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Sourdough Soda with Cinnamon & Raisin
Here’s a fun way to give your old bread a new life and make a probiotic fizzy soda! Instead of tossing those last slices of sourdough, you can use them to make a naturally fizzy, refreshing soda. It’s super simple: the natural yeasts on the raisins and in the bread do all the hard work, gently fermenting the mixture into a light, tangy drink with a touch of sweetness. It’s a lovely little tradition, turning what might have gone to waste into something tasty and alive. All you need is a handful of ingredients, a jar, and a few days of patience.
Takes 3 daysdays
Serves 4
Ingredients
5slicesstale sourdough breadapprox 200g
75graisinsabout ½ cup
1litre water4 cups
50gcoconut or brown sugar¼ cup, packed
250mlwater1 cup, for topping up later
1tbspcoconut or brown sugarfor topping up later
Instructions
Toast the sourdough and tear into pieces and pop them into a large clean jar or jug. Add the raisins, 1 litre water, and the 50g of brown sugar. Stir well so the sugar dissolves.
Cover loosely with a cloth and leave it out at room temperature for 1–2 days. You’ll start to see little bubbles and smell a tang as it begins to ferment.
Strain the liquid through a fine sieve or muslin into a large bowl and then using a funnel pour into a clean 750ml swing top bottle, add in any extra water until the bottle is almost full along with 1 tablespoon sugar.
Seal the jar or bottle and leave it at room temperature for another 2–3 days until it’s nice and fizzy. You will need to burp it each day which simply means opening the bottle and closing it, this simply prevents the build up of carbon too much. Keep an eye on it and once it’s bubbly enough for you and you are happy with the taste, store in the fridge to stop fermentation..
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