Strawberry-Rhubarb Soda

Strawberry and rhubarb is probably the most iconic fruit paring. It seems so simple, but together, it’s perfection. It tastes like spring, it’s delightfully refreshing, and it is also so easy to make!

SODA BASE:

You’ll start off by making strawberry-rhubarb syrup. This is done by adding your chopped fruit to a pot, adding water and sugar, and letting it simmer for 10 mins. We will dilute it later, but this is your soda base!

FERMENTATION:

One of the key ingredients to making homemade soda is using an active ginger bug. If you don’t have yours yet, be sure to check my post on how to make one from scratch! The ginger bug is a wild ferment culture, which will kickstart the fermentation process. We’ll add a small amount to your soda base, and the yeasts in the ginger bug will break down the sugar in our syrup, to produce carbon dioxide! Carbon dioxide is what makes your soda “fizzy.” This process can take a few days, and it’s done in an airtight bottle (like swing top bottles), to keep the carbon dioxide from escaping.

PROCESS:

After you add all the ingredients to a swing-top bottle, let it ferment at room temperature for 1-3 days. During this time, “burp” your bottles, which essentially just means to open your bottles every day to help relieve the pressure from building up too much. If you burp your bottle and notice a lot of bubbles and pressure built up, then your soda is ready! Chill in the fridge before opening and enjoying!