Skip the can! Making homemade raspberry soda is easy and delicious. Get the kids in the kitchen to help with this fermentation project.
You have to admit, soda is a fun treat. Kids and adults love the bubbles. Adults can add a little zing to their glass as well with spirits if desired. We also love Garden Mint Soda!
Not a fan of the bubbles? Honey-Sweetened Lemonade fits the bill. And when the evenings cool off, I love to make Apple Cider.
Key Ingredients
Raspberries - Fresh or frozen are great. We are smashing them up so make sure they are perfectly ripe.
Water - It's super important to use filtered water when making ferments.
Ginger Bug - This is the bacteria that gets things going!
Sugar - A treat is a treat!
How to Make Raspberry Pop
***See recipe card below for precise measurements and instructions.***
Step 1: Smash raspberries with a potato masher or fork.
Step 2: Steep in hot water for 15 minutes.
Step 3: Strain and discard seeds.
Step 4: You now have "raspberry tea"!
Step 5: Stir in sugar and ginger bug.
Step 6: Bottle and let ferment.
FAQs
It's not required! We love to keep one going on the counter just about all the time. However, brewer's or bread yeast will both work and create bubbles. It all depends what you have on hand. Especially if you aren't sure you will enjoy homemade probiotic sodas, you can start with the yeast you have on hand rather than creating a ginger bug.
Fresh fruit is always amazing in-season, but it's ok if it's not berry season by you! Frozen works really well, and honestly I think it smashes up easier. It's always frozen at the peak of ripeness, so there's nothing wrong with using it. Just thaw it first and smash it up.
Photos by Dante from Shire by the Sea
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Homemade Raspberry Soda
Ingredients
- 1 ½ cups fresh or frozen raspberries
- 6 cups filtered water
- 1 cup organic cane sugar
- ½ cup active ginger bug OR 1 teaspoon of yeast, either brewing or bread
Instructions
- Thaw berries if frozen. Mash raspberries in a small bowl well.
- Bring water to a boil then take off the burner and add raspberry mash. Steep for at least 15 minutes.
- Strain seeds out and discard into compost.
- Stir in sugar while the tea is still warm and dissolve it.
- Add ginger bug or yeast at this point and stir well.
- Pour raspberry tea into a fermentation vessel (large jug, small carboy etc.).
- Cover with a towel or loose fitting lid and place in a safe place to ferment. After several hours or days, look for bubbles several times a day. When it is starting to fizz, it is time to bottle.
- With your pristinely clean bottles, take your funnel and place it in the bottle. You might want to have a tea towel underneath to catch any overflow. Carefully pour your raspberry pop into the bottle stopping short at an inch or two below the top. Cap it off and repeat for the remainder of your bottle(s). If you wish you can also keep it in a small carboy or large jug.
- Keep in mind that fermentation will continue. Otherwise place in the fridge and drink within a few weeks.
Notes
- Beware of over carbonization as you don’t want any explosions to clean up!
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