Probiotic Naturally Carbonated Black Currant Soda

Ingredients

• 1200 g black currants (or other berries)(200g)
• 2200 ml water(200g)
• 3135 g sugar(135g)
• 41200 ml water (non-chlorinated)(1200g)
• 5125 ml active ginger bug (strained)(125g)

Instructions

1. 1In a saucepan, combine black currants, sugar, and 200 ml water.
2. 2Bring to a boil while stirring to dissolve the sugar.
3. 3Reduce heat and simmer for 10–12 minutes until berries are soft and burst.
4. 4Mash gently to release more juice.
5. 5Strain through a fine sieve, pressing to extract all the liquid.
6. 6Let the syrup cool completely.
7. 7In a large clean pressure-safe bottle, add the strained ginger bug and the cooled syrup mixed with 1.2 liters water.
8. 8Leave about 2–3 cm headspace and shake to mix.
9. 9Seal tightly and let ferment at room temperature for 1–5 days, burping glass bottles daily to release pressure.
10. 10Once carbonated to your liking, move the bottles to the fridge to chill and slow fermentation.
11. 11Serve cold and enjoy.