As the South African sun beats down and spring continues to captivate us all, there’s nothing like a refreshing drink to help you take it all in. This wild spring soda recipe requires a little patience, the desire to truly chill, and some fresh fruit.
Let’s get into it:
- Sweet summer fruits like figs, peaches, strawberries, Kei apples (African apricots) and even cucumbers
- 2 tbsp raw honey, maple or agave syrup (raw honey works best as it contains wild yeast)
- Handful of fresh herbs and edible flowers
- 500ml spring or tap water left uncovered overnight
- Roughly chop the fruit. Use enough to fill ⅓ of a 1L jar with a screw-on lid.
- Add the honey, maple syrup, or agave syrup. Top with fresh herbs and edible flowers, before filling up with the spring or tap water.
- Close the lid tightly and shake the jar until all the honey or syrup has dissolved – don’t be afraid to bruise the fruit; it will make the drink sweeter and more flavourful.
- Unscrew the lid. Cover the opening of the jar with a clean cloth secured with an elastic band, or simply leave the lid on without screwing it tightly. For active fermentation to take place, the drink has to be exposed to oxygen.
- Leave the jar on the kitchen counter, covered and away from direct sunlight, for up to a week. It will start to bubble and become fragrant.
- Taste the drink after 5 days. If you like the flavour, strain the soda and bottle or put it into a jar with a tight-fitting lid. Otherwise, leave to further ferment for a couple of days before straining.
- Once strained, leave the tightly sealed bottle of soda on the kitchen counter overnight, then refrigerate for a day. This will build carbonation for a fizzy soda. If not fizzy enough for your liking, tightly close the bottle and allow it to sit on the counter for another day, then refrigerate again.
NOTE: Increase the amount of ingredients accordingly to make for more people.
Written by Woman And Home Team
Feature image: Woman&Home