Bubbly Summer Treat: Homemade Probiotic Soda

Summer is the season for refreshing drinks! Around here, I almost always have a jar or two of tea brewing for iced tea, but sometimes you just crave something fizzy. We don’t buy soda for a variety of reasons, but I’ll admit—on a hot day, something cold and bubbly can really hit the spot.

So… I make it myself!

This homemade soda starts with a simple ferment starter, which then cultures the juice. I love that it helps use up my canned juices, the kids see it as a special treat, and they get probiotics in every sip. Best of all, much of the sugar is consumed in the fermentation process, so you can feel good about serving it.

Why Fermented Soda Is Good for You

Unlike store-bought soda, which is often packed with refined sugar, artificial flavors, and chemicals, fermented soda is a living drink. It’s full of beneficial probiotics that can support digestion, improve gut health, and even strengthen the immune system. The natural fermentation process also reduces the sugar content, leaving you with a lightly sweet, tangy, and bubbly beverage your body can actually benefit from. It’s refreshment with purpose—hydrating, nourishing, and guilt-free.

How to Make a fruit fermentation Starter

You’ll need a starter culture first. I make mine by combining in a pint jar:

• ½ pint water

• ¼ cup sugar (stir well)

• A few pieces of fresh fruit with the skin still on (berries work wonderfully—this time I used fresh strawberries).

The fruit’s skin is key—it naturally contains the wild yeast and beneficial bacteria that get your ferment going. Stir the mixture, cover it with a lid, and leave it on your counter. Each day, add about a tablespoon of sugar and a splash of water. Stir or swirl it daily. You should end up with a ping jar full of starter.

In 3–5 days, you should notice some bubbling and fizz—your starter is alive and ready!

Turning Juice Into Soda

To make soda, add about ¼ cup of your starter to a jug of juice. The measurement of the starter is not precise as it will multiply and grow. Sometimes if I want it to be done quicker, I will add a little more starter to get the population growing quickly, but the smallest amount will work, with time.

Depending on the juice’s natural sweetness, you might also add another ¼ cup or so of sugar. For instance, I make juice concentrate with the fruit we glean here. When I can it, I put minimal sugar in it and figure if it needs more, I can add it when I am preparing to drink. If you buy a jug of 100% juice to use, they don't usually need added sugar.

*The sugar is needed to feed your culture—it’s food for it and most of it will be converted into carbonation.

Cap your container and give it a shake or stir. Then let it sit on the counter to ferment. The fermentation time will vary, depending on the room temperature it sits in. Warmer temps will ferment faster. In the summer, my bottles take only 1 day to ferment. The winter takes a little longer.

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Safety First!

Fermentation builds pressure, and your bottles can explode if left unchecked. I use brewing latch-top bottles so I can “burp” them to release pressure when needed. To check for readiness, open the bottle carefully—I do this in the sink with a dish towel over the top. It saves a BIG mess, trust me! When you see bubbles and movement, it’s ready. This usually takes only a day or two.

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Storing Your Soda and feeding your starter

If you’re not drinking the soda all at once, refrigerate it to slow the fermentation and keep the fizz longer. Don’t forget to feed your starter so it’s ready for the next batch! After using the starter, refill the jar with fresh water and a tablespoon or 2 of sugar, depending on how much you used. Lightly shake and let it keep brewing. (If I am not going to use the starter for a few days it can be put in the refrigerator to slow its progress, but don't leave it long without feeding it.)

This is such a fun way to use up summer’s canned juices, and it’s far cheaper and healthier than store-bought soda. It’s lightly sweet, naturally fizzy, full of probiotics, and—most importantly—something you can feel good about handing to the kids on a hot summer day.