Oh, hello there, friend! Come on in, kick off your shoes, and grab a mug of something warm, or maybe something bubbly if you’re like me and always have a batch of something fermenting on the counter. Today, I’m absolutely bubbling over with excitement to share a recipe that has truly become a cherished staple in our home, especially as the days get longer and the garden starts bursting with color.

You know how sometimes you stumble upon a recipe, almost by accident, and it just… clicks? This is one of those for me. It’s for a strawberry rhubarb fermented soda, and trust me, it’s going to be your new spring and summer obsession.

I remember the first time I even considered making my own soda. My eldest, Leo, was going through a phase where he was absolutely fascinated by anything fizzy.

He’d watch the tiny bubbles in his store-bought soda like they held all the secrets of the universe. But as a mom, I was always a bit wary of the sugar content and artificial ingredients. I mean, we all want our kids to enjoy delicious things, but not at the expense of their little bodies, right? So, I started looking into alternatives. Kombucha felt a bit intimidating at first, and water kefir was a consideration, but I really wanted something that felt more like a homemade fizzy soda, something that still hit that refreshing spot without all the guilt.

That’s when I started experimenting with fruit ferments, inspired by the bounty from our little patch of rhubarb and the juicy strawberries that seem to ripen overnight. The idea of a strawberry rhubarb fermented soda kept tugging at my sleeves.

The first batch was… well, let’s just say it was an experience! I might have over-fermented it a tiny bit, and the cork nearly hit the ceiling when I opened it. The kids shrieked with laughter, and even though it was a bit strong, they were intrigued. It quickly became a fun family science project. We learned about burping the bottles, about the tiny, magical yeasts doing their work, and the incredible transformation of simple fruit into a vibrant, tangy, subtly sweet strawberry rhubarb fermented soda.

The look on my husband Mark’s face when he tasted a perfectly balanced batch, with its natural effervescence and bright, fruity notes, was pure joy. He said it reminded him of the homemade drinks his grandmother used to make, but with a modern, gut-healthy twist. It became our go-to probiotic drink recipe for sunny afternoons, picnics, and just about any time we craved something refreshing. It’s naturally sweet, naturally fizzy, and just feels good to drink.

Plus, it’s a fantastic way to use up that abundant rhubarb and those beautiful strawberries from the garden or farmer’s market. So, if you’re looking for a simple, rewarding kitchen project that tastes absolutely incredible and makes your tummy happy, stick with me. This strawberry rhubarb fermented soda is a game-changer, and I can’t wait for you to make your own.

Ingredients

Alright, let’s talk about the stars of our show! Making a truly delicious strawberry rhubarb fermented soda starts with good ingredients, but don’t worry, we’re not talking about anything fancy or hard to find. This is kitchen magic with everyday items. Here’s what you’ll need:

2 cups fresh rhubarb, chopped into 1/2-inch pieces: Oh, rhubarb! That beautiful, tart, slightly fibrous stalk that just screams “spring!” When I pick it from our garden, I always go for the crisper, brighter red stalks. If yours are a bit greener, that’s totally fine, they’ll still bring that lovely tartness we need for this strawberry rhubarb fermented soda. If you don’t have access to fresh, you can use frozen, just make sure to thaw it first. The tartness is key for balancing the sweetness and providing a great environment for fermentation.

2 cups fresh strawberries, hulled and roughly chopped: These are the sweet, juicy counterbalance to our tart rhubarb. Look for ripe, fragrant strawberries – the kind that make your kitchen smell amazing just sitting on the counter. If they’re a little overripe, even better, as they’ll be sweeter and break down easily. We’re going to be gently cooking these, so a perfect, unblemished berry isn’t strictly necessary. Frozen works wonderfully here too; just let them thaw.
1/2 cup granulated sugar (or less, to taste): Now, this is the food for our friendly little yeasties! Don’t worry, most of this sugar gets eaten up during the fermentation process, leaving you with a healthier alternative to store-bought sodas. I usually start with 1/2 cup, but if your fruit is super sweet, you might go down to 1/3 cup. We’re aiming for a balanced rhubarb tonic flavor, not a dessert in a bottle. This is also where you can play around if you’re trying to cut back on sugar.

