Posted on May 2, 2016 | 0 comments

Another great recipe from Nourished Kitchens!
Raspberry Ginger Soda
  • 6 cups fresh or frozen raspberries
  • 1 cup water
  • 1 cup ginger bug (recipe below)
  1. Puree the raspberries in a food processor or blender, and then strain them through a fine-mesh sieve or piece of cheesecloth, pressing them to extract about two cups of juice. Discard the seeds.
  2. Stir the ginger bug well to aerate it and to distribute the wild yeast and bacteria it contains, and then strain about a cup of the ginger bug liquid into the raspberry juice. Return any stray bits of ginger that remain in your strainer to your ginger bug container. Whisk water into the raspberry and ginger bug.
  3. Place a narrow-mouth funnel into the neck of a flip-top bottle. Pour two cups of the raspberry and ginger mixture into each of the two flip-top bottles, seal them tightly, and allow them to ferment at room temperature for two to three days, or until bubbles begin to appear when you tip the bottle upside down and turn it right-side up again. Transfer the bottle to the refrigerator, and let it chill for at least one day before serving. Take care when opening the bottle, as its contents are under pressure and it may foam when opened.

Ginger Bug

Ginger bug, a slurry of fermented ginger and sugar, forms the basis for homemade, traditionally fermented sodas including root beer, mint sodas, or fruit-based sodas that are rich in beneficial bacteria.
Serves: about 1 pint
  • Fresh Ginger
  • Whole Unrefined Cane Sugar, or substitute jaggery
  1. Break off a knob from your hand of ginger, peel away its papery skin and grate it until you have 2 heaping tablespoons. Place the grated ginger in a small jar, whisk in 1 tablespoon unrefined cane sugar and 2 tablespoons filtered water. Cover the jar loosely and allow it to ferment in a warm spot in your kitchen.
  2. Every day for at least 5 days, mix an additional 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water into your jar. The ginger will begin to foam and bubble at its top, and will take on the yeasty fragrance of beer. After 5 days, it is ready to use. You can also store it in the refrigerator, and feed it 2 tablespoons grated ginger, 1 tablespoon sugar and 2 tablespoons water once a week.
  3. To use the ginger bug to make homemade sodas, prepare 1 quart of herbal tea sweetened with a caloric sweetener like sugar. Strain off ¼ cup of the ginger bug’s liquid and whisk it into the sweetened tea. Replace the ¼ cup ginger bug you’ve removed with 2 tablespoons sugar dissolved into ¼ cup water. Transfer the sweetened tea and ginger bug to flip-top bottles, and allow it to ferment at room temperature for 3 days. Transfer to the fridge or drink straight away.

Definitely looking forward to this to sit next to my Kombucha!

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