Learn how to make Lemon Basil Soda, a refreshing and naturally fermented beverage. Lemon Basil Soda is a delightful twist on classic lemonade, combining the bright tang of lemons with the aromatic flavor of fresh basil. This soda is all-natural and non-alcoholic, making it a perfect drink for all ages.
Much like my ginger beer recipe, lemon basil soda is naturally fermented and packed with probiotics, making it a healthy choice for your gut. Have a small glass every day to enjoy its digestive benefits.
I was initially skeptical about basil in a beverage, but I quickly became a fan. Now, basil isn’t just for pizza or spaghetti sauce in my kitchen; it’s the taste of summer! I grow plenty of basil in my garden just for this recipe and its non-fermented twin, Basil Lemonade, making it a seasonal favorite. I’ve shared Lemon Basil Soda with many friends, and they all love it. You’ve gotta try it!
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Ingredients
- 8 cups filtered water (Filtered water is necessary due to the chlorine in tap water. Chlorine kills bacteria and will also kill the fermentation process. I use a Berkey filter to filter my tap water.)
- 1 cup sugar (You must use real sugar so the beneficial bacteria have something to consume. No sugar substitutes.)
- 1 cup lemon juice (Do not use bottled lemon juice. The preservatives might hinder the fermentation process.)
- 1/2 cup ginger bug liquid (This is a starter culture you can easily make yourself. Get the recipe here.)
- 1 cup packed fresh basil leaves
Equipment
Instructions
Boil filtered water, sugar, basil, and lemon juice, for a few minutes, until sugar dissolves.
Remove from heat. Cover and steep one hour.
Strain into a bowl. Chill to below 80 degrees. (Higher temps will kill your ginger bug starter culture.)
Stir in ginger bug liquid.
Pour into flip top bottles and store in a room temperature spot for 2-3 days.
Open and test for carbonation and flavor. If it’s bubbly and tastes good to you, it’s done.
Store flip top bottles in the fridge to prevent overfermentation.
Lemon Basil Soda
Equipment
- large pot
- mesh strainer
- bottle funnel
- flip top bottles
- Berkey water filter
Ingredients
- 8 cups filtered water Filtered water is necessary due to the chlorine in tap water. Chlorine kills bacteria and will also kill the fermentation process. I use a Berkey filter to filter my tap water.
- 1 cup sugar You must use real sugar so the beneficial bacteria have something to consume. No sugar substitutes.
- 1 cup lemon juice Do not use bottled lemon juice. The preservatives might hinder the fermentation process.
- 1/2 cup ginger bug liquid This is a starter culture you can easily make yourself. Get the recipe here.
- 1 cup packed fresh basil leaves
Instructions
- Boil filtered water, sugar, basil, and lemon juice, for a few minutes, until sugar dissolves.
- Remove from heat. Cover and steep one hour.
- Strain into a bowl. Chill to below 80 degrees. (Higher temps will kill your ginger bug starter culture.)
- Stir in ginger bug liquid.
- Pour into flip top bottles and store in a room temperature spot for 2-3 days. Open and test for carbonation and flavor. If it’s bubbly and tastes good to you, it’s done.
- Store flip top bottles in the fridge to prevent overfermentation.
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