Oh, my goodness, let me tell you about this amazing strawberry rhubarb fermented soda recipe! It’s one of those things that started as a happy accident, really. I remember the first time I tried making it. I had a ton of rhubarb from the garden – seriously, that plant just EXPLODED that year – and a craving for something bubbly and refreshing. I thought, “Why not try to make my own soda?”
I had been experimenting with fermentation for a while, mostly making sauerkraut and kombucha. The first batch of this strawberry rhubarb fermented soda was a little… *intense*. Let’s just say the fermentation went a little too well, and we had some geysers when we opened the bottles! But, after a few tweaks and a lot of taste-testing (the fun part!), I finally landed on a recipe that’s become a family favorite.
Honestly, this strawberry rhubarb fermented soda is a lifesaver during those hot summer months. It’s so much healthier than store-bought soda, and it has this incredible tangy-sweet flavor that’s just irresistible. Plus, knowing I’m giving my family something with probiotics makes me feel like a supermom, even if I’m just wearing yoga pants and a messy bun. It really fits into my busy life because you can start it and then mostly leave it alone for a few days! I perfected this strawberry rhubarb fermented soda recipe over a couple of summers, each batch getting better than the last, adjusting the sweetness and fermentation time until it was just right.
I’ve learned so much along the way. One thing that really stuck with me is to not overfill the bottles – trust me on that one! Now, I want to share this recipe with you! Don’t be intimidated by the “fermented” part. It’s much easier than you think. Let’s get started, okay? You are going to love making this strawberry rhubarb fermented soda.
Ingredients for Strawberry Rhubarb Fermented Soda
- 4 cups chopped fresh rhubarb: I always use the brightest red stalks I can find for my strawberry rhubarb fermented soda, as they give the soda a beautiful color.
- 2 cups sliced fresh strawberries: When making strawberry rhubarb fermented soda, you can find the best strawberries at your local farmer’s market, especially during peak season.
- 1 cup sugar (or honey): Here’s a strawberry rhubarb fermented soda trick I learned from my mom: she always uses a combination of sugar and honey for a richer flavor.
- 8 cups filtered water: This is important! Tap water can sometimes interfere with the fermentation process of your strawberry rhubarb fermented soda.
- 1/4 cup whey (from plain yogurt) OR 1/4 cup water kefir grains: This is your starter culture. I usually have whey on hand from making Greek yogurt, but water kefir grains work wonderfully too for making this homemade probiotic soda.
- Optional: 1 teaspoon vanilla extract: I love the subtle hint of vanilla in my strawberry rhubarb fermented soda.
- Lemon or lime juice to taste: This is a great addition if you want the strawberry rhubarb soda to have more of a tangy flavor.
For the strawberries, I usually buy organic, if it’s in my budget. It makes me feel better. And don’t worry about getting the prettiest rhubarb; even the slightly bruised stalks will work just fine. As for storage, any leftover rhubarb can be chopped and frozen for later use in pies, crumbles, or more batches of strawberry rhubarb fermented soda!
How to Make Strawberry Rhubarb Fermented Soda – Step-by-Step
- Prepare the Fruit: In a large glass bowl, combine the chopped rhubarb and sliced strawberries. Add the sugar (or honey) and gently mix everything together. The sugar will help draw out the juices from the fruit. I learned the hard way with strawberry rhubarb fermented soda that you need to be gentle so that it does not get smashed. Cover the bowl with a clean cloth or cheesecloth and let it sit at room temperature for 24 hours. Stir it occasionally. In my kitchen, this step of the strawberry rhubarb fermented soda usually takes a full day to get a good amount of juices extracted.
- Strain the Mixture: After 24 hours, strain the fruit mixture through a fine-mesh sieve or cheesecloth into a pitcher. Press down on the fruit to extract as much liquid as possible. Discard the solids. Your strawberry rhubarb fermented soda should smell fruity and slightly tart at this point.
- Add Water and Starter: Add the filtered water to the pitcher with the fruit juice. Stir well to combine. Then, add your starter – either the whey or the water kefir grains. While the strawberry rhubarb fermented soda is mixing, you can get your bottles ready.
- Bottle the Soda: Pour the mixture into clean, airtight bottles. I like to use swing-top bottles, but glass soda bottles with tight-fitting caps will work too. Leave about an inch of headspace at the top of each bottle. I learned the hard way with strawberry rhubarb fermented soda that if I fill it to the top, it will explode.
