Pine Needle Soda Recipe – A Naturally Fermented Forest Brew
Did you know you can make your own bubbly soda using wild pine needles and honey? This homemade soda is naturally fermented, gently sweet, and tastes like a sip of the woods. All you need are pine needles, raw honey, and clean water. After a few days of sitting on your kitchen counter, you'll have a refreshing, living drink that's completely homemade and totally unique.
Servings 4
Equipment
- Flip-top glass bottle
- Small Funnel
- Fine Mesh Sieve
Ingredients
- pine needles (white pine is ideal) 4 cups
- raw honey 4 tablespoons
- About 4 cups filtered or spring water (enough to fill the bottle)
- lemon (or orange slices optional for garnish)
Instructions
- If the pine needles are dirty, gently rinse them in cool water. Swish them around to remove dust and bits, then lay them on a clean towel to air dry for 30–60 minutes.
- Put the pine needles into a 32-ounce flip-top glass bottle. Whole needle bundles with a bit of branch still attached seem to work best for fermentation.
- Add the honey and filtered water to the bottle. Use a small funnel if needed. Leave 1–2 inches of space at the top for bubbles to build.
- Close the lid and shake the bottle gently to help the honey mix with the water.
- Put the bottle in a warm (not hot) place to ferment—your kitchen counter works great. Avoid direct sunlight or spots that get too warm.
- The soda should start to fizz and carbonate after 2 to 3 days. Be careful when opening the bottle—it might bubble over. Open slowly over the sink.
- Strain the soda using a fine mesh sieve and pour over ice. Add a slice of lemon, lime, or orange for extra flavor.
- Enjoy fresh for best taste and fizz.
Notes
Notes
- You can use pine, fir, or spruce needles, but make sure the tree is safe to use. Avoid yew trees—they’re toxic.
- White pine is a great choice—it has a mild, citrusy flavor and five needles per bundle.
- Use raw honey for best results. It contains natural yeasts that help with fermentation. If you use pasteurized honey, adding a few unwashed raisins can help start the ferment.
- No need to “burp” the bottle unless you plan to ferment for more than 3 days. If so, open the cap slightly once a day to let out extra gas.
- Every batch is a little different depending on temperature and the tree you use. That's the fun part—each one has its own personality.