Probiotic Blackberry Soda (alcohol free)

• Pick and Clean blackberries : pick the blackberries but do not rinse as the natural yeasts on them are essential for fermentation.
• Boil the Water and sugar: In a large bowl add 500ml of just boiled water along with the sugar and give it a good stir until all the sugar has dissolved.
• Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
• Add blackberries and vinegar: Add the blackberries, and 2 tbsp of white wine vinegar to the sugar water mixture and give them a gentle mix.
• Transfer to a large jar or bowl

Start Fermentation:

• Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.

Bottle and start secondary Fermentation:

• Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the blackberries to draw out all the flavour you can. Seal the bottles tightly.
• Ferment Further: Leave the bottled blackberry champagne at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.

Serve:

• Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
• Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!