Cherry and spice fermented soda is a deep ruby summer drink made with cherries, sugar, water, warm spices, and an active starter such as ginger bug. It is fruity, gently sparkling, and fragrant with cinnamon, clove, or vanilla.
This is a short fermented drink, designed to be made in small batches and refrigerated once fizzy. Cherries bring colour and richness, while spice gives the drink a soft aromatic depth. Cinnamon makes it warming, clove makes it more intense, and vanilla gives a rounder, softer finish.
Because fermented drinks can build pressure, use a pressure-safe bottle, check often, and chill thoroughly before opening.
Why you’ll love it
This cherry soda feels bright but grown-up: fruit-forward, gently spiced, and lightly sparkling. It is lovely served cold over ice with a few fresh cherries or herbs.
The recipe can be adjusted depending on the mood you want. Cinnamon gives a classic spiced cherry flavour. Clove should be used sparingly because it is powerful. Vanilla makes the drink softer and almost dessert-like.
FAQs
Which spice works best with cherry soda?
Cinnamon gives a warm, familiar cherry-spice flavour. Vanilla makes the drink softer and rounder. Clove is strong, so use only one small clove for the whole batch.
Do I need a ginger bug?
Yes, for this version you need an active starter to create fizz. The ginger bug should be bubbly, fresh-smelling, and active before you use it.
How do I prevent too much pressure in the bottle?
Use a pressure-safe bottle, leave headspace, ferment briefly, check often, and refrigerate as soon as the drink is fizzy. Always open chilled bottles carefully over the sink and away from your face.
Cherry and spice fermented soda
Ingredients:
Makes about 750 ml:
- 250 g fresh cherries, pitted
- 500 ml water
- 50 g sugar
- 1 small cinnamon stick, or 1 clove, or ½ tsp vanilla extract
- 60 ml active ginger bug liquid
- 1 tsp lemon juice, optional, added before bottling
Directions:
- Wash the cherries well and remove the stones.
- Place the cherries, water, sugar, and your chosen spice in a small saucepan.
- Warm gently until the sugar dissolves and the cherries release their colour. Do not boil hard.
- Remove from the heat and let the mixture infuse for 15–20 minutes.
- Strain through a fine sieve, pressing gently on the cherries to extract the juice.
- Let the cherry liquid cool completely to room temperature.
- Once cool, stir in the active ginger bug liquid and lemon juice if using.
- Pour into a clean pressure-safe bottle, leaving at least 4–5 cm of headspace.
- Ferment at room temperature for 12–24 hours. In warm weather, check after 8–12 hours.
- When the drink is gently fizzy, refrigerate thoroughly before opening.
- Open carefully over the sink, away from your face.
What to Expect
The drink should become lightly sparkling with a deep red colour and a fragrant cherry-spice aroma. The level of fizz depends on the strength of your starter, room temperature, and fermentation time.
Pressure can build quickly in fermented drinks. Do not leave bottles at room temperature for long, especially in hot weather.
Fermentation Time
12–24 hours at room temperature.
Check early in warm kitchens.
Notes:
Storage
Store in the fridge and drink within 3–5 days.
Open carefully and keep chilled.
Serving Ideas
Serve over ice with fresh cherries, mint, basil, or lemon balm.
Add a strip of lemon peel for brightness.
Serve with summer desserts, fruit plates, brunch dishes, or savoury snacks.
Mix with sparkling water if you want a lighter drink.
