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.
Takes 7 daysdays40 minutesminutes
Serves 2
Ingredients
Fruits and Vegetables:
1medium appleorganic, unwashed, for wild yeast
1medium orangeorganic, unwashed
1lemonorganic, unwashed
1limeorganic, unwashed
1pieceof fresh gingerabout 5 cm, unpeeled
Flavorings:
1cinnamon stick
1vanilla beansplit
5star anise pods
6cloves
1tablespooncoriander seeds
1tablespoonallspice berries or ground allspice
Sweetener:
250g8.8 oz coconut/ brown sugar
Water:
2litres2 quarts filtered water
Instructions
Prepare the Ingredients:
Roughly chop the apple, orange, lemon, and lime, keeping the peels on as they contain wild yeasts.
Slice the ginger thinly.
Make the Base:
In a large pot, combine the cinnamon stick, vanilla bean, star anise, cloves, coriander seeds, and allspice berries.
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.
Add the Sweetener:
Add the coconut sugar/ brown sugar to the pot and stir until completely dissolved.
Remove the pot from heat and let the mixture cool to room temperature.
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!
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