Rob and I bought two linen baskets off Etsy a few years ago, and within weeks of receiving them in the mail I knew they were destined to become timeless pieces that would be used repeatedly for home entertaining. It’s no secret that we love nothing more than a good gathering, and anyone who’s ever eaten here has surely seen the light beige foldable containers in use. They hold everything from homemade crackers to slices of baguette, and are my go-to serving vessel for anything bready.
I have several other tools that I consider essential to my party-planning arsenal and in the coming months I’ll be dedicating a small amount of space - in a series called Party Pieces - to sharing a few of my favourites. Some of the items can be found in retail stores, others are little more specialized, and there are also those that are homemade.
First up is a newer product that I recently acquired, but it’s one that I can see will get a lot of leverage in the coming months with celebrations for Easter, Ben’s birthday, and Mother’s Day on the calendar. The Soda Stream Genesis Soda Maker might seem like a gateway to producing sugar-laden pop, and I’m sure for some it is, but I use mine to make sparkling water, which can be infused with a variety of homemade flavoured syrups.
If you remember, I have a few quirky food habits that include, among other things, a bottle-a-day Perrier routine, and in addition to consuming my daily quota I also use sparkling water as a base for a variety of drinks when friends stop by. I mix it with pomegranate juice and gin for a refreshing winter cocktail, I serve it with vanilla and raspberry flavoured syrups for festive Canada Day beverages, and I always offer it alongside a pitcher of ordinary tap water when people are over for dinner. I attribute my love for fizzy liquids to my time living in France, and now sparkling water is a must-have ingredient in my kitchen.
However, what I don’t like about my peculiarity is the volume of bottles that collect in my recycling bin each week, and although I choose not to think about it, the cost of keeping my pantry well supplied is anything but inexpensive. Which brings us back to why I own a Soda Stream (available here). Ordinary filtered tap water is quickly transformed into a bubbly beverage and the BPA-free bottles are stored neatly in my fridge for consumption. The fact that the machine takes up next to no space on my already cluttered countertops is just an added bonus.
To create a self-serve soda bar, I like to transfer the fizzy water to prettier serving bottles and line them up alongside glasses, a bowl of ice, flavoured syrups, and stripey straws. When we run out it takes me less than three minutes to make refills, and the kids adore making wacky flavour combination with the syrups I provide. No one has more fun than they do when it comes to creating “gassy” water, and Jackson is quick to offer anyone who comes through the door a glass of “homemade” water.
Vanilla Bean Syrup
If you don’t have a vanilla bean, feel free to use ¾ teaspoon vanilla powder in its place.
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean
1. Combine the sugar and water in a small saucepan.
2. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot. Add the pod and heat the mixture over medium-high, stirring often, until the sugar has dissolved.
3. Reduce the heat to low and allow to simmer 10 minutes or until thick and syrupy. Discard the vanilla bean pot and allow the mixture to cool completely.
4. Store in a lidded container in the refrigerator for up to two weeks.
Pink Grapefruit and Thyme Syrup
If you don’t have fresh thyme, or aren’t partial to the flavour, feel free replace it with basil or mint.
- Peel of 1 pink grapefruit, cut into slices
- 1/2 cup water
- ½ cup fresh squeezed pink grapefruit juice (about 1 grapefruit)
- 1 cup granulated sugar
- 2 sprigs of thyme
1. Wash the grapefruit and remove the peel with a paring knife, taking care not to cut off any pith. Cut the peel into 1” wide slices and set aside.
2. Combine the sugar, juice, and water in a small saucepan. Heat the mixture over medium-high, stirring often, until the sugar has dissolved.
3. Add the zest and thyme. Reduce the heat to low and allow to simmer 10 minutes or until thick and syrupy.
4. Discard the herb and pink grapefruit peel and allow the mixture to cool completely.
5. Store in a lidded container in the refrigerator for up to two weeks.
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Canadian Tire generously sponsored this post, but the opinions, recipes and images are my own. For more information, visit the Canadian Tire Destination Home Guide.
