Home / Recipes

Spring is here: strawberry & basil soda

This drink combines the softness of ripe strawberries with the aromatic lift of basil. The carbonation of the ginger bug will elevate it.

June 9, 2026

Brine and Bloom

Writing about fermentation for healthier living

Share this article:

fermented soda

Fresh and very spring-focused, this ferment combines the softness of ripe strawberries with the aromatic lift of basil. The result is a lightly sparkling drink with gentle acidity, bright fruit character, and fresh herbal notes that develop naturally during fermentation.

Strawberry & basil soda

Ingredients:

300g strawberries
8–10 fresh basil leaves
750ml filtered water
60g sugar
120ml active ginger bug liquid
Optional: – small squeeze of lemon juice for additional acidity

Equipment: 1-litre glass bottle or jar, Fine sieve or cheesecloth, Swing-top bottle or pressure-safe bottle for carbonation

Directions:

Wash and hull the strawberries.
Blend or mash them with around 250ml of the water until mostly smooth.
Transfer to a saucepan with the remaining water and sugar.
Warm gently for 5–10 minutes over low heat, stirring until the sugar dissolves. Do not boil aggressively.
Remove from heat and add the basil leaves.
Allow the mixture to infuse and cool completely to room temperature.
Strain the liquid through a fine sieve or cheesecloth into a clean jar or bottle.
Add the active ginger bug liquid and stir gently.
Cover loosely with a cloth or lid and leave at room temperature for around 24–48 hours. You may begin to notice: – small bubbles – slight cloudiness – a more developed aroma
Transfer to a sealed swing-top bottle or another pressure-safe bottle.
Leave at room temperature for an additional 1–2 days to build carbonation.
Burp the bottle carefully once or twice daily if needed.
Once carbonation reaches your preference, refrigerate. The finished drink should be: – lightly sparkling – softly acidic – fruit-forward but not overly sweet – gently herbal from the basil
Because fermentation continues over time, flavour and carbonation may gradually evolve in the refrigerator.

Notes:

Very ripe strawberries ferment more actively Cooler temperatures slow fermentation Fermentation time affects sweetness: longer fermentation generally means less residual sugar