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 days 10 minutes
Serves 8
Ingredients
- 200 g wild blackberries or elderberries about 1½ cups
- 200 g caster sugar 1 cup
- 2 litres water 8 cups
- 3 apples unwashed, organic if possible (about 600g total)
- 1 lemon unwaxed (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.