Raspberry and Blueberry Soda: Brewing Up Some Bubbles
One of the best ways to begin brewing is by dipping your toes in the bubbling waters of homemade soda. This recipe for Mountain Raspberry and Blueberry Soda features just a few local ingredients and allows you to get as creative as you’d like. There are no real rules when it comes to this fun and bubbly beverage.
The following is an excerpt from The Wildcrafting Brewer by Pascal Baudar. It has been adapted for the web.
How to Make Raspberry and Blueberry Soda
This is probably the prettiest soda I’ve ever made, and it’s super tasty as well.
The recipe is extremely loose, so don’t overcomplicate things. If you live in Oregon or on the East Coast (Vermont, Maine, New York), you may use different trees such as spruces or pines (white pine, blue spruce, and so on), and of course different berries. If you live in Maine or Vermont, by all means use your wonderful maple syrup as a sugar source. It’s all good.
This is very much a “concept” drink.
Procedure
- Clean your fermentation vessel and place your fresh ingredients in it. Add spring water (don’t use tap water, which may contain chlorine) and sugar. There are no real rules for this simple fermentation: Just pack 80 percent of your jar with what you have collected/purchased. I use around 50 percent berries and 50 percent pine/fir. Cut the tips of the needles to help extract the flavors. Start with around 1⁄2 cup (120 ml) of sugar for 1⁄2 gallon (1.89 L) of water.
- Add yeast (wild yeast starter or champagne yeast). Screw on the lid of your container, but not too tight; you want fermentation gases to escape. You can also cover it with clean cheesecloth or a paper towel. Stir gently two or three times a day with a clean spoon. Taste as you go, and judge by flavors. When you like what you drink, you can stop. It may take 3 or 4 days or more. I usually don’t leave the fruits in the liquid for more than 3 days (some get mushy).
- Strain and pour the liquid into recycled plastic soda bottles or glass swing-top bottles. Check the pressure after a day or so.
- When you’re satisfied with the level of carbonation, place your soda in the fridge and enjoy the next day. I like to drink it within a week.
Recommended Reads
Read The Book
The Wildcrafting Brewer
Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients
$29.95
You may like...
-
$44.95 -
$40.00
Recent Articles
Craving something sweet? These delicious maple roasted nuts are the perfect treat to help you push through those end-of-winter blues. The following is an excerpt from Full Moon Feast by Jessica Prentice. It has been adapted for the web. The Magic of Maple: A Rich History Following the Hunger Moon, just before the first thaw…
Read More
Sprouts are easy to cultivate, mature quickly and pack a nutritional punch! You can make nutrient-rich sprouts from all kinds of edible seeds in your kitchen.
Read More
Why is modern wheat making us sick? That’s the question posed by author Eli Rogosa in Restoring Heritage Grains. Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat belly’. Modern…
Read More
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent next stop on your koji-kitchen journey. Miso cheese is sure to add a twist to any cheese lover’s plate, plus it’s easy to make at home! The following…
Read More
Do you still have an abundance of root veggies from your final fall harvest? You’re in luck! This pomegranate drizzle will add just the right amount of “oomph” to your favorite dish of roasted root veggies. The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web. RECIPE:…
Read More