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Drinks & liquids · Waters & mixers

Sparkling water

Carbonated water, plain or mineral; used for long drinks and to lighten batters such as tempura.

Also called: soda water, club soda, seltzer, maden suyu

14 recipes with it

What it is

Water with dissolved carbon dioxide, giving bubbles. Soda water and club soda are artificially carbonated and may have added minerals; naturally sparkling mineral waters come from springs. Tonic water is different: it is sweetened and flavoured with bitter quinine.

How it’s used

  • Lightening tempura and fritter batters
  • Mixing long drinks, spritzers and lemonades
  • Topping up lime sodas and mocktails
  • Making fluffier pancakes and omelettes

Characteristics

Taste
Neutral to slightly mineral or salty, with a sharp fizz.
Texture
Fizzy.
When cooked
Bubbles escape quickly when warmed or stirred; use it ice-cold and add to batters at the last moment.
Sold as
liquid
Cooking uses
Usually eaten raw

Storage

Pantry-stable. Store unopened bottles anywhere cool; refrigerate after opening and close tightly to keep the fizz.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
0 kcal
Protein
0 g
Carbohydrate
0 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Beverages, carbonated, club soda.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Beer — In fish and tempura batters; adds malty flavour and alcohol.
  • Water — Ice-cold still water; batter is a little less crisp.

Related ingredients

Recipes with sparkling water

See all 14

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