Coca Cola Zero Sugar Raspberry, 500 ml

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For a deeper vanilla flavor, whisk in some vanilla bean powder to the syrup before adding to the glass. Press the raspberries into the strainer to extract as much of the raspberry-infused sweet liquid as possible.

Like other fermented drinks, this raspberry soda takes a few days to culture, and it's worth your time. It's delicately sweet - almost dry - and wonderfully effervescent. And, if you use a ginger bug, it has the faintest touch of fresh ginger which complements the raspberries nicely.

You make your own raspberry soda syrup from scratch which means it’s free of chemicals and preservatives which makes it safe for the whole family to enjoy. Add in a dose of probiotics by replacing the soda water with your favorite kombucha. You can also make your own cranberry kombucha to enjoy with the syrup. Vanilla Extract - Adds a hint of vanilla flavor that pairs very well with the variety of flavors in raspberries.

Fill a glass with ice and add 2 tablespoons of raspberry soda syrup, or more or less to taste (amount will depend on the size of your glass). Next, strain the cooled raspberry water into a pitcher. Then, whisk in your ginger bug or another starter culture like water kefir, jun tea, or fresh and active whey. The key here is to use a starter that contains plenty of active beneficial microbes and probiotics to give life to your raspberry soda. The soda syrup makes a batch that you can keep in the fridge so you can enjoy lots of raspberry sodas. Be sure to also try this Mango Soda recipe too. Jump to:The journey towards artistry and committing everything for your moment is an accolade in itself. Greatness or glory doesn't come by accident, it is earned. YES, most fermented drinks will contain alcohol. This is particularly true of yeast-based fermented drinks (NOT lactofermented which will typically have less). Yeast-based ferments include anything fermented with ginger bug, kombucha, etc. Lactofermented drinks include things like whey-based sodas and beet kvass (though not traditional Russian kvass which traditionally uses sourdough rye as a starter).