Fun fact, did you know that cream soda does not actually contain cream? The cream flavor comes from vanilla, and our taste buds perceive it as creamy! This phenomenon was first observed in the 1850’s when vanilla was starting to be accessible. Around 1865, the vanilla flavored soda was patented and that’s the flavor we now associate with cream soda.
What’s better than cream soda – cherry cream soda! With the addition of black cherries, this is one of the best takes on cream soda. Its fruity, creamy, and so very delightful!
Soda Base:
Start by making your soda base. In a saucepan, add pitted black cherries, sugar, vanilla bean paster (can substitute with vanilla extract), and 1 cup of water. Simmer for 10 minutes. Use more or less sugar, depending on how sweet your cherries are and how sweet you like your soda. If your cherries aren’t very sweet, use more sugar, and vise versa. Use a potato masher to fully mash up the cherries and extract all the flavor from your cherries
Let cool for at least 10 minutes and transfer to a large jug or bowl. Add the rest of the water, followed by an active ginger bug. The ginger bug is essential, so you cannot leave it out or substitute it. It will kickstart the fermentation process and that’s how we make homemade soda! Taste test at this stage and adjust as needed. Add more sugar if needed. Your soda base should be slightly sweeter than what you want your final soda to be as some of the sugar will be consumed during the fermentation process.
Fermentation:
Transfer your soda base to pressure safe bottles. I use swing top bottles that work really well for this step.
Leave the bottled soda at room temperature for 1-3 days. Fermentation happens quickly with fruits, so be sure to burp your bottles once a day. If you notice pressure building up, then your soda is done! It will take 1-3 days, depending on your environment, temperature, and so on. Chill before serving and enjoy!
