Strawberry Rose Soda
Strawberry Rose Soda
Ingredients
For the Rose Tea Base
- 1/4 cup dried rose petals
- 2 tablespoons dried rose hips
- 4 cups hot water
For the Soda
- 1/4 cup granulated sugar, or to taste, or use fruit juice/natural sugars
- 1/2 cup ginger bug starter, active and bubbly
- 1 cup strawberries, hulled and sliced
Instructions
- 1
Combine the dried rose petals and dried rose hips in a heat-proof pitcher or large glass jar. Pour the hot water over the roses and rose hips. Allow to steep for 5 minutes to create a strong tea.
⏱️ 5 min
- 2
Strain the rose tea into a clean bowl, discarding the solids. Add the granulated sugar (or your preferred natural sweetener) to the warm tea and stir until fully dissolved. Allow the tea to cool completely to room temperature. This is crucial to protect your ginger bug.
⏱️ 10 min
- 3
Once the rose tea is at room temperature, stir in the active ginger bug starter. Ensure your ginger bug is bubbly and active before adding.
⏱️ 2 min
- 4
Add the sliced strawberries to the mixture. Gently stir to combine.
⏱️ 3 min
- 5
Carefully pour the strawberry rose soda mixture into clean swing-top bottles, leaving about 1 to 2 inches of headspace at the top of each bottle. This space is important for carbonation and to prevent overflow.
⏱️ 5 min
- 6
Seal the bottles and place them on your counter at room temperature for 2 days for the first fermentation. Check for carbonation by gently opening a bottle over a sink after 24 hours; if it's fizzy, it's ready. If not, let it ferment for another day. The longer it ferments, the more carbonated and less sweet it will become. Burp bottles daily if they seem very active to release excess pressure.
⏱️ 48 min
- 7
Once desired carbonation is achieved, transfer the bottles to the refrigerator to slow down fermentation. Enjoy your homemade Strawberry Rose Soda chilled!
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Rose Soda
For the Rose Tea Base
- 1/4 cup dried rose petals
- 2 tablespoons dried rose hips
- 4 cups hot water
For the Soda
- 1/4 cup granulated sugar, or to taste, or use fruit juice/natural sugars
- 1/2 cup ginger bug starter, active and bubbly
- 1 cup strawberries, hulled and sliced
Instructions
- 1
Combine the dried rose petals and dried rose hips in a heat-proof pitcher or large glass jar. Pour the hot water over the roses and rose hips. Allow to steep for 5 minutes to create a strong tea.
⏱️ 5 min - 2
Strain the rose tea into a clean bowl, discarding the solids. Add the granulated sugar (or your preferred natural sweetener) to the warm tea and stir until fully dissolved. Allow the tea to cool completely to room temperature. This is crucial to protect your ginger bug.
⏱️ 10 min - 3
Once the rose tea is at room temperature, stir in the active ginger bug starter. Ensure your ginger bug is bubbly and active before adding.
⏱️ 2 min - 4
Add the sliced strawberries to the mixture. Gently stir to combine.
⏱️ 3 min - 5
Carefully pour the strawberry rose soda mixture into clean swing-top bottles, leaving about 1 to 2 inches of headspace at the top of each bottle. This space is important for carbonation and to prevent overflow.
⏱️ 5 min - 6
Seal the bottles and place them on your counter at room temperature for 2 days for the first fermentation. Check for carbonation by gently opening a bottle over a sink after 24 hours; if it's fizzy, it's ready. If not, let it ferment for another day. The longer it ferments, the more carbonated and less sweet it will become. Burp bottles daily if they seem very active to release excess pressure.
⏱️ 48 min - 7
Once desired carbonation is achieved, transfer the bottles to the refrigerator to slow down fermentation. Enjoy your homemade Strawberry Rose Soda chilled!