Ingredients
Method
- In a large saucepan, mix 3 cups water, 1 cup raspberries, 1/4 cup honey, and 1 tbsp lime juice.
- Bring mixture to a boil, then turn heat down to medium and let simmer for 5-8 minutes.
- Turn off heat. Let the fruit tea mixture steep and cool in the pan. This could take a few hours.
- Strain 1/3 cup ginger bug into a 16oz swing top glass bottle. Then strain the fruit tea into the bottle leaving about 2 inches headspace on top.
- Close the lid, give the bottle a gentle shake to mix it up. Then, let it sit on the counter for 12 hours.
- Open the lid after the first 12 hours to “burp” it and let the pressure out. Then, close and let sit for another 12 hours.
- After the second 12 hours, open the bottle and taste. If you are satisfied with it, store it in the fridge for up to 2 weeks. Otherwise, repeat the process until it reaches your desired taste/fizziness.
- Enjoy straight from the bottle or over ice.
Notes
When doing the initial fermentation on the counter, make sure you do not forget to open the lids at least every 12 hours otherwise the bottles could explode.
When opening the lid, try opening it very slowly to prevent it from bubbling over. I’ve had swing tops come flying off the bottle and the contents spilling over from opening it too fast when there was a lot of pressure!
Once you’re satisfied with the taste of your drink, store it in the same bottle in the fridge for up to 2 weeks. It will continue fermenting but the fridge will slow it down drastically, so you will not have to open the bottle so often.