Homemade Cherry Cola – Naturally Fermented
We were so excited with this and absolutely delighted with the results. It properly tastes like cola and even Steve’s kids couldn't get enough of this! This recipe utilises the natural wild yeasts found on the skins of organic fruits to create a naturally fermented cola. The fruits are added after the liquid base has cooled to ensure the wild yeast remains active. If you want to learn more about fermentation, we have lots of amazing recipes just like this as part of our Fermentation Course – available to our Whole Health Tribe members
Takes 7 days 40 minutes
Serves 8
Ingredients
Fruits and Vegetables:
- 1 medium apple organic, unwashed, for wild yeast
- 1 medium orange organic, unwashed
- 1 lemon organic, unwashed
- 1 lime organic, unwashed
- 1 piece of fresh ginger about 5 cm, unpeeled
Flavourings:
- 1 cinnamon stick
- 1 vanilla bean split
- 4 star anise pods
- 2 cloves
- 1 tablespoon coriander seeds
- 1 teaspoon allspice berries or ground allspice
- 350 g approx. 2.5 cups frozen or fresh cherries
Sweetener:
- 250 g 1.25 cups brown sugar (you could also use coconut sugar)
Water:
- 2 litres 8.5 cups filtered water
Instructions
Prepare the Ingredients:
- Roughly chop the apple, orange, lemon, and lime, keeping the peels on as they contain wild yeasts. Remove the stone from the cherries if using fresh cherries
- Slice the ginger thinly.
Make the Base:
- In a large pot, combine the cinnamon stick, vanilla bean, star anise, cloves, coriander seeds, pitted cherries and allspice berries. Next add in the brown sugar
- Add the filtered water and bring to a boil.
- Once boiling, reduce the heat and let it simmer for about 20-30 minutes to extract the flavours.
- Leave to cool to room temperature or below 38 degrees C so that the yeast stays alive.
Add the Fruits for Fermentation:
- Once the base has cooled to room temperature, transfer it to a large, clean glass jar or fermentation vessel.
- Add the chopped apple, orange, lemon, lime, and ginger to the jar. The fruits should be added unwashed to ensure the wild yeast on their skins remains intact.
- Cover the jar with a clean cloth or cheesecloth secured with a rubber band to allow airflow while preventing contaminants.
- Place the jar in a warm, dark place (around 20-25°C / 68-77°F) for 2-4 days, stirring occasionally. You’ll start to see bubbles forming, indicating fermentation.
Strain and Bottle:
- After the fermentation period, strain out the solids using a fine-mesh sieve or cheesecloth.
- Pour the liquid into clean, airtight bottles, leaving some headspace at the top.
- Seal the bottles and let them ferment at room temperature for another 1-3 days, checking daily for carbonation. Be careful with pressure buildup in the bottles to prevent them from exploding.
Refrigerate and Serve:
- Once the desired level of carbonation is achieved, refrigerate the bottles to slow down the fermentation.
- Serve chilled and enjoy your naturally fermented cola!
Why wouldn’t you add kola bean to lthis mixuture