6 cups filtered water: Super important! Tap water can have chlorine or chloramines, which can inhibit our beneficial bacteria and yeasts from doing their job. I use a simple carbon filter pitcher, but bottled spring water works too. It’s a small detail that makes a big difference in getting a bubbly homemade fizzy soda.
1/4 teaspoon active dry yeast: This is our little fermentation starter! Just a tiny amount is all you need. You can find this in the baking aisle. Make sure it’s fresh and active. Sometimes I’ll use a wild starter, like a ginger bug, but for a consistent and reliable strawberry rhubarb fermented soda, active dry yeast is fantastic and easy to use. I often have a jar in the fridge, and it lasts quite a while.
Optional: 1-inch piece of fresh ginger, peeled and thinly sliced: This adds a lovely, subtle spicy note that complements the fruit beautifully. It’s not necessary, but it does add another layer of flavor to your strawberry rhubarb fermented soda.

Optional: A few sprigs of fresh mint or basil: For an extra layer of freshness or a unique twist. Add these right at the end of the initial cooking process or even to the bottles for a subtle infusion. My daughter loves the mint version!

Step-by-Step Instructions

Okay, deep breaths! We’re going to make some strawberry rhubarb fermented soda, and I promise you, it’s much simpler than it sounds. Think of it as making a delicious fruit syrup, then adding a little bit of magic!

Prep the Fruit and Simmer: First, get your rhubarb and strawberries ready. Wash them well, hull the strawberries, and chop both fruits into those nice, small pieces. Toss them into a medium-sized pot. Now, add your sugar and the filtered water. If you’re using that optional ginger, now’s the time to pop it in. Give it all a good stir. My little one, Chloe, loves to help with this part, stirring with a giant spoon, even if half the sugar ends up on the counter! Bring this mixture to a gentle simmer over medium heat. You’re not looking for a rolling boil, just enough heat to soften the fruit and dissolve the sugar. Let it simmer for about 10-15 minutes, until the rhubarb is really tender and the strawberries have broken down. You’ll notice the liquid taking on a beautiful pink hue. This forms the base for our delicious strawberry rhubarb fermented soda.
Cool Down Time: Once your fruit mixture is nice and soft, take the pot off the heat. Now, this is a crucial step for our yeast friends: let it cool completely. And I mean completely. If you add yeast to a hot liquid, you’ll essentially kill them, and then your strawberry rhubarb fermented soda won’t get fizzy. I usually set it aside on the counter for a couple of hours, or sometimes I even put the pot in an ice bath in the sink if I’m in a hurry. You want it to be room temperature or even a little cooler, around 70-80°F (21-27°C). Patience is a virtue in fermentation!

Strain the Fruit: Once cool, grab a fine-mesh sieve and a large bowl. Carefully pour the fruit mixture through the sieve, pressing gently on the solids with the back of a spoon to extract as much of that lovely, flavorful liquid as possible. You want a clear (or mostly clear) liquid for your homemade fizzy soda. You can discard the fruit pulp, or if you’re like me and hate waste, save it! It makes a fantastic jam or can be stirred into oatmeal. This strained liquid is your primary base for the strawberry rhubarb fermented soda.
Activate the Yeast and Combine: Now for the fun part! In a small bowl, whisk your 1/4 teaspoon of active dry yeast into about 1/4 cup of your cooled, strained fruit liquid. Let it sit for about 5 minutes until it looks slightly foamy – that means your yeast is alive and ready to work its magic. Pour this activated yeast mixture back into the main bowl of strained fruit liquid. Give it a gentle stir. This ensures the yeast is evenly distributed, ready to start the natural fermentation guide process for your strawberry rhubarb fermented soda.
Bottle it Up! This is where you’ll need some sturdy bottles. Swing-top bottles (like Grolsch bottles) are ideal because they can handle the pressure build-up and are easy to burp. You can also use clean, sturdy plastic soda bottles, but avoid thin glass bottles like old wine bottles, as they can explode under pressure. Carefully funnel your liquid into your bottles, leaving about 1-2 inches of headspace at the top. This is super important because as the yeast converts sugar to CO2, pressure builds up, and you need that space! My husband, Mark, once filled a bottle too full, and we learned that lesson the hard way – a sticky counter and a lot of laughter. This headspace is critical for a safe gut health beverage.

