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Sparkling Elderberry Extract Lemonade
Dolce Flav
Rated 5.0 stars by 1 users
Category
Elderberry Extract
Author:
Dolce Flav
Servings
5
Prep Time
10 minutes
Cook Time
0 minutes
This naturally bubbly elderberry lemonade uses elderberry extract (not dried berries) for concentrated flavor and color, then relies on a gentle lacto-fermentation to create fizz. You’ll warm water just enough to dissolve honey, stir in fresh lemon juice, whey (or sauerkraut brine) and 2 Tbsp elderberry extract, let it ferment on the counter for a few days, then transfer to a swing-top bottle for a second ferment until it’s lively and lightly sweet. Chill, “burp” as needed, and enjoy within a couple of weeks. Based on Norm’s Farms’ lacto-fermented elderberry lemonade soda method.
Ingredients
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3 cups filtered water
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½ cup raw honey
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½ cup fresh lemon juice
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¼ cup whey
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2 Tbsp elderberry extract
Directions
Warm & dissolve: Heat the water just until comfortably warm; stir in honey until fully dissolved, then cool to room temp.
Mix the base: Stir in lemon juice, whey (or sauerkraut brine), and elderberry extract. Transfer to a clean 1-quart glass jar.
Primary ferment: Cover the jar with cloth or a loose lid and ferment at room temperature ~3–5 days, tasting daily. The longer it sits, the less sweet it becomes.
Bottle condition: Funnel into a swing-top bottle. Seal and condition 4–7 days, burping daily to release pressure. When pleasantly fizzy, refrigerate.
Serve: Chill completely, then pour over ice. Enjoy within a couple of weeks; burp occasionally in storage to avoid geysers.
Recipe Note
10 Helpful FAQs
1) Can I swap the whey?
Yes—use brine from a naturally fermented sauerkraut (no vinegar). It supplies the live cultures needed for carbonation.
2) What brand/type of elderberry extract works?
Any quality liquid elderberry extract works; Norm’s Farms’ extract is specified in the source recipe. Stick to ~2 Tbsp per quart.
3) How sweet should it be before bottling?
Bottle when it’s just a touch sweeter than you’d like; sugars continue to drop during bottle conditioning.
4) How do I know it’s carbonated enough?
During conditioning, open (burp) the bottle daily. When you hear a lively hiss and see bubbles rise, it’s ready to chill.
5) Do I have to use raw honey?
Raw honey is recommended for flavor; most sugar feeds the microbes. Longer ferments produce a less-sweet soda.
6) Is there any cooking?
No—only warm water to dissolve honey; keep it below hot-to-the-touch to protect cultures and delicate flavors.
7) Safety: will the bottle explode?
Use swing-top bottles and burp daily while conditioning; keep in a cabinet (not in direct sun) as a precaution.
8) How long does it keep?
Refrigerated, enjoy within 2 weeks for peak fizz and flavor. It becomes more tart over time as sugars are consumed.
9) Can I make it dairy-free?
Yes—use sauerkraut brine instead of whey for a dairy-free culture source.
10) Is elderberry safe?
Use commercial extract (already processed). Raw or undercooked elder parts can be unsafe; extracts/syrups avoid that issue. For medical questions or interactions, consult reliable health sources.