add 48ml of syrup to your soda siphon. This can be measured using a scale. Tare the weight of the soda dispenser and add your Soda stream Mountain Dew concentrate to your water. – Add more syrup for more flavour, Less for Less flavour strength.

The soda acts like baking soda, which is an important ingredient to use when making an eggless cake. If you have ever made one of those, then you know how moist they come out, which surprises people who expect the egg to add some moisture. It really doesn’t, though, and the soda has quite an impact on an otherwise typical cake recipe. It’s simple enough that we recommend you try it if you want to make something new but don’t want to stretch your skills as a cook. These are just a few great uses for Mountain dew, so once you have made your own, you can create a bunch of different recipes. Sparkle Tip: Did you know that all our Sparkling Water Makers except for the One Touch™ and Power™ can be used on the Sabbath? Mountain Dew is a carbonated soft drink produced and owned by PepsiCo. The original formula was invented in 1940, and the Mountain Dew brand has been marketed since 1948. It competes with Coca-Cola’s Sprite, Dr Pepper’s Mellow Yellow, and Fanta Orange in the cola segment of the United States market. Although many of our flavours do not contain ingredients with gluten, we cannot certify that each flavour is gluten free.

Let me preface this by saying I'm not a Mountain Dew drinker. Really the only time that I can think of that I actually drank Mt. Dew and said "Wow, this is good!" Was after being in Italy for a year and a half drinking the bitterness they pass off as soft drinks. If this recipe is no sweet enough, you can always add more sugar to suit your liking. It also won’t turn out as green as the one that’s sold in stores. You can always add in some green food colouring, but it will change the taste and texture of your beverage. As you can see in the cake recipe, Mountain Dew substitutes nicely for milk with the right kind of cake. It gives you a different texture than what you might be used to in your cake, but it’s a lovely one you’ll probably want to make again and again.

Classic flavours are sweetened with sugar, sucralose, acesulfame potassium and/or stevia leaf extract. What should I do if I have an allergy and I want to confirm a certain ingredient is not in your flavour?You can make this recipe as green as you want. Be careful about how much green food colouring you use, as it can look way too dark if you overdo it. Start off slow and add a little at a time. You can serve the cake when the glaze has set, and the cake will keep in the fridge for up to three days. Many of our flavour options are vegan-friendly, which means that to the best of our knowledge, the ingredients do not originate from animals.