Fruit soda

Image by PublicDomainPictures from Pixabay

A friend of mine sent this really easy way to make fermented fruit sodas – and it’s a great way to use up mushy fruit before it goes bad, too:

Fruit Soda

1. Cut very ripe fruit in cubes2. Mash well (spoon, masher, or hand, okay to leave lumps)

3. Add a bit of water and pour it all in a jar
4. Add 3 tsp or 3 tbsp honey, any other sweetener
5. Seal the jar and shake it

6. Add more water to fill the jar leaving some headspace in the jar.

7. Shake 3x in the next 2 hours
8. You can also add pineapple, cinnamon, cloves, ginger etc (when added, these are called melomels)
9. Let it sit. For soda, to keep it low alcohol, high carb, let sit 6-12hrs, but you can go up to 48hrs.

10. When it reaches the right bubbliness or sourness (taste test!) filter the solids and save them. Store the liquid in the fridge.

11. The remaining fruit can be blended further or used directly as fruit butter.

If you want something more fermented, after that, it becomes beer/mead, then eventually vinegar.

You can also lactoferment the fruit by adding sea salt.

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