Bubbly Summer Treat: Homemade Probiotic Soda
Updated: Jun 20
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 juice concentrates, 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
Before you can start fermenting, you'll need to make a simple fruit starter culture.
Ingredients:
½ pint (1 cup) water
¼ cup sugar
A few pieces of fresh fruit with the skin still on (berries work especially well; I used fresh strawberries)
Instructions:
Pour the water into a clean pint-sized jar.
Add the sugar and stir until it dissolves.
Add the fresh fruit, making sure the skin is left on. The fruit skin naturally contains wild yeast and beneficial bacteria that help start the fermentation process.
Cover the jar loosely with a lid and place it on your kitchen counter at room temperature.
Once a day, add:
1 tablespoon sugar
A small splash of water
Stir or gently swirl the mixture daily.
Continue feeding the starter each day until the jar is nearly full.
When Is It Ready?
After about 3–5 days, you should start to see bubbles and notice a slight fizz when you stir. This is a sign that the wild yeast is active and your fruit fermentation starter is ready to use. If your kitchen is cool, it may take a day or two longer.
Tip: If you don't see any bubbling after 5 days, continue feeding and stirring for a few more days. Warmer temperatures generally speed up fermentation.
Turning Juice into Soda
Once your fruit starter is active, it's time to turn juice into naturally carbonated soda!
Add about ¼ cup of starter to a jug or bottle of juice. The amount doesn't have to be exact. Since the culture will continue to grow and multiply, even a small amount will work if you give it enough time. If I want the soda to ferment a little faster, I'll add a bit more starter to jump-start the process.
Depending on how sweet your juice is, you may also want to add about ¼ cup of sugar. For example, I make and can fruit juice concentrates from the fruit we harvest here on the homestead. When I can them, I use very little sugar because I can always add more later if needed. If you're using store-bought 100% fruit juice, it usually contains enough natural sugar and doesn't need any extra.
Why add sugar? The sugar feeds the yeast and beneficial bacteria in your starter. As they consume the sugar, they produce carbon dioxide, which creates the bubbles and carbonation in your soda.
Once you've added the starter (and sugar, if needed), cap the container and give it a good shake or stir. Leave it on the counter to ferment.
Fermentation time will vary depending on the temperature of your home. Warmer temperatures speed things up, while cooler temperatures slow them down. During the summer, my soda is often ready in just 24 hours. In the winter, it may take a couple of days longer.
***Check your soda daily. When it's bubbly and fizzy to your liking, move it to the refrigerator to slow the fermentation and enjoy!
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.
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.
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