Go Back
Wild Fermented Strawberry Guava Soda

WILD FERMENTED STRAWBERRY GUAVA SODA.

During the summer months, any sweet fruit and its skin—like strawberry guava—can be used for a wild ferment that becomes a delicious sparkling soda.
Print Recipe Pin Recipe

Ingredients
  

  • 1 part strawberry guava pulp, including skin and seeds or any fruit and its skin (remove pits for stone fruit)
  • 3-4 parts purified water
  • 1-2 tablespoons raw, local honey optional depending on fruit's sweetness, but will increase speed of fermentation

Instructions
 

  • Wash your fruit just to remove any dust and dirt.
  • In a large bowl, use clean hands to mash up the fruit into a soupy pulp.
  • Transfer the fruit pulp into a large, clean, thick-walled glass jar or sturdy plastic jar, large enough to hold the fruit and water and still have at least 2-inches of room at the top.
    It's very important that you use a thick enough glass jar and leave room at the top, otherwise fermentation can cause the glass to shatter.
  • If using honey, dissolve the honey into a bit of water, then add it to the pulp along with the rest of the water, 3-4 times the amount of fruit pulp. Cover with a lid and shake thoroughly to distribute.
  • Remove the lid and cover the top of the jar with a few layers of folded cheesecloth and seal with a rubber band. Let the jar sit on the counter, away from light and heat, for 12-24 hours.
  • Once 12-24 hours have passed, open up the jar to release any built up gases from fermentation, and give your ferment a stir. You will likely already see bubbles!
  • Taste to determine how much longer you want to ferment. The longer you ferment, the more tangy and funky flavored it will become (but overall, it won't likely ferment past 1-2% alcohol content). Cover with cheesecloth, and continue this process for up to 2 or 3 days, stirring every 12 hours.
  • Once you're ready to slow down fermentation, strain the pulp out of the liquid, and pour the liquid into a glass jar. Seal with a screw-on lid and let sit on the counter, away from light and heat, for another 12-24 hours, or as long as you like.
  • When you're ready to stop fermentation, move the bottle to the fridge. Resist the urge to shake! Slowly open the jar when you're ready to drink, and serve over ice. Add additional honey, lime, vanilla, cardamom, or any other flavors you like to compliment the fruit you've used.