Those have been my two favorite sodas for decades. Coca-Cola cherry and Dr Pepper. Both I think I had the first time at the end of the 90’s when I went back to Poland on vacation to visit relatives. Now there are also those zero sugar variants.

    • AlbumEnglish
      3•4 months ago

      It’s true which is why the “zero” sugar stuff is becoming popular because really the “sugar” was the syrup base.

      I moved to diet/zero soda a decade ago and now drinking a regular pop tastes like liquid pixie sticks.

        • 10_0English
          2•4 months ago

          The picture shows the “zero” version of the drinks, the zero version uses sweeteners instead of syrup.

            • 10_0English
              3•4 months ago
              1. observe the fountain
              2. if you observe the name of a well-known brand and it says “zero” somewhere around the name.
              3. put cup under and hold down button
              4. let go of button
              1. go to your search engine of choice
              2. type or tap in “how diet soda is made”
              3. clkick or tap the “Wikipedia” link
              4. scroll down to the “sweeteners” section
              5. read section and surrounding sections

              Needless to say they have a processes similar to the regular drink when being made in the factory, and have the exact same transportation chain to get to a restaurant. You can also buy powdered sweeteners from the shop and add it to a carbonated drink, but mainly as a caster sugar alt.

                • AlbumEnglish
                  3•4 months ago

                  By definition:

                  a thick sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.

                  In cooking, syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses.

                  The “syrup” in pop historically refers to the liquid sugar component of it, where as in modern times it’s a bit more colloquial where with substitutes and whatnot it’s still “syrup” in industry parlance but isn’t strictly a syrup.

                  Aspartame, flavouring, food colouring, water, co2 - the flavoring, colouring and aspartame does not strictly constitute a “syrup” simply because it’s mixed together