a curious cook

RHUBARB AND BERRY SODA

 

RHUBARB AND BERRY SODA

From the last rhubarb and the first berries in my garden I made a tasty berry and rhubarb soda.  The recipe is very simple. You mix a good amount of chopped fruit with some sugar in water for a few days. During that time the flavor and color of the fruit seeps into the water and it starts to ferment. Fermenting gives your soda an extra fruity, fresh taste and a slight tingle.

I used beautiful pink rhubarb, strawberries and blackcurrants. The result is this pretty blushing soft pink color. But the color depends entirely on what kind of berries or fruit you use. I usually drink half of the soda as it is, with a few cheerful berries in the glass and some ice, but I love to leave the rest in a tightly closed bottle. This way, the carbon dioxide that forms during fermentation can’t escape and the result is a nice properly sparkling drink. Delicious for warm summer or spring evenings!

RHUBARB AND BERRY SODARHUBARB AND BERRY SODAgefermenteerde bessen en rabarber priklimonadeRHUBARB AND BERRY SODA

 

RHUBARB AND BERRY SODA

for ± 1 litre

± 1 liter / 1 qt water
± 300 g / 2-3 cups berries and chopped rhubarb
juice of 1 lemon
150 g  / 3/4 cup sugar

Also needed: large jar; cleaned and sterilized strong (swing top) bottles, such as beer bottles or sturdy plastic soft drink bottles

In a large  jar, stir the water with the sugar, rhubarb and berries and cover with a tea towel or piece of kitchen paper secured with a rubber band. Let sit for 2-7 days or until bubbles begin to form. In a warm place and with warm weather this happens much faster than when it is a bit cooler.

Check every day in the morning and evening to see how things are going and stir well to prevent mould. Once your juice starts to bubble slightly, line a sieve with a thin, well-rinsed tea towel or paper kitchen towel and leave to drain. Pour into a sturdy bottle, close tight and leave to ferment on the countertop for another 1-2 days.

If you want even more fizz, keep the bottle of berries and rhubarb soda closed a little longer. Open the bottle 1 or 2 times a day to ensure that the pressure does not become too high. You don’t want your bottle to explode! After this, store the bottle in the refrigerator and open it again once a day if you see that there is a lot of fizz. Plastic soda bottles are really good for this.

Fancy more recipes for drinks? check out my recipe for Elderflower cordial or Aka shiso syrup, aka shiso vinegar and yukkari or try Horchata de chufa

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