We are in berry season and who doesn’t love a refreshing bubbly water. This recipe is great for blemished, damaged, or overripe strawberries, blueberries, raspberries or fruit of any kind. It does not disappoint! This process came by accident on a bike touring trip where I stumbled across a sprawling wild berry patch. I picked a bunch into a mason jar for eating later but it macerated and fermented as I rode that day in the hot sun. The recipe has been refined since then but still doesn’t beat the original that was cooled overnight by being submerged in a river.
- Pack ripe, crushed berries into mason jar maybe about 1/3 of the way.
- Top with water and tightly secure screw lid.
- Leave out in the hot sun or counter for a day or two. Keep an eye out for a heavily bulging lid- that’s the sign we’re looking for.
- Place jar in the fridge to chill. (Tip: liquid absorbs carbonation better at colder temperatures, you can even roll the jar occasionally to distribute the Co2.)
- Enjoy your naturally carbonated, naturally sweetened sparkling beverage!