10/07/2026
**** Hibiscus & Raspberry Wild Fermented Soda ****
This refreshing summery wild ferment uses a hibiscus tea base and wild microbes from the raspberries. It’s refreshing and super easy! And there’s no starter needed!
Brew 4 cups of hibiscus tea ( is fab 😍)
Strain and cool in your glass jar
Add 1 cup of raspberries (or strawberries!)
Add 1/4 cup of sugar
And a squeeze of lime to brighten
Stir to mix
Cover with a muslin cloth, or kitchen roll. Secure with an elastic band.
Leave on the countertop to ferment for 24-48 hours. Once you see bubbles on top, and there’s no alcoholic smell, then it’s ready to bottle. Mine was ready within 24 hours due to the heat 🙂.
Strain through a sieve over a funnel into a flip top bottle. Ferment on the counter for 24-48 hours. This one can be lively, so pop the lid several times per day just to avoid explosions 😬😬
Once it’s nice and fizzy, pop in the fridge and enjoy! I diluted with sparkling water and lemon included lots of ice. A wedge of lime, ice and mint would be lovely too!