Raspberry Rooibos Soda
I made another foray into probiotic sodas, and this one is going down as a favorite. I used only a handful of ingredients, and very little time actively working on it.
Raspberries have such an amazing intense flavor, they really do all the work for you!
This would make a fantastic summer thirst quencher!
I was happy to discover 2 bags of raspberry puree in the deep freeze that I thought I had used up.
Berry picking season can’t get here fast enough.:)
What you need for 1 gallon:
Bring 2 cups water, raspberries, and cinnamon stick to a boil. Turn off heat.
Add loose tea. Add sugar and stir to dissolve.
Cover & steep for 8 minutes.
Strain through several layers of cheesecloth into 1 gallon container and cool to lukewarm.
Add ginger bug.
Top with water to shoulders of container, stir to combine, and top with an airlock.
Leave in warm area of your house (72F) to ferment.
Stir daily using a non reactive utensil (I use a wooden chopstick) to aerate.
Ferment for 3 days, stirring daily, then transfer into sterilized pressure-safe bottles (I use pop bottles to avoid ‘bottle bombs’) using a wine siphon.
Leave for 24 – 48 hours in your pantry or cupboard to allow CO2 buildup if you want carbonation. Otherwise place directly in the fridge.
Have you made any ginger bug sodas?