Ferment at Room Temperature: Seal your bottles tightly. Now, find a cozy spot at room temperature, out of direct sunlight, to let them ferment. This usually takes 1-3 days. The warmer your kitchen, the faster it will ferment. I often put them in a cupboard or on a shelf in a pantry.
Burp Your Bottles! This is the most crucial step for safety and for getting the right fizz. At least once a day (and maybe twice if your kitchen is warm), gently open each bottle to release the built-up pressure. You’ll hear a “pssst” sound, which means it’s working! Re-seal immediately. If you don’t burp them, the pressure can become too great, and the bottles could break. This is the key to mastering your strawberry rhubarb fermented soda.
Test for Fizz and Chill: After 1-2 days, carefully open one bottle and pour a little into a glass. Look for bubbles! Taste it. Is it fizzy enough for you? Is it sweet enough, or has the sugar been mostly consumed? If it’s to your liking, move all the bottles to the refrigerator. The cold temperature will significantly slow down the fermentation process, preventing it from getting too fizzy or turning alcoholic. If it’s not fizzy enough, let it sit out for another 12-24 hours, burping regularly, and test again. This whole process is the essence of a successful strawberry rhubarb fermented soda.

Serving Ideas

Once you’ve got a batch of this amazing strawberry rhubarb fermented soda chilled and ready, the possibilities are endless! This isn’t just a drink; it’s an experience. At our house, it’s usually gone within a day or two because everyone just loves it so much.

Our favorite way to serve it is simply over ice, garnished with a fresh strawberry slice or a sprig of mint from the garden. There’s something so refreshing about that bright, tangy sweetness and the gentle fizz that just hits the spot, especially after a long day of playing outside or tackling garden chores. It’s truly a delight as a probiotic drink recipe all on its own.

But don’t stop there! This strawberry rhubarb fermented soda is incredibly versatile.

Mocktails & Cocktails: For the adults, it makes a fantastic mixer. A splash of gin or vodka turns it into a vibrant, unique cocktail. For a delightful mocktail, I often mix it with a little sparkling water (if I want to stretch it further) and a squeeze of lime. It’s naturally sweet enough that you don’t need any additional syrups. My sister, Clara, who’s not a big drinker, absolutely loves it as her fancy non-alcoholic option when we have friends over.
Brunch Beverage: Forget the mimosas, try this! It’s perfect for brunch, alongside fluffy pancakes or a quiche. It’s light, refreshing, and feels a little special. It truly transforms a simple meal into something more festive. This homemade fizzy soda really shines at a casual weekend brunch.
Popsicles! Yes, you heard me! If you have any leftover strawberry rhubarb fermented soda (which rarely happens here, but if it does!), pour it into popsicle molds. They make the most incredible, tangy, and surprisingly refreshing frozen treat, especially on a sweltering summer day. It’s a great way to sneak some gut health beverage goodness into a kid-friendly treat.

Fruit Salad Boost: You can even use a splash of this soda to “dress” a fresh fruit salad. It adds a lovely tang and a subtle fizz that makes the fruit feel even more vibrant. Just a little drizzle can make a simple bowl of berries and melon feel gourmet.
As a palate cleanser: When we’re having a rich meal, a small glass of strawberry rhubarb fermented soda acts as a wonderful palate cleanser between courses. Its bright, clean flavor cuts through richness beautifully.
Picnic Perfect: This strawberry rhubarb fermented soda is absolutely ideal for packing in a cooler for a picnic. It’s so much more exciting than plain water or sugary juices, and it really feels like a special treat that you’ve made yourself. It makes a wonderful rhubarb tonic to share with friends.

