Fermenting drinks at home is a fun playground. For the longest, I fermented homemade low-alcohol beverages with yeast until I finally switched to sourdough. Yes! You can ferment sparkling drinks with a sourdough starter.
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You might remember the SIMA recipe I’ve shared here on the blog previously. The method is the same in order to achieve low-alcoholic everyday drink but flavoring ingredients are different this time.
The recipe yields 2,5 liters Orange & Hibiscus Drink for which you’ll need a simple set of:
- a bubbly sourdough starter
- 2 blood oranges
- hibiscus tea (Hibiscus sabdariffa)
- brown sugar & caster sugar
- 5l kettle
- a big mason jar / a fido jar
- swing top glass bottles*
- sultanas or other dried fruit
All the delicious homemade fermented drinks
Fermented foods & drinks have been marching strong throughout the 2010s, don’t you think? I say yes please for the probiotics but buying a bottle of kombucha on the go can become an expensive habit.
There are so many traditional homemade fermented drinks around the world. We Finns have “sima” which we drink to celebrate the 1st of May. Vikings brew mead. There’s kefir, homemade beer, and ginger ale. And of course kvass from Eastern Europe.
I’m currently feeding two sourdough starters and for the time being, I have reasoned out having a third pet. It might be that at some point in the future I will get a SCOBY. However, 2020 is not the year for that and so I will continue to make refreshing drinks with sourdough fermentation. 🙂
Fizzy Blood Orange & Hibiscus Drink with sourdough fermentation | RECIPE
Any drink or food is as good as the ingredients. Choose organic, use quality ingredients. Combining both raw coconut sugar & caster sugar will not only build the flavors but give the drink a darker color. If you want lighter, more transparent blood orange drink, use only caster sugar or substitute with honey.
ALCOHOL IN HOME-FERMENTED DRINKS
How much alcohol does a homemade this drink have? Fermentation is a process where yeasts break down sugar in the absence of oxygen. Alcohol, as well as acids, are products of this.
Homemade sourdough fermented drink with a focused cold fermentation contains a small amount of alcohol (generally as a rule of thumb -1% if you do it right).
This low alcohol consistency is due to 3 main factors in the process:
- the limited amount of fermentation in room temperature
- the minuscule amount of fermentation agent used
- lower sugar consistency
I do not recommend homemade fermented drinks to be given babies or very small children, pregnant women or any person who may have a sensitivity to alcohol. In addition, Hibiscus herbal tea flowers are also used in flavoring here, which is why pregnant or breastfeeding women should not enjoy this drink.
CHOOSING RIGHT KIND OF BOTTLES
I always use glass bottles and do not recommend using plastic bottles. First-timers with no experience with fermenting in swing or flip-top bottles, working with screw caps can be more approachable. These 16 oz clear glass water bottles with a wide mouth* are quite nice.
Personally, I like 0,5l bottles with a swing-top best because of the experience champagne bottle effect. More attitude! Having smaller 0,5l bottles is also handy. It’s a nice amount of fresh drink available for two people without the need to store opened bottles in the fridge losing the sparkles. Without further ado, let’s have a look at the recipe.
MAKING & FERMENTING THE MIXTURE BOTTLING
MAKING & FERMENTING THE MIXTURE
Tips for safe fermentation
- The recipe calls for 1/8 teaspoon of sourdough starter. Imagine it’s an amount equal to a very small dry pea! Trust me, you don’t want to add too much starter.
- Of course, you want your beverage to be bubbly fresh and FIZZZZ. Ensuring a relaxed screw or giving the bottles a burp after the first night in the fridge will minimize the risk of too much carbonation.
- If you’re not a friend of raisins, try pieces of dried apricots. Dried fruits hold an important communicative task in the final stage of fermentation. If you’re fermenting for the first time and maybe added a bit too much sourdough after all, then you absolutely want to have these teammates.
- The raisins will surface just after the bottling, then descend and then re-surface to the top again when the drink is ready.
Oh gosh this drink was amazing! Really fresh, full of flavors and a bit less sweet in comparison to how I make sima. I know that blood orange season is short and maybe this recipe comes late for you. Substitute the blood orange with other citrus fruits and make your own flavor combo. Cheers and enjoy!