- Ferment at Room Temperature: Place the bottles in a dark, cool place (like a pantry or cupboard) and let them ferment for 1-3 days. The fermentation time will depend on the temperature of your kitchen and the strength of your starter. Your strawberry rhubarb fermented soda should smell like fizzy and fruity while its fermenting. Be sure to check the bottles daily and release some of the pressure by carefully opening them for a second, then re-sealing. This prevents them from exploding! Don’t worry if your strawberry rhubarb fermented soda doesn’t seem to be doing anything at first; just give it time.
- Refrigerate: Once the soda is carbonated to your liking, transfer the bottles to the refrigerator. This will slow down the fermentation process and prevent them from becoming too fizzy. I’ve definitely had a few batches of strawberry rhubarb fermented soda that ended up being a bit too enthusiastic!
- Enjoy!: Serve your homemade strawberry rhubarb fermented soda chilled. I like to add a slice of lemon or lime for extra zing. Be careful when opening the bottles, as they may be under pressure. Pop the top gently, and enjoy the bubbly goodness! It is really fun to have everyone taste it and enjoy your own homemade probiotic soda!
Serving Suggestions
My family absolutely loves this strawberry rhubarb fermented soda, especially during summer barbecues. The kids love our strawberry rhubarb fermented soda when I make popsicles with it – it’s a refreshing and healthy treat! It’s the perfect alternative to sugary sodas, and they don’t even realize they’re getting a dose of probiotics. It is also super fun to make fermented rhubarb drink floats with vanilla ice cream!
I usually serve it with grilled burgers or hot dogs. The tanginess of the soda cuts through the richness of the meat so well. I also like to make a big batch of coleslaw to go with it. This strawberry rhubarb fermented soda is perfect for picnics, potlucks, and any occasion where you want a refreshing and unique beverage. It’s also a great conversation starter – everyone always asks what it is and how I made it!
If you have extra strawberry rhubarb fermented soda, you can use it to make a delicious marinade for chicken or pork. The acidity in the soda helps to tenderize the meat and adds a lovely flavor. I’ve even used it to make a simple syrup for cocktails. It’s so versatile!
For presentation, I love to serve the strawberry rhubarb fermented soda in mason jars with a slice of strawberry and a sprig of mint. It just looks so pretty and festive! My friends always ask for this strawberry rhubarb fermented soda recipe whenever I bring it to gatherings. They are so impressed that it is homemade probiotic soda!
Frequently Asked Questions
Q: My strawberry rhubarb fermented soda isn’t fizzy enough. What did I do wrong?
A: Don’t worry, that happens! Several factors can affect carbonation. First, make sure your bottles are properly sealed. Second, the temperature of your kitchen plays a big role. Warmer temperatures speed up fermentation, so your soda might be ready sooner than expected. Conversely, cooler temperatures slow it down. Finally, the strength of your starter culture matters. If your whey or water kefir grains aren’t very active, it might take longer for carbonation to develop. You know what I do when my strawberry rhubarb fermented soda isn’t fizzy enough? I just let it sit at room temperature for another day or two, checking the pressure regularly. This has always worked for me!
Q: My strawberry rhubarb fermented soda exploded! How can I prevent this?
A: Oh no, we’ve all been there! This usually happens when the soda ferments for too long or the bottles are overfilled. Always leave at least an inch of headspace at the top of each bottle. And be sure to check the bottles daily and release some of the pressure by carefully opening them for a second, then re-sealing. This will prevent those unwanted explosions. I once made a batch that exploded and got strawberry rhubarb fermented soda all over my kitchen ceiling! It was a mess to clean up, but I learned my lesson!
Q: Can I use frozen fruit to make strawberry rhubarb fermented soda?
A: Absolutely! Frozen fruit works just as well as fresh fruit. Just be sure to thaw it completely before using it. In fact, using frozen fruit can sometimes be even easier because it’s already broken down, which helps to release more juices. We often use frozen strawberries in our lacto-fermented strawberry rhubarb soda.
Q: Can I use a different type of sugar or sweetener?
A: Yes, you can experiment with different sweeteners. Honey, maple syrup, or even coconut sugar can be used in place of granulated sugar. Just keep in mind that different sweeteners will affect the flavor of the soda. I’ve tried making it with maple syrup before, and it had a lovely caramel-like flavor. The thing to remember when using any sweetener is to consider its impact on the fermentation process and overall taste.
