Imported from Instagram

Fermented Strawberry Soda

Name: Fermented Strawberry Soda
Prep time: 15 min
Total time: 4 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cup Strawberries (Chopped, or use strawberry scraps); 5 cup Water; 0.5 cup Maple syrup; 1 Lemon juice (Juice of 1 lemon; optional); Ice (For serving; amount not specified)

Recipe by Olivia Robertson-Moe, NTP | Nutrient-Dense Nutrition @revolveprimalhealth · Instagram

Imported by Alessia on SeeMeCook

A naturally fizzy strawberry soda made without a starter, using fruit’s naturally occurring yeasts and bacteria to ferment maple-sweetened water. Chill thoroughly before opening and serve cold over ice.

8 servings4 minAmerican

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Ingredients

1.5 cup Strawberries (Chopped, or use strawberry scraps)
5 cup Water
0.5 cup Maple syrup
1 Lemon juice (Juice of 1 lemon; optional)
Ice (For serving; amount not specified)

Steps

1
Divide the chopped strawberries or strawberry scraps, water, maple syrup, and optional lemon juice between two 32-ounce glass mason jars, or use one large jar. Stir well until the maple syrup dissolves.
2
Cover the jars with clean breathable cloth, securing it with rubber bands. The cloth keeps dust out while allowing natural yeasts to enter.
3
Leave the jars at room temperature for 2–3 days, stirring once daily. Look for bubbles and a light, fruity fermentation smell.
4
When the mixture is bubbly and lightly tangy, strain out the strawberry solids. Transfer the liquid into clean flip-top bottles, leaving about 1–2 inches of headspace at the top.
5
Seal the bottles and leave them at room temperature for 1–3 days to build carbonation. Once a day, quickly open and reseal each bottle to release excess pressure.
6
When carbonated to your liking, transfer the bottles to the refrigerator. Let them chill for at least 4 hours or overnight before opening; cold soda retains carbonation better and is less likely to gush.
7
Open the bottles very slowly to release gas rather than popping them open. Serve the soda cold over ice.

Notes

No starter is needed. Burp the bottles daily during carbonation. The source recommends chilling for 4 hours or overnight before opening to reduce pressure and spills. Yields approximately 2 quarts before straining; serving count is estimated.