Fermented Grapefruit and Fennel Seed Soda
This tangy but sweet soda is the perfect beverage for Spring/ Summer. Packed with goodness from the wild ginger bug starter, this recipe is nature's fizzy drink!
Recipe & photography: @gourmetglow
Ingredients and Method
Ingredients
- For the Ginger Bug
- 6tbsp Ginger, bark left on and grated
- 4tbsp Caster Sugar
- 250ml Filtered Water
- For the Grapefruit Fennel Seed Soda
- 3 Lemons
- 2 Pink Grapefruits
- 120g Caster Sugar
- 60ml Ginger Bug (stained)
- 1tbsp Toasted Fennel Seeds
Method
- Begin with the Ginger Bug. Add the water and 1tbsp of sugar to a sterile jar and stir to dissolve. Add in 1 ½ tbsp grated ginger.
- Cover with muslin and secure with string then leave overnight. The next day add 1tbsp caster Sugar and 1 1/2tbsp grated ginger and combine. Cover and leave overnight again.
- Repeat this for two more feeds, it should begin to get fizzy and appear active. It is now ready to use. If not using straight away, store in the fridge for up to 4 weeks, feeding the day before use. Any bug you use, replenish with the same quantity of filtered water.
- For the soda, peel all the lemons and one pink grapefruit, leaving behind the pith which will make your drink bitter. Juice all the lemons and grapefruits.
- Mix the sugar with 1.8 litres of filtered water and dissolve. Add the peel, juice, bug and fennel seeds.
- Add these two one large sealable jars, or two bottles and leave somewhere ambient to ferment. This can take up to a week in cooler weather. Check the bottle each day (opening just a little to release any pressure) until fizzy.
- When it is carbonated to your liking, strain and bottle and refrigerate.
Recipe Tips
Open the bottles once every 2 days to prevent potential fridge explosions!