Q: How long will my strawberry rhubarb fermented soda last in the refrigerator?
A: Your strawberry rhubarb fermented soda should last for about a week in the refrigerator. After that, the flavor may start to change, and it may become less fizzy. We have never had the opportunity to find out how long it can last since it gets drank pretty quickly!
Q: Is this strawberry rhubarb fermented soda safe for kids?
A: Yes, it’s generally safe for kids, but keep in mind that it does contain live cultures, so it’s best to start with a small amount to see how they react. My kids have been drinking it since they were toddlers, and they love it! I do, of course, watch for allergies.
Q: Can I make this recipe without whey or water kefir grains?
A: Unfortunately, you need a starter culture to make truly strawberry rhubarb fermented soda. Without it, you’re just making flavored water. The whey or water kefir grains provide the beneficial bacteria that drive the fermentation process and give the soda its probiotic benefits.
My Final Thoughts
This strawberry rhubarb fermented soda recipe is more than just a drink; it’s a taste of summer, a reminder of simpler times, and a way to nourish my family with something healthy and delicious. It holds a special place in my heart because it’s a recipe that I’ve perfected over time, and it always brings a smile to everyone’s face. It also makes me feel good that I am doing something good for the gut health of my friends and family when I serve it.
Here are my Pro Tips:
- Don’t skip the initial 24-hour maceration of the fruit with the sugar. This step is crucial for extracting the juices and flavors from the rhubarb and strawberries.
- Use high-quality water. Filtered water is best, as tap water can contain chlorine, which can inhibit the fermentation process.
- Be patient! Fermentation takes time, so don’t rush the process. Check the bottles daily, but resist the urge to open them too often, as this can release the carbonation.
Over the years, I’ve experimented with different variations of this recipe. One of my favorites is adding a handful of fresh mint leaves to the fruit mixture before macerating it. The mint adds a lovely coolness and complements the tangy-sweet flavor of the rhubarb and strawberries. Another variation I’ve tried is using a combination of rhubarb and raspberries. The raspberries add a beautiful color and a slightly different flavor profile. My son loves the raspberry version! You can try making a rhubarb shrub soda.
My daughter, on the other hand, prefers the classic strawberry rhubarb fermented soda with a touch of vanilla. She says it reminds her of summer picnics and family gatherings. No matter which variation you choose, I encourage you to make this recipe your own. Experiment with different fruits, sweeteners, and flavorings until you find a combination that you love. I am sure you will soon be drinking the best fermented rhubarb drink!
I hope you enjoy making this strawberry rhubarb fermented soda as much as I do. It’s a fun and rewarding process, and the end result is a delicious and healthy beverage that you can feel good about sharing with your loved ones. So go ahead, give it a try! You might just surprise yourself with what you can create.
Strawberry Rhubarb Fermented Soda
This delightful strawberry rhubarb fermented soda is a refreshing and naturally fizzy treat. Made with fresh fruit and a simple fermentation process, it’s a healthy and flavorful alternative to commercial sodas.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes + fermentation time
- Yield: 8 servings
- Category: Drinks
- Method: No-Cook
- Cuisine: American
Ingredients
- 4 cups chopped rhubarb
- 4 cups chopped strawberries
- 1 cup sugar (or honey)
- 8 cups filtered water
- 1/4 cup whey (optional, but speeds up fermentation)
Instructions
- In a large glass jar, combine the rhubarb, strawberries, and sugar.
- Mash the fruit mixture with a wooden spoon or potato masher to release the juices.
- Add the whey (if using) and filtered water to the jar. Stir well to dissolve the sugar.
- Cover the jar with a cloth or coffee filter secured with a rubber band.
- Let the mixture ferment at room temperature for 3-7 days, or until it reaches your desired level of fizziness. Taste it daily.
- Strain the soda through a fine-mesh sieve or cheesecloth to remove the fruit pulp.
- Transfer the soda to airtight bottles (such as swing-top bottles), leaving about an inch of headspace.
- Refrigerate for at least a few hours before serving. Be careful when opening, as the soda can be quite fizzy!
Notes
For a sweeter soda, add more sugar. Experiment with other fruit combinations, such as raspberry and lemon, or blueberry and ginger.