Sweet & Salty Fresh Lime Soda

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.

Use the same weight; crush if needed. No change in the dish.

Use the same weight but chilled; there is no ice crunch and it dilutes the dish faster.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.