Are you looking for a fermented fruit drink to make at home? This fermented fruit soda is full of electrolytes and a great addition to your drink menu at home.
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As a fermenter, and brewer, I love trying new recipes and new flavor combinations. This fermented fruit drink is unique and full of electrolytes!
You will learn how to make this fermented fruit drink (with hibiscus, coconut, lime and ginger), best practices when crafting a fermented fruit soda, and more!
This post is all about a fermented fruit drink.
Ultimate Fermented Fruit Drink with Hibiscus & Coconut
Fermented fruit drinks have so much potential. You can create anything you desire. Today, I have some dried hibiscus, which is hibiscus, to pair with coconut water that we got from the coconuts on our property.
When crafting this drink I also wanted to have a diverse flavor profile along side the fresh flavor of hibiscus. Therefore, I added lime, ginger, and coconut water.
Hibiscus naturally gives a tartness to its beverages. Usually, people will add some sort of sugar to counter the tartness.
Therefore, hibiscus will be great in a fermented fruit drink because to create a fermented drink you need sugar! The sugar we will add for the fermentation process will balance out the tartness of the hibiscus.
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Coconut water adds lovely minerals to the brew allowing it to not only be hydrating but also create that depth to the profile, more so than regular water would.
I also love this method of creating a fermented fruit drink because it takes around 48 hours until you can enjoy it. Unlike winemaking, cider, or beer where you won’t be able to enjoy it for weeks, if not months!
What ingredients you need for this recipe:
This recipe is for roughly 1 liter of soda, using 1 liter of coco water to start.
- 1 liter of coconut water without added sugar. You can choose to use regular water, then you will use a bit more sugar.
- 4 teaspoons of dried hibiscus
- Juice from 1 lime (hibiscus is naturally really tart, so we do not need a lot of lime)
- 3 tablespoons organic cane sugar, or brown sugar
- 1/4 cup chopped ginger
- 1/4 cup of yeast starter
- Star Sans to fully sanitize your bottles, when working with fermentation it is important to keep your equipment and ferments clean.
Naturally occurring coconut water (one’s without added sugar) have natural sugars. So, when thinking about fermenting keep that in mind.
The amount of sugar in coconut water depends on the age and type of coconut. So, I recommend to start with less sugar, and if you need to add more you always can.
If you have too much sugar in your fermented fruit drink it could explode due to over carbonation.
What equipment you need:
- Funnel
- Swing top bottles
- Pot and stove
The equipment is very minimal for this specific recipe. If you wanted to create a more fermented flavor in your sodas, there are two other methods to crafting sodas you can learn.
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How to make this lovely fermented fruit drink:
1. Sanitize all your flip-top soda bottles with Star Sans
2. Pour your coconut or regular water into your pot and start the stove.
3. Add chopped ginger and hibiscus.
4. Bring to a boil.
5. Boil for 10-15 minutes.
6. Turn off the stove and allow to cool.
7. Add in your ginger bug starter, the organic cane sugar, and lemon juice and give a real good stir. You want to aerate your “tea” to help jump start the fermentation process.
8. Using your funnel, gently transfer the soda into your flip-top bottles. Leave about 2 inches of headroom at the top of the bottles
9. Close your bottles.
10. Let the ginger beer soda ferment at room temperature. Burp the bottles regularly.
When I first made this recipe I added way too much sugar and the bottles were overly carbonated within 10 hours!! So be careful, keep an eye on it. You can even leave the bottles unsealed to allow the gases to escape if it is really active!
The longer it ferments the higher the alcohol content, and the greater chance of a fermented flavor!
11. Check the carbonation by gently opening up a bottle outside, pointing the cap towards a field or grass, just to be sure!
12. If the soda sounded like a Coca-Cola, and the sweetness is where you like it, you are ready to place the rest in the fridge to slow fermentation, get cold, and be ready to enjoy!
If the soda is still really sweet, then leave the bottles out in room temperature to ferment out some of that residual sugar!
This sums up the jamaica & coconut fermented fruit drink! You can also change out the jamaica with other herbs or fruits to create a delicious ginger-based soda.
There really are no rules when it comes to making fermented sodas, it’s all up to the brewer. Hope you enjoyed it. Follow us on Pinterest for more DIY inspiration.
This post was all about a fermented fruit drink.
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