• 3 cups blueberries (16 ounces), rinsed
• 1 cup sugar
• 1 cup water

In a non-reactive, 2-quart saucepan, combine berries, sugar, and water. Bring mixture to a boil, then turn heat down to a lively simmer. Use a potato masher to mash berries. Stirring often, cook blueberry syrup 25 minutes, or until mixture has reduced by about half and thickened considerably.

Push mixture through a fine-mesh sieve to strain, discarding any solids. Funnel into a jar with a tight-fitting lid and chill overnight.

Mixture will keep sealed in the fridge for 1 month.

Makes: 2 cups

• 3 cups sliced, peeled peaches (22 ounces)
• 1 cup sugar
• 1 cup water

In a non-reactive, 2-quart saucepan, combine peaches, sugar, and water. Bring mixture to a boil, then turn heat down to a lively simmer. Stirring often, cook peach syrup 25 minutes, or until mixture has reduced by about half and thickened considerably.

Push mixture through a fine mesh sieve to strain, discarding any solids. Funnel into a jar with a tight fitting lid and chill overnight.

Mixture will keep sealed in the fridge for 1 month.

Makes: 1 serving

• 2 ounces (1/4 cup) fruit syrup
• 4 ounces seltzer
• 2 ounces cream or half and half

Fill a tall glass with ice cubes. Drizzle syrup over the ice.

Pour in seltzer, and then cream or half and half. Serve immediately with a straw and a long dessert spoon for stirring.