– ¾ cup soda water

Soda water, also known as carbonated water, sparkling water, or club soda, is water infused with carbon dioxide (CO₂) gas under pressure, creating a naturally effervescent beverage. The carbonation process, which became commercially viable in the late 18th century, involves dissolving CO₂ into chilled water at high pressure, producing the characteristic bubbles and slightly acidic pH (typically 3.5–4.0). Soda water contains no added sugars, flavorings, or minerals beyond those naturally occurring or deliberately added in some commercial preparations, distinguishing it from sweetened sodas and mineral waters, which may contain dissolved minerals from natural springs.

Soda water serves multiple roles in the kitchen, from beverage component to culinary ingredient. It is commonly mixed with spirits and citrus to create cocktails such as gin and tonic or whiskey highballs, and paired with fresh juices for refreshing mocktails. In cooking, soda water is used as a leavening agent in batters for tempura, pakora, and pancakes, where the CO₂ bubbles create a light, crispy texture. It also appears in desserts, particularly in sorbets and granitas, where carbonation adds a subtle fizz. The slight acidity and neutral flavor profile make it useful for deglazing pans and preparing acidic marinades when lemon or vinegar would be too strong.