Summer Flower Soda
This Summer Flower Soda is a delicious way to capture the flavours of summer. Fragrant, botanical and lightly sparkling, it's made by naturally fermenting edible flowers with ginger to create a refreshing probiotic drink. The wild yeasts do all the work, transforming the ingredients into a gently fizzy soda that's subtly sweet and lower in sugar than where it started.
Takes 6 days 20 minutes
Serves 8
Ingredients
- 2 litres water 16 cups
- 200 g organic granulated sugar approx. 10% of water weight
- 1 orange sliced into quarters
- 1 lime sliced into quarters
- 20 g fresh ginger chopped (skin on if organic)
- 20 g 1 cup edible summer flowers
Instructions
- Combine all ingredients in a clean fermentation jar: In a large glass jar (2L capacity), add 2 litres water, 200g sugar, and mix well using a whisk until the sugar is completely dissolved.
- Next add the sliced oranges and lemons followed by the 20g chopped ginger, 20g of edible flowers and mix.
- Cover and ferment at room temperature: Cover the jar with a clean cloth or a loose lid and leave at room temperature (18–22°C / 64–72°F) for 3–5 days. Stir once or twice daily to submerge the petals and prevent mould.
- Monitor fermentation: Look for bubbles, cloudiness, and a gently tangy taste — these are signs of active fermentation. Depending on room temperature, this may happen faster or slower.
- Strain and bottle: When the soda is pleasantly floral and slightly fizzy, strain out the solids using a fine sieve or cheesecloth. Pour the liquid into swing-top bottles, leaving about 2cm (0.8 in) headspace.
- Build carbonation: Seal the bottles and leave at room temperature for 1–2 days to naturally carbonate. Burp once daily to release any excess pressure.
- Chill and serve: Refrigerate once carbonation is to your liking. Serve chilled and open bottles with care — the soda will be beautifully fizzy, fragrant, and alive with springtime flavour.