Gift-Giving: Honestly, a beautifully bottled strawberry rhubarb fermented soda makes a wonderful, thoughtful gift for friends and neighbors. It’s unique, delicious, and shows you put some love into it. Just tie a little tag on it with serving suggestions!

However you choose to enjoy it, this strawberry rhubarb fermented soda is sure to become a beloved addition to your home kitchen. My family, especially Leo, gives it two thumbs up every time!

FAQs

I know you might have a few questions swirling around, especially if you’re new to making fermented drinks. That’s totally normal! I’ve been there, made the mistakes, and learned a lot along the way. Here are some of the most common questions I get about making strawberry rhubarb fermented soda, and my best answers:

Q: My soda isn’t getting fizzy. What went wrong?

A: This is the most common issue! There are a few culprits. First, did you use filtered water? Chlorine in tap water can kill the yeast. Second, was your fruit mixture completely cool before you added the yeast? Hot liquid will also kill the yeast. Third, is your yeast fresh and active? Old yeast might not have enough oomph. Lastly, is your kitchen warm enough? Yeast likes temperatures around 70-80°F (21-27°C) to be active. If it’s too cold, it will ferment very slowly, if at all. Give it time, make sure your ingredients are good, and be patient! This natural fermentation guide truly emphasizes temperature.

Q: How do I know when my strawberry rhubarb fermented soda is ready?

A: This comes down to taste and fizz preference. After 1-2 days of fermentation at room temperature, gently open a bottle and taste it. It should be noticeably fizzy, and the sweetness should have mellowed as the yeast consumes the sugar. If it’s not fizzy enough, reseal and let it sit for another 12-24 hours, continuing to burp it. If it’s too sweet, it needs more fermentation time. If it’s too tart or tastes yeasty, it’s over-fermented. Trust your taste buds! It’s all part of making a great homemade fizzy soda.

Q: Can I use different fruits?

A: Absolutely! This recipe is a fantastic template. You can swap out the strawberry and rhubarb for almost any fruit combination. Berries work beautifully, stone fruits like peaches or plums are lovely, and even apples or pears can create a wonderful gut health beverage. Just be mindful of the sweetness of the fruit – you might need to adjust the initial sugar content. Remember, the yeast needs sugar to ferment. A delicious probiotic drink recipe can be made with almost any fruit.

Q: Is it safe to make fermented drinks at home?

A: Yes, it is very safe, as long as you follow a few basic hygiene rules. Make sure your bottles are very clean and sterilized. Use filtered water, not chlorinated tap water. The low pH created by the fermentation process makes it an unfriendly environment for harmful bacteria. The key safety tip is to burp your bottles regularly to prevent excessive pressure build-up and potential bottle explosions. This is probably the most important safety aspect of making strawberry rhubarb fermented soda.

Q: What kind of bottles should I use?

A: Swing-top bottles (like those for Grolsch beer) are ideal because they’re designed to withstand pressure and have an excellent seal. You can also repurpose sturdy plastic soda bottles, as they will expand slightly to show you the pressure building. Do not use thin glass bottles like juice bottles or wine bottles, as they are not designed for fermentation pressure and can explode. Safety first when making your rhubarb tonic!

Q: What if my strawberry rhubarb fermented soda tastes alcoholic?

A: While home-fermented sodas contain a very small amount of alcohol (typically less than 0.5% ABV, similar to kombucha or even ripe fruit), if it tastes noticeably alcoholic, it means it has over-fermented. This happens if you leave it out at room temperature for too long. To prevent this, make sure to move your bottles to the refrigerator as soon as they reach your desired fizziness and sweetness. The cold slows down the yeast activity significantly. If it tastes too alcoholic, it might be past its prime, but a little bit is generally fine for adults.

Q: My soda is cloudy. Is that okay?

