Rejoice! Cherries are starting to show up at farmers markets throughout Niagara, and for me, sitting outside on a hot mid-summer day, slowly popping one after another into my mouth offers nothing other than a calming, almost nostalgic sense of bliss. Usually, the first basket I bring home is designated for this purpose alone. After that, it’s time to get creative!
Fresh, sweet cherries and tart limes are a well known & loved combo. Throw some fresh mint and honey in the mix and you’ve got a refreshing, perfect-for-summer drink. Combine all of this with a lively ginger bug, and you’ve got a healthy, probiotic rich soda.
Hopefully, you saw my previous post for Fermented Ginger Ale, and you’re familiar with a ginger bug - maybe you even made one! If you don’t quite know what I’m referring to, have a read and get started on your bug. This is your super low-maintenance starter - and it’s a must for this recipe.
Fermented Cherry Lime Soda with Mint
Make the honey-sweetened cherry syrup
About 2 - 3 cups pitted cherries, halved
3 tbsp raw honey
A few sprigs of fresh mint. You can omit this if you don’t have any or would rather not include it. You can also use a different herb in it’s place. My second runner up for this is lavender!
1.5 cups filtered water
Combine all ingredients in a medium sauce pan and bring to a gentle boil. Reduce heat and simmer for about 10 minutes. With a fork, roughly mash the cherries as they begin to soften.
Remove from heat and cool completely before straining.
Pour the cooled syrup through a fine mesh strainer, pressing with a fork to coax out every last drop of liquid. Transfer this to a 2L mason jar*.
*if you don’t have a 2L mason jar, simply divide this recipe between 2 1L jars - use what you’ve got!
Add remaining ingredients
Juice from 6 limes
1 tsp salt
1/2 cup ginger bug (use mostly solids)
About 4 - 5 cups filtered water - enough to fill your jar(s)
Add the lime juice + the salt + ginger bug to the cherry syrup. Give it a quick stir and top this off with filtered water to fill the jar.
Attach the lid and and shake it up a bit. Leave this on your countertop to ferment for about 3 days, opening the lid daily to release CO2 and gently tipping it upside down once or twice to mix things up.
On day 3 or so, it should be fizzy and you should see ginger solids accumulating at the top of the jar. This is a sign that CO2 has built up and there is carbonation - fermentation is underway! Tip the jar upside down and give it a shake. It should be nice and fizzy, leaving you with a wonderful sense of pride & accomplishment.
Strain the soda and pour into flip-top bottles.*
Allow this to sit at room temperature for about 6 - 8 hours. This will encourage more carbonation to build up.
Pop your bottles into the fridge and consume within 3 months.
*any glass jar that you have on hand will be fine, even smaller mason jars. If you don’t have smaller bottles or jars, the jar you’ve just used will do the trick. The purpose of moving the soda to smaller bottles is to encourage more carbonation quickly. Carry on with the ‘second ferment’ step with whichever size vessel you decide to go with, as carbonation will occur regardless - it might just be slightly less exciting & dramatic.
Enjoy your Cherry Lime Soda over ice with a sprig of mint and a slice of lime. You can also mix it with a bit of vodka or a splash of rum to slowly sip as you relax and take in this steamy, stay-at-home July.
