Very Berry Summer Quencher (Non-Alcoholic*)

Very Berry Summer Quencher (Non-Alcoholic*)

When the days turn hot, the tendency is to pop open cans of soft drinks to assuage thirst and get a hit of sugar. But as we know well, those liquid ounces from big pop producers are filled with toxic chemicals, diabetes inducing sugars, or nerve damaging fake sugars. Is there a healthy alternative to quench our desire for effervescent beverages? Yes! Please welcome lacto-fermented beverages that you can make in your very own kitchen, using Kraut Source! As lacto-fermentation is anaerobic, using Kraut Source will keep the air out while the cultures multiply.



  • 1-1/2 cups (360 ml) organic strawberries and raspberries**, mixed
  • 1/4 cup (60 ml) raw honey or maple syrup
  • 1/2 cup (120 ml) hot filtered water
  • 3-1/2 cups (840 ml) cold filtered water
  • 1 capsule probiotic powder*** OR 1/4 cup (60 ml) whey (Watch our video "Whey to Go" on how to make your own whey)


1. Place the sweetener of choice into a quart-size, wide-mouth mason jar.
2. Pour the hot water over the sweetener to dissolve, and then mix in the cold water.
3. Add in the probiotic capsule by pulling the capsule apart and releasing only the powder within, OR add whey and stir.
4. Add in the mixed berries. Stir well.
5. Place the Kraut Source moat onto the jar, and secure with the standard mason jar ring.
6. Fill the moat 3/4 up with tap water, and place the cap on.
7. Place your ferment in a warm spot for 2 - 3 days. (Unlike fermenting vegetables/fruits, lacto-fermented beverages can be placed warm spots and it's OK if exposed to sunlight)
8. After the initial fermentation of 2 - 3 days, filter the liquid into a flip-top bottle (see image below), and allow to ferment further for 2 - 3 days. This will help to produce a more effervescent drink. Store in the refrigerator when ready.

Tip: Enjoy it straight from the bottle, over ice, or dilute it with sparkling mineral water.

Note: As the flip bottle creates a seal, the carbon dioxide that is produced during fermentation cannot escape. This is what will give the beverage bubbles; however, the carbon dioxide can also cause the bottle to explode if too much pressure is built up. Follow these steps a couple of times a day while at room temperature:
Open the cap, allow the carbon dioxide to go "whooosh," and then close it up again. Once in the fridge, the cooler temperature will slow down the buildup, and you will not need to "burp" the bottle.

*"Non-alcoholic" beverages are defined as having no more than .5% alcohol-by-volume. As there is a small amount of alcohol produced in lacto-fermented beverages, be mindful of consumption by children.
**As conventional berries are sprayed with pesticides, it's highly recommended to get organic whenever possible.
***Get a probiotic supplement that is in capsule form, and containing several strains of lactobacilli cultures.


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