Natural form

A tall glass of sparkling water shows active carbonation bubbles rising through clear liquid.

Shows the defining physical characteristic of sparkling water — visible effervescence — so readers can identify it by sight.

Beverages

Sparkling Water

Refreshing fizzy water for sipping and mixing

Clean and effervescent, sparkling water refreshes on its own with a citrus wedge and lightens any drink it joins. Keep it sealed to hold the bubbles and chill before serving.

Sparkling water is water made effervescent — either naturally carbonated mineral water or plain water injected with carbon dioxide (seltzer). Clean, crisp, and (when unflavored) neutral, it ranges from gently fizzy to aggressively bubbly, and natural mineral versions carry a faint minerality. Its culinary magic is entirely in the bubbles: cold sparkling water makes the lightest, crispest tempura and fritter batters, fluffs pancakes and waffles, lightens doughs, and aerates scrambled eggs — all without adding flavor. It's also the base for spritzers, sodas, and refreshing non-alcoholic drinks.

Measured in: ml
Storage: Room Temperature

Find it in

Beverages

Types & varieties

Natural mineral (sparkling)

Naturally carbonated, faint minerality

Seltzer

Plain water + CO2 — neutral

Flavored

Lightly fruit-scented — drinks, not batter

How to use in cooking

Cold, freshly opened sparkling water is the secret to airy tempura, fritter, and fish-and-chip batters — the bubbles expand in the hot oil for a light, lacy crust. Use it in pancake, waffle, and crêpe batters for fluffiness, whisk it into scrambled eggs to aerate them, and add it to certain doughs and even to lighten gnocchi or pakora. It contributes no flavor, only lift, so the dish's own seasoning shines. Keep it ice-cold and fresh for maximum effect.

How to choose

For cooking, any plain, strongly carbonated sparkling water or seltzer works — freshness of the fizz matters most. Flavored sparkling waters can subtly scent a drink but aren't ideal for batter. Natural mineral waters add a whisper of minerality; club soda adds a salty edge; plain seltzer is the most neutral.

Common uses

Make airy tempura or fish batterFluff pancakes, waffles, and crêpesLighten scrambled eggsAerate pakora or fritter batterLoosen gnocchi or dumpling doughMix spritzers and homemade sodasThin a batter without diluting flavor