Easy Fermented Raspberry Soda

Fermented Raspberry Soda is so easy to make, tart, refreshing, delicious and probiotic-rich. Bring back the ancient tradition of fermenting and give this slightly fizzy, healthy drink a try today. 

This post is sponsored by Morier Pilon, all opinions, recipe and photography are my own. 

This easy Fermented Raspberry Soda is such a special, tart yet sweet, summertime drink.

For most people the word soda means those sugary, high fructose corn syrup, artificially flavored drinks. But not this soda. FERMENTED sodas are the old-school, traditional sodas that are actually good for you.

Have you heard the saying, “all dis-ease begins in the gut” … yep, there is a connection and it’s finally being talked about.

Probiotics are one of the must-haves for supporting a healthy gut. When you drink fermented sodas, you’re getting a good dose of healthy enzymes, vitamins and beneficial bacteria. Why not enjoy something fun and get some probiotics into your diet at the same time? Old-fashioned fizzy soda is the way to go!

I choose raspberries for this fermented soda because they’re in season and so delicious. The beauty of fermented sodas is you can really use any organic fruit you want. Summer fruits allow you to try lots of different soda flavors like strawberry, blackberry, grape, blueberry, watermelon, and more.

Recently I stumbled across Mortier Pilon’s fermentation crocks. They are so cool looking! I was instantly drawn in by the modern design of their fermentation crocks and kombucha brewing jars. Montreal’s Mortier Pilon is a creative team of young innovators that want to bring fermentation back into the home kitchen.

I love that this company wants to inspire and empower people to bring an ancient tradition back and get those healthy, nourishing probiotic-rich foods into the body.

Mortier Pilon has designed the coolest looking crocks I have ever seen. I LOVE the modern look! I also love that their crocks are glass {not bulky stoneware} and their price point {their prices are very reasonable compared to traditional crocks}.

Their crocks come with chalkboard rimmed lids that you can write dates or names on plus cute little white pencils. The fermentation crocks come with ceramic weights to help keep ferments submerged. The kombucha brewing jar has a spigot at the bottom and a fine mesh screen at the top, which makes it easy to have a continuous brew going.

I was so excited to get to try out my fermentation crock. I choose making homemade soda first because it’s super hot in CA and I figured it would be nice to enjoying something deliciously refreshing. Served over ice, fermented sodas are the perfect summertime drink.

Bring the tradition of fermented foods into your home and give this delicious, refreshing homemade fermented raspberry soda a try. 

Fermented Raspberry Soda

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Fermented Raspberry Soda

Prep 15 mins

Cook 20 mins

Inactive 72 hours

Total 72 hours, 35 mins

Author Emily Sunwell-Vidaurri - http://www.recipestonourish.com

Yield 8 cups

Fermented Raspberry Soda is so easy to make, tart, refreshing, delicious and probiotic-rich. Give this slightly fizzy, healthy drink a try today.

Ingredients

• 4 cups organic raspberries, fresh or frozen
• 1 cup organic sugar, raw honey or sucanat
• 1/4 - 1/2 cup whey*, sauerkraut juice, ginger bug or water kefir
• Filtered water

Instructions

1. In a medium saucepan, combine raspberries and sweetener of choice. Over medium-high heat, bring to a boil, then reduce to medium heat and simmer for about 20 minutes. Remove from heat and allow to cool to room temperature, about 45 minutes to 1 hour.
2. Using a fine mesh sieve over a large glass mixing bowl, strain the raspberry mixture. Do not press the raspberries, you want the syrup to be free of pulp.
3. Transfer cooled raspberry syrup to 2L fermentation crock. Add whey or other starter cultures. Add filtered water to the crock, leaving 1 inch from the top. Immediately cover with the airlock lid. Leave in a dark, cool place at room temperature {See Notes} for 2 to 3 days or until you see signs of fermentation like slight fizziness or little bubbles when slightly tipping the crock.
4. Transfer raspberry soda to 1/2 gallon or quart mason jars or demijohns/flip-top bottles {if using demijohns, you will need a narrow-mouth funnel}. Place in the refrigerator to chill. Best served cold after 1 day of chilling or over ice. Take care when opening bottles as pressure may have built and fizzy carbonation can occur.

Notes

YOU WILL NEED: 2L fermentation crock

*If using whey, place plain organic whole yogurt in double layered cheesecloth, double layered paper towels or a clean dish towel. Hang over a glass bowl or mason jar. The whey from the yogurt will drip into the bowl/jar. I used 5 ounces of yogurt which yielded a little over 1/4 cup whey. You can use the leftover yogurt for yogurt cheese.Please make sure to keep your ferment in a dark, cool space in your home. I learned the hard way that temperatures above 75 degrees are NOT ideal for ferments. The best temperatures for ferments is between 65 and 75 degrees F, some people say the ideal temperatures for ferments is between 65 and 72 degrees F.

Courses Beverages

Cuisine American

Check out Mortier Pilon’s website for more fermented, kombucha, kimchi and sauerkraut recipes.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Beverages , Fermented + Cultured Foods and Gluten Free Treats too. Come follow along. 

MORE RECIPES YOU MIGHT ENJOY

Real Food Watermelon Milkshake {Dairy-Free Option}

Strawberry Ginger Switchel {Easy Ferment + Electrolytes}

Sugar-Free Stevia Sweetened Mint Lemonade

Easy Raspberry Chocolate Freezer Fudge

Raspberry Swirl Frozen Yogurt

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