Wildflower Soda with Gorse, Dandelion & Cherry Blossom
We foraged wild spring flowers in our hometown and combined them with fresh ginger, sugar, and water. The naturally occurring wild yeasts on the petals and ginger spark a spontaneous fermentation, producing gentle bubbles and a vibrant, floral soda that tastes like spring in a bottle. We add sugar not to sweeten the drink, but to feed the wild yeasts that drive the fermentation. As they consume the sugar, they produce beneficial probiotics and natural carbonation. Most of the sugar is used up during this process, leaving behind a lightly fizzy, subtly sweet drink that’s far lower in sugar than it started with. The result is a drink with less sugar than most kombuchas.
Takes 6 days 20 minutes
Serves 8
Ingredients
- 4 litres water 16 cups
- 400 g organic granulated sugar approx. 10% of water weight
- 30 g fresh ginger chopped (skin on if organic)
- 15 g 1 cup fresh foraged gorse petals (yellow blossoms only)
- 15 g 1 cup fresh foraged dandelion petals (yellow parts only)
- 50 g approx. 1.75 oz fresh wild cherry blossom petals (no stems or leaves)
- 3 apples (organic, unwashed)
- 1 orange (organic, unwashed)
- 1 lemon (organic, unwashed)
Instructions
- Combine all ingredients in a clean fermentation jar: In a large glass jar (5L capacity), add 4 litres water, 400g sugar, 30g chopped ginger, 15g gorse petals, 15g dandelion petals, chopped apples and citrus fruit and 50g cherry blossom petals. Stir well until the sugar is completely dissolved.
- 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.