Homemade soda and cordial are often interchangeable terms in many kitchens. Would you like to know a secret? If it’s called “cordial,” husbands sometimes think it’s a froo-froo drink and lose interest. If called “soda,” they might be more inclined to imbibe.
The process for making strawberry soda is basically the same as my blackberry, raspberry, or milkweed cordial (or other floral/fruity sodas).
I try to be detailed when sharing information with you, but sometimes details get in our way. Fruit or flowers, water, and sugar (or honey). That’s all you need. Know the quality of your ingredients and do not wash botanicals to best maximize the wild yeasts and microbes that are present. This is what kicks off the fermentation which makes this a probiotic rich drink. Add a little time and a daily stir, and the result is an effervescent elixir teaming with probiotics. Just like with milkweed or kombucha, the sugar is mostly digested by the good bacteria by the time we drink it, so the beverage is gentler on glucose levels.
You can use frozen fruit (let it thaw first). If you are using store bought frozen fruit, it has probably been washed so I cannot promise how well it will work, but it is worth experimenting with if that is all you have access to. It might not be as teaming with microbes and wild yeasts as freshly harvested fruits will be. Play around, and get a feel for what works for you. Every climate and location is different.
What is Lacto-Fermented Soda?
“Lacto” in lacto-fermentation does not refer to milk. It refers to lactic acid, which is produced by beneficial bacteria during the fermentation process. These naturally occurring bacteria, called lactobacillus, feed on the sugars in the fruit and convert them into lactic acid and a little carbon dioxide.
This process creates natural fizz without commercial yeast. It adds probiotics that support gut health, and it preserves the fruit sugars in a safe, acidic environment.
When you make fruity or floral soda this way, you are creating a living, sparkling beverage that is rich in beneficial microbes and completely different from store-bought sodas full of preservatives and not-great ingredients.
Notes:
- Experiment with using less and less sweetener while still activating the fermentation (this is what builds the fizz). At this point I have it cut by half compared to how I originally learned to make this, which had double the sugar. Everything is still fermenting perfectly. I aim to cut it even further. My goal is to achieve 1/4 cup sweetener per half gallon. Fingers crossed, I’m almost there! At the time of this writing, I use 1/2 cup honey.
- Flip-Top Glass Bottles – Not a must have, but very nice to have for best success. These are the bottles I have. We make all different fruity and floral flavors! {Affiliate link.}
Strawberry Soda {Lacto-Fermented}
Ingredients
Method
- Place berries and sugar in a half gallon jar.
- Fill jar with water, leaving 1” headspace so you have room for stirring.
- Stir to dissolve the sugar. It might not fully dissolve yet, but it will by day two or three. Cover the jar with a clean cloth secured with an elastic band. Place on the counter for 4-5 days. I like to place it on a baking sheet or tray, just in case it bubbles over (it usually does not).
- Give it a stir daily.
- By day 4-5 give it a taste. If it’s still quite sweet and fizz has not yet formed, let it ferment for another day or two.
- Once it is nice and bubbly and sweetness has diminished a bit, strain off solids and transfer to clean bottles for the second stage of fermentation. Air tight swing top bottles work great. Note: I’ve never needed to go past 6 days. Room temperature plays a big part. On warmer days it will ferment faster than cool days.
- Let the bottles sit at room temperature for another 2-3 days, until bubbles are to your liking. Be mindful of carbonation building when you open to check. I open and close VERY quickly, so gases can release a little at a time. It also does not hurt to do this outside just in case. Remember to open and close very quickly, a few times. It helps to control the effervescence.
- Once you are happy with where soda is at, place bottles in the refrigerator. You really do get a feel for “doneness” with a few reps under your belt. It will keep here for several months in the fridge. Enjoy the fizz!
11 Responses
So is it ok to use mason jars to store it in ? Looks so delicious! Just bought berries today. Perfect timing dear Heather!! Thank you.
You could use mason jars with a very tight fitting lid (the kind they come with), but I’ve had best success with swing top bottles.
Are the strawberries left whole?
I gently mash whatever fruit I am using.
Thanks 😊
Thank you very much for sharing this recipe!
Should the strawberries be sliced?
I gently mash whatever fruit I am using.
Ooo thank you for this! I have been intrigued by making my own sodas and this is timely 🙂
Hello , I experimented with pineapple it’s really nice ! Just one question : there is alcohol ? just asking because of the sugar fermentation … 🙂
I just made pineapple soda! I did it with the scraps of a homegrown pineapple from my sister. It’s been a favorite for sure. I’ve never tested for alcohol, but similar to any ferment such as kombucha, a bit of alcohol may be present.