Wild Fermented Probiotic Fanta
A naturally fizzy, tangy, and gut-friendly soda made by wild-fermenting freshly juiced oranges using the natural yeast on their skins. This vibrant homemade drink contains no added sugar or water, just real orange juice and a touch of maple syrup to enhance flavour before bottling.
Takes 6 days 15 minutes
Serves
Ingredients
For the bulk ferment:
- 10 – 12 oranges unwaxed and ideally organic
For secondary fermentation:
- Maple syrup to taste approx. 1–2 tsp per 500ml bottle
Instructions
Juice the oranges and prepare the skins
- Wash the oranges thoroughly. Juice them – you should get around 1–1.2 litres (4–5 cups) of juice. Set aside the juice and reserve the skins from only 3–4 of the oranges to reduce bitterness and gelling.
Combine juice and peels for wild fermentation
- Pour the juice into a clean 2-litre (8 cup) glass jar or jug. Add the reserved peels from 3–4 of the juiced oranges – these introduce wild yeast without overpowering the flavour.
Cover and ferment at room temperature
- Cover the jar with a lid. Leave the mixture to ferment at room temperature (21–24°C) for 3–4 days. Look for small bubbles and a slightly tangy aroma.
Strain and bottle for secondary fermentation
- After 3–4 days, strain out the orange peels and pulp using a fine sieve or muslin cloth. Use a funnel to pour the liquid into clean swing-top bottles (2–3 x 500ml).
Sweeten and carbonate
- Add maple syrup to each bottle to taste – approx. 1–2 tsp per 500ml is a good starting point. This helps feed the yeast to produce natural fizz. Seal the bottles and leave them at room temperature for 1–2 days.
Burp and refrigerate
- Open (burp) the bottles once daily to release pressure, then reseal. Once nicely fizzy, move them to the fridge to slow fermentation. Chill for at least 12 hours before serving.
Serve and enjoy
- Pour gently to preserve carbonation. Serve chilled and enjoy within 1–2 weeks.
Notes
Tips
– Use only 3–4 orange peels for optimal flavour – more can cause bitterness and gelling from pectin.
– Choose fresh, sweet oranges to reduce the need for added sweetener.
– Maple syrup adds flavour and balances the tartness – you can also use agave or date syrup if preferred.
– Use only 3–4 orange peels for optimal flavour – more can cause bitterness and gelling from pectin.
– Choose fresh, sweet oranges to reduce the need for added sweetener.
– Maple syrup adds flavour and balances the tartness – you can also use agave or date syrup if preferred.