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2025-12-23 23:59:59
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Wild Fermented Ribena
A fizzy, probiotic twist on the classic British cordial. This version uses wild blackberries or elderberries and the natural yeasts found on apples and lemons to create a naturally carbonated, gut-friendly drink. It's fruity, lightly sweet, and wonderfully alive!
Takes 5 daysdays10 minutesminutes
Serves 8
Ingredients
200gwild blackberries or elderberriesabout 1½ cups
200gcaster sugar1 cup
2litres water8 cups
3applesunwashed, organic if possible (about 600g total)
1lemonunwaxed (about 120g)
Instructions
Make the berry syrup
In a saucepan, combine the 200g berries (1½ cups) and 200g sugar (1 cup) with 200ml water (¾ cup). Bring to a boil, then reduce to a simmer for 5 minutes, stirring occasionally.
Cool and strain
Remove from the heat and pass the mixture through a sieve into a jug, pressing the berries to extract as much liquid as possible. Allow the syrup to cool until just below body temperature.
Combine and ferment
In a clean 3-litre jar, pour in 2 litres water (8 cups) and stir in the cooled berry syrup. Roughly chop the 3 apples (skins on) and the lemon, then add them to the jar.
Cover and bulk ferment
Cover loosely with a lid or cloth and leave at room temperature for 1–2 days to ferment. You’ll start to see small bubbles form.
Bottle for secondary fermentation
Strain out the apple and lemon pieces, then funnel the liquid into clean swing-top bottles, leaving about 3cm headspace at the top.
Carbonate and chill
Leave the bottles at room temperature for 1–3 more days until fizzy. Once carbonated to your liking, refrigerate to slow further fermentation.
Notes
Tips
Open bottles slowly to release pressure—natural fermentation can build up a lot of fizz.
Store in the fridge and consume within 1–2 weeks for best taste and fizz.
Always use clean bottles and equipment to avoid unwanted bacteria.
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