Blackberry Ginger Kvass

Want a wholesome drink that contains plentiful anti-oxidants? A drink that will carbonate and remind you of soda pop but taste so much better? Blackberry kvass will give you just that, whether sun warmed and freshly picked from the bush, purchased at the local farmer’s market or frozen for a fruity winter drink. Growing up on the northwest coast of Oregon, blackberries were plentiful throughout the summer months. Fresh, canned or frozen, they were always around in one form or another!

But one form I didn’t know about was this fermented blackberry drink. Its been a pleasure to learn about and make, seeing how its such a wholesome, healthy and delicious choice! Really, its like drinking a Martinelli’s sparkling juice (not affiliated), only this one is made in your own kitchen, complete with the carbonating effect that makes the drink “sparkle and fizz” in your mouth!

Fermented Blackberries & Honey

Blackberry Kvass

Ingredients:

  • 1-1 1/2 C berries, fresh or frozen
  • 1 Tbs raw honey
  • 1/4 C lightly packed & grated, organic ginger (optional)
  • non-chlorinated water

Directions: Plop honey in the bottom of a quart (4 C) jar. Add berries and (optional) ginger. Cover with chlorine-free water, filling to the top of jar’s shoulder. Slip a sealing lid into place-an old metal canning lid and ring will do-and tighten to stop airflow. Keep in temperatures of 60-70F (15-21C). Gently shake jar every day to prevent mold growth on top of floating berries and to help release berry juice. As each day passes, liquid will grow darker. Foamy-like bubbles will begin appearing on the surface when the fermenting process begins. Berries and ginger will be pushed to the top due to carbonation. At this point, begin testing strength of the drink. After about two weeks (depending on temperatures), it should be ready for consumption. Strain juice through a cloth, separating out berries and ginger. Re-bottle, adjusting sweetness levels by adding a wee bit of liquid stevia or a bit more honey. Sweeten (if desired) then refrigerate to stop fermenting action and maintain sweetness levels. 

Blackberry & Ginger Kvass

 

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