Friday, 13 June 2014

Rhubarb, Strawberry & Red Currant Yeasted Soda

Rhubarb and strawberries are some of the first crops to come to a spring farmers' market. And fresh from the field, there is nothing quite like their taste. Rarely available commercially, red currants are amazingly beautiful red gems that are very difficult to find anywhere other than a backyard garden or a local farmers' market.
Red Currants grow in our Alberta gardens

Champagne yeast does a great job at carbonating beverages, and can be found at most good wine and beer stores. This recipe MUST use champagne yeast and not bread or beer yeast or your concoction will turn out quite disgusting!

This fruity and tart soda is great for hot days and is perfect for garden parties, but make sure to place it in the fridge within a day of adding the yeast to your base, or else you’ll have some fermentation action going on! 

Rhubarb is always available at a spring farmers' market
Rhubarb can be purchased at Dargatz Family Farm and Holden Colony's booths at the market. Strawberries can be found at Red Apple and Steve & Dan's B.C. Fruit. And last year, we saw red currants at AIG's B.C. fruit stall.
ingredients Soda Base
The flavour of a fresh picked strawberry is unbelievable!
175 g Rhubarb, cut into 1 inch pieces
500 g Strawberries, quartered, tops off
175 g Red currants
Pinch of salt
1. Add all ingredients to a pot on low heat. Cover with lid.
2. Cook for 45 minutes, stirring occasionally.
3. Strain mixture through cheesecloth. Reserve liquid in refrigerator. 
ingredients Soda
275 g Reserved soda base
700 mL Distilled water
25 g Honey
100 g Simple syrup
.2 g Champagne yeast (winning wines plus)
1. Add soda base, water, honey and simple syrup to a bowl. Stir to combine.
2. Transfer to two 500 mL flip-top glass bottles (or any bottles that can seal completely and handle lots of pressure!)
3. Add .1 g yeast to each bottle.
4. Lightly shake. Store in a cool, dark place (not refrigerated) overnight. 
5. Next day, place bottles in refrigerator for 24 hours. 
6. When ready to serve, lightly tip bottle back and forth, as there will be natural sediment. 
7. Pop ‘er open and enjoy! 

Contributed by Carley Jane Stanton from her blog, Northern Urbanites
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