When it’s hot and we’ve been working in the garden or barn, the most thirst quenching drink we can imagine is something cold, sweet, and fizzy. A soda. Occasionally we find organic, all-natural sodas at the Amish bent and dent store and enjoy them as a treat, but in general we find them to be too sweet. Recently we’ve gotten in the routine of creating something even better: homemade sodas infused with herbs and flowers. They are among the most delicious beverages I’ve ever tasted, so today I’m going to share how to make your own homemade soda from herbs and edible flowers you might already have in your garden.
How to Make Homemade Soda
First off: there are naturally fermented sodas that use only the live culture of whey, sauerkraut juice, or a ginger bug to generate a bit of fizz, and there are also recipes for sodas made with packets of yeast. Our recipe combines the two, so you get the best of both worlds – fizz and live culture probiotics. Either way, it’s the action of the yeast that carbonates the soda: as they eat a small amount of the sugar, they make carbon dioxide gas, which is trapped in the bottle, builds up pressure, and forms the carbonation.
Making soda is not an exact science. You’ll want to get the proportions and timing pretty close to the recipe below, but don’t worry if you wiggle on quantities or ingredients. The point is to have fun and be creative! We harvested sage, anise hyssop and elderflowers from our garden and used these as flavorings, but you could also use strawberries, calendula, chamomile, rhubarb, lavender, lemon juice, and so on!
- A large handful of herbs or edible flowers of choice (We have used anise hyssop, sage, and elderflowers in three different batches, and all three have been delicious!)
- One gallon of water
- 1 1/2 cup organic sugar (Or honey or other real sweetener. If you want it more sweet, add up to 2 cups of sugar the next time.)
- 4 TBSP lemon juice
- 1 TBSP sauerkraut juice or whey (to add optional live culture)
- 1/4 tsp yeast (you can use champagne or ale yeast, or even bread yeast)
To Make the Soda
1) Place your large handful of herbs in one gallon of water. Bring to a boil, and then allow to cool slightly before adding sugar. Stir to dissolve the sugar completely.
2) When the liquid has cooled to room temperature, stir the lemon juice, optional live culture, and the yeast into the “tea.” Mix well.
3) Using a funnel for spill-proof pouring, and a strainer to catch plant material, pour the soda into bottles. Although we used flip top beer bottles, you may want to use food grade plastic soda bottles, for safety’s sake.
4) Set the bottles in a room temperature location for around 48 hours (36 in warmer summer weather) to develop carbonation. This is when you need to be most attentive to your soda. If you leave it in a warm environment for too long, the CO2 gas pressure can become so great that the bottles can explode, with potentially injurious results. Plastic soda bottles are less dangerous in this regard.
5) If you want to check for fizz, you can slightly crack open one of the bottles to see how fizzy it is, then recap it quickly. After carbonation, move the bottles to your refrigerator, or another cold location. Although the cold slows the activity of the yeast, it doesn’t stop it altogether, so plan on drinking it within the week.
6) Open carefully, cracking the seal slowly to monitor how much carbonation has occurred. Sometimes, it may foam out a bit like champagne, so hold the bottle over a bowl to capture any spill. Serve cold, or over ice, and enjoy!
Pin it for Later: