Raspberry Ginger Soda

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Ginger bug
  • 6 cups Raspberries, Fresh or frozen

• Liquids

  • 1 cup Water

Found on nourishedkitchen.com

Description

Ingredients

• 6 cups fresh or frozen raspberries
• 1 cup water
• 1 cup ginger bug (get the recipe here)

Directions

• Puree the raspberries in a food processor or blender, and then strain them through a fine-mesh sieve or piece of cheesecloth, pressing them to extract about two cups of juice. Discard the seeds.
• Stir the ginger bug well to aerate it and to distribute the wild yeast and bacteria it contains, and then strain about a cup of the ginger bug liquid into the raspberry juice. Return any stray bits of ginger that remain in your strainer to your ginger bug container. Whisk water into the raspberry and ginger bug.
• Place a narrow-mouth funnel (like this one) into the neck of a flip-top bottle (order them here. Pour two cups of the raspberry and ginger mixture into each of the two flip-top bottles, seal them tightly, and allow them to ferment at room temperature for two to three days, or until bubbles begin to appear when you tip the bottle upside down and turn it right-side up again. Transfer the bottle to the refrigerator, and let it chill for at least one day before serving. Take care when opening the bottle, as its contents are under pressure and it may foam when opened.