‘Forgotten fruit’ and whey soda

Name: Fruit and whey soda recipe
Yield: 2L
Ingredients: 5 pieces (approx 1.2kg) overripe fruit, roughly chopped into 2cm pieces, core and all (we used apples, pears and strawberries); 230g raw honey (see notes); 650ml filtered water; 90ml strained yoghurt whey (see notes); 2 tsp dried herbs or flowers of your choice (optional, we used lemon myrtle)

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by Simone Watts

CHEF

Sep 11, 2024

“During the colder months, I use bruised pears or apples as they’re in season, however this ferment is also delicious with summer stone fruit, berries or a mixture of both. The raw honey and the yoghurt whey – another commonly wasted ingredient – give this ferment an extra zingy probiotic kick." – Simone Watts.

You’ll need to start this recipe at least a week ahead. You’ll need a sterilised 2L glass jar, a small square of cloth large enough to fit over the top of your jar, an elastic band to secure cloth, a fine sieve or sieve lined with muslin, and a sterilised 750ml flip-top bottle (look for these at op-shops).

5 pieces (approx 1.2kg) overripe fruit, roughly chopped into 2cm pieces, core and all (we used apples, pears and strawberries)
230g raw honey (see notes)
650ml filtered water
90ml strained yoghurt whey (see notes)
2 tsp dried herbs or flowers of your choice (optional, we used lemon myrtle)

Method

1.

Place chopped fruit in a sterilised jar, then top with the honey, filtered water and whey.
2.

Cover the top of the jar with a small square of cloth, then secure with an elastic band. The fruit will naturally rise to the top, so use a clean spoon to give the fruit a quick stir, morning and evening, during the fermentation process, to avoid any moulds growing.
3.

Leave soda out at room temperature, but out of direct sunlight, for about 5-7 days. Fermentation time will vary, depending on the temperature in your kitchen, which fruit you’re using and how ripe it is, but generally, after about 5 days, you should see the first signs of fizz and foam begin to form on the surface.
4.

Once the fizz begins, give your soda a little taste each day (see notes), and you’ll notice sweetness starting to balance out with a nice fruity tang. When it reaches this stage, it’s ready to bottle.
5.

Strain the soda through a fine sieve, then transfer to a sterilised 750ml fliptop bottle. Seal the bottle and leave overnight at room temperature to allow carbonation to build up. Refrigerate the next morning. Once chilled, your soda is ready to enjoy.

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Recipe Notes

Always take care when opening naturally fermented beverages that are stored under pressure. Variations in fruit sugars or room temperatures can sometimes lead to an over-fizz and a giant mess! I always do the first pop of my natural sodas outside, as a precaution. It’s important the honey has not been heat-treated, as this will affect the fermentation process. Whey is the opaque liquid that pools naturally in store-bought or homemade yoghurt. Collect it by hanging yoghurt overnight in a sieve lined with a fine cloth placed over a bowl.

To sterilise jars: Sterilising jars for pickling is crucial to prevent bacterial contamination and ensure the safety and longevity of your pickled goods. Sterilise glass jars in the dishwasher on the hottest cycle, or alternatively, heat washed, dried jars and metal lids (no seals) in a 120°C/100°C fan-forced oven for 20 minutes. Fill jars while both contents and jar are still hot.

Zero-waste ideas: For the kids, pour the soda into popsicle moulds and freeze for a refreshing and healthy summer treat. For the adults, add 1 tbs ginger to a pear or apple soda during the ferment process. Once complete, mix with spiced rum for a dark & stormy cocktail with a daily dose of probiotics!