I love stone fruit but I was running out of ideas for what to do with them. I had already done SO MANY THINGS!! I wanted to make something that could maybe be a pantry item… for Bellini’s maybe? And then I came across this recipe on The Kitchn for Peach Soda. It wasn’t just a syrup added to carbonated water it was fruit juice that was naturally carbonated through fermentation. I love fermenting stuff!! And this recipe said that it would only take me one day to turn juice into soda. They suggested using champagne yeast but I couldn’t find any at the store and I didn’t feel like running around to find it so I just used regular baker’s yeast.
I juiced my peaches using my Omega masticating juicer. It’s a little different than some other juicers and the only reason I mention it is that it yields a little more juice from anything I put in it than other kinds of juicers. I used my Sodastream bottles to ferment the juice (I have a soda stream and could have just made syrup to put in soda water but fermented stuff is so much fun!) because they allow for expansion that might occur during the fermentation process. Glass might explode and nobody wants that. So if you do this, find a plastic bottle with a good tight seal and use that.
24 hours after I put my bottle of juice and yeast in the cupboard, I pulled it out and opened it up. It barfed all over me and got my entire outfit covered in peachy fizz. So open it carefully over a sink with an apron on!!! After it calmed down I poured myself a taste and it was AMAZING!! I had a friend coming over so I made a little cocktail out of it but I definitely could have drank it plain. The yeast gives it this malty flavor I love. I’m definitely going to try other fruits with this because it’s sooooo good!
Below is the recipe from The Kitchn because they give instructions for how to do it if you don’t have a juicer. I hope you love doing this as much as I do!
Adapted from The Kitchn
- 1 1/2 pound very ripe yellow peaches (about 3 large fruits)
- 1/8 teaspoon of baker’s yeast
- 1 Tablespoon of lemon juice
- 1 cup water, plus more to fill the bottle
- Pinch of salt
- 1/2 cup sugar, plus more to taste
- Slice the peaches in half, remove the pit. Peel the peaches with a vegetable peeler and roughly chop the fruit into a mixing bowl. Toss with the lemon juice and salt.
- Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar. Stir to dissolve to sugar. Once dissolved, pour the sugar water over the peaches and let this stand for 10 minutes to macerate the peaches.
- Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree through a fine-mesh strainer into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to make a soda with less sediment. You should end up with 2 to 2 1/2 cups concentrated fruit syrup. (Reserve the strained solids for topping yogurt or ice cream!)
- Pour the juice into a clean 1-liter plastic soda bottle using a funnel. Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.
- Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.
- Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.