Step 1

FLAVOR. In the bottom of your jar, dissolve 2/3 cup of unpasteurized honey in a bit of barely warm water. You don't want to kill any enzymes in the honey by using hot water. Add 2-3 cups of fresh or frozen raspberries. Fill the jar with unchlorinated water, leaving 1-2 inches of head space. Tightly screw on lid. Gently "shake" to mix: Turn the jar upside down shaking a bit to loosen any honey stuck to the bottom of the jar, then flip back upright.

Step 2

FERMENT for 2-3 days to develop a nice raspberry flavor and give time for the bacteria to eat the sugars in the honey. To prevent kahm yeast from growing on the surface, "agitate" mixture 2-3 times per day by slighting tipping the jar from side to side.

Step 3

SECONDARY FERMENTATION. To produce natural carbonation, strain into small soda bottles, leaving 1-2 inches of headspace. I reuse my bottles saved from purchased Kombucha drinks. To prevent breakage from the build-up of gases, make sure to use bottles that have previously held a carbonated beverage.  Carbonation Booster? Taste your raspberry soda before starting your secondary fermentation. If there is no sweetness to it, add 1/4 teaspoon of sugar to each bottle. This will give the bacteria something to eat so that they can make CO2 bubbles for you. Cap tightly.To be on the safe side, place bottles in a closed container. I do this to contain any mess that might happen from a bottle exploding from a build-up of too much pressure.

Step 4

FERMENT for an ADDITIONAL 2-3 Days until soda becomes slightly bubbly.

Step 5

REFRIGERATE. Once they are cold, open slowly to release built-up carbonation and enjoy this refreshing drink.