This strawberry-rhubarb-basil soda is nothing short of delightful. Plus, it’s a fermented drink, making it full of probiotics and great for health benefits! It’s made using a ginger bug, which I have a post here on how to make one from scratch.
The process is simple. Start by making your maceration syrup from strawberries, rhubarb and basil. Combine the fruits and basil in a jar and cover in sugar in equal weight to your fruit. Then let it sit for a few days in the fridge until the syrup is released.
After the syrup is released, strain the sugar and rhubarb and transfer the syrup to a swing top bottle. Make sure the bottle is pressure safe, as you don’t want it to explode on you. Then add your active ginger bug and water, taste test and adjust to your preference. Add more syrup if you like it sweeter, or less syrup if you want your final soda to be less sweet. Let it ferment at room temperature for 1-3 days. Fruits tend to ferment quickly, so keep checking on it but burping the bottles, essentially opening the bottle to release pressure. After you notice that there is pressure built up, transfer to the fridge and let it chill before enjoying! Garnish with another basil leaf!