A: A little cloudiness is perfectly normal for a home-fermented drink. It’s usually just tiny bits of yeast or fruit sediment. It’s harmless! If you want a clearer soda, you can strain it again after fermentation, but I usually don’t bother. The taste is what matters most! This is a natural part of making strawberry rhubarb fermented soda.

Conclusion

There you have it, my friend! A recipe for strawberry rhubarb fermented soda that has truly brought so much joy and deliciousness into our home. It’s more than just a drink; it’s a little project that connects you to your food, introduces you to the magic of fermentation, and results in something incredibly satisfying. Every time I pour a glass, I think of the vibrant spring colors, the laughter from those early, slightly explosive experiments, and the simple pleasure of making something wonderful from scratch. It’s truly a recipe born from the heart of our kitchen, shared with you from mine.

Remember these three key tips as you embark on your strawberry rhubarb fermented soda journey:

Patience is Key: Don’t rush the cooling or the fermentation process. Good things take time, especially when you’re working with natural processes.
Burp, Burp, Burp! This is paramount for safety and for controlling your fizz. Make it a daily ritual.

Taste Along the Way: Your palate is your best guide. Trust your instincts to know when your homemade fizzy soda is just right for you.

This recipe can easily be varied too! Try adding a slice of lemon or lime to the bottle for a citrusy kick. A few blueberries or raspberries can also deepen the color and add another layer of fruitiness to your probiotic drink recipe. The possibilities are as endless as your imagination.

I truly hope you give this strawberry rhubarb fermented soda a try. It’s a rewarding experience, and the taste is just phenomenal. You’ll be so proud of yourself, and your family will be asking for batch after batch. If you’ve ever made a strawberry rhubarb pie recipe and loved that combination, you’re in for a real treat with this drink! It’s the same fantastic flavor profile, but in a refreshing, bubbly form. And hey, if you’re ever curious about other ways to use everyday ingredients for surprising results, like why you might why put baking soda in meatloaf, swing by the blog! Now go on, gather your ingredients, and get ready to enjoy the most delightful gut health beverage you’ve ever made. I can’t wait to hear how it turns out for you. Let me know in the comments below!

Strawberry Rhubarb Fermented Soda

Print Recipe

Naturally fizzy and bursting with seasonal flavor, this strawberry rhubarb fermented soda is a refreshing, probiotic-rich beverage perfect for warm days. Enjoy a homemade, healthy alternative to store-bought drinks.

Author: Kiera
Prep Time: 15 minutes

Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6-8 servings

Category: Beverage
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 cup chopped fresh strawberries
1 cup chopped fresh rhubarb
1/2 cup organic cane sugar (or to taste)

4 cups filtered water
1/4 cup active ginger bug starter (or liquid whey)

Cook Mode Prevent your screen from going dark

Instructions

Wash and chop the strawberries and rhubarb into small pieces.
In a large clean jar (at least 2-liter capacity), combine the chopped strawberries, rhubarb, and sugar.
Pour in the filtered water, stirring until the sugar is dissolved.

Add the active ginger bug starter (or liquid whey) to the mixture and stir gently to combine.
Cover the jar loosely with a lid, cheesecloth, or a breathable cloth secured with a rubber band. Place it in a warm spot (68-75°F / 20-24°C) out of direct sunlight for 2-4 days for the first fermentation.
Taste daily. Once the soda has a pleasant tanginess and you see small bubbles, it’s ready for bottling.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the fruit solids.
Transfer the strained soda into clean, flip-top bottles or other swing-top bottles suitable for carbonation. Leave about 1 inch of headspace.
Seal the bottles and allow them to ferment at room temperature for another 1-3 days for the second fermentation, or until desired fizziness is achieved.

Once fizzy, transfer the bottles to the refrigerator to slow down fermentation and chill thoroughly before serving. Enjoy cold!

Notes

For maximum fizziness and to prevent over-carbonation, ‘burp’ your bottles daily during the second fermentation by briefly opening and closing the tops to release excess CO2.