Wild-Fermented Sloe Soda (non-alcoholic gin & tonic)
A naturally fermented, botanical soda made with seasonal sloes, juniper, rosemary and lemon. Tart, refreshing and lightly sparkling, it’s a lovely way to make the most of wild sloes when they’re in season. Fermentation does the magic here, creating a naturally fizzy drink with a delicious depth of flavour.
Takes 3 days 10 minutes
Serves 8
Ingredients
- 1.8 litres 7½ cups filtered or spring water
- 200 g 1½ cups fresh sloe berries, pricked all over with a needle or lightly crushed
- 120 g ½ cup + 1 tbsp unrefined sugar or raw honey
- 15 g 2 tbsp dried juniper berries, lightly crushed
- 3 g 1 tsp coriander seeds, lightly crushed
- 1 sprig fresh rosemary
- Peel and juice of 2 organic unwashed lemons
- 1 pinch sea salt
Instructions
- Add 1 litre (4 cups) of the water to a large saucepan along with the sloe berries, juniper berries, coriander seeds, rosemary and sugar.
- Bring to the boil, then reduce the heat and gently simmer for 15 minutes.
- Remove from the heat, stir through the sea salt and add the remaining 800ml (3⅓ cups) cold water. Leave to cool to room temperature.
- Once completely cool, strain the liquid through a sieve into a clean glass jar or demijohn. Make sure the liquid is below 25°C before adding the lemon, as higher temperatures can kill the wild yeast.
- Add the fresh lemon juice and strips of lemon peel. Stir vigorously for about 1 minute to incorporate some oxygen.
- Cover the jar with a clean cloth or coffee filter and secure with a rubber band. Leave somewhere warm, ideally around 20–24°C, for 24–48 hours, stirring twice a day.
- Once you see small bubbles forming around the edges and hear a gentle fizzing sound, the fermentation is active. Strain out the lemon peel and pour the soda into clean, airtight swing-top bottles, leaving around 2.5cm (1 inch) of headspace.
- Leave the sealed bottles at room temperature for a further 24–36 hours to build carbonation. If using plastic bottles, they should feel firm when carbonated. If using glass bottles, open one carefully to check the level of fizz.
- Once nicely carbonated, transfer the bottles straight to the fridge and chill for at least 12 hours before serving.
- Serve ice cold over ice with a squeeze of fresh lemon and a twist of lemon peel or a sprig of rosemary.
I’m in Canada. I don’t think we have sloe berries here. Is there a substitute for them? Thanks. Lynn Slotkin
Hi Lynn!
While true sloes are rare in Canada, these make fantastic local swaps:
Chokecherries or Saskatoon berries (the closest wild match!)
Cranberries or blackcurrants (easy to grab at the store)
Chopped Damson / Prune plums (great for that deep flavour)
If your berries are on the sweeter side, just trim the sugar down slightly. Happy brewing! 🇨🇦
I’ve two questions:
– I always thought sloe needed a frosty period before it could be used for anything,
– If you don’t have organic lemons, will the yeast on the sloes be sufficient for fermentation?
Thanks
Great questions!
Pop the sloes in the freezer overnight it softens the skins and cuts the bitterness just like a natural frost! 🥶
As for the lemons, the sloes actually carry plenty of wild yeast on their own to get that natural fizz going. If your lemons aren’t organic, just give the peels a good scrub under hot water (or just use the juice) to wash off any wax. 🍋💚
Great recipe. Can I leave the drink to carbonate longer ( a week) before putting in the fridge. Just trying to decide if I make this before I go on holiday or on return. Many thanks.
Hi Maxine! We would recommend making this after you return!
Leaving wild sodas at room temperature for a full week builds up extreme pressure, which can cause glass bottles to explode. It will also consume all the sugar, making it super sour.
If you really want to make it before leaving, let it carbonate for just 24 hours, then put the bottles in the fridge before you go the cold will slow down the fermentation safely while you’re away! Enjoy!😊