Fermented Fig Sparkling Drink
Embrace the essence of late summer with this effervescent fermented fig drink! Bursting with flavor and fizz, this refreshing beverage features ripe figs and a touch of natural sweetness, all while keeping the alcohol content below 1%. Perfect for sipping on warm afternoons, it's a delightful way to celebrate the season!
Prep
3
min
Cook
1
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 liter of water (4.23 cup)
🫙Pantry Staples(1)
- 50 g of sugar (0.25 cup)
📦Other(1)
- ripe figs
👨🍳 Instructions
- 1
Add 50 g of sugar to the pureed figs and mix well.
- 2
Add 1 liter of water and blend generously.
- 3
Allow the wild yeasts to acclimate to their new aquatic environment for a few hours before filtering and bottling.
- 4
Seal the bottle tightly and leave it in the shade at room temperature for one day.
- 5
The yeasts will consume the sugar, transforming the flavors and creating alcohol and carbon dioxide.
- 6
After one day, the drink is ready. It has very little alcohol but is well carbonated with surprising fig flavors.
💡 Pro Tips
- ✓Use ripe, unwashed figs since wild yeasts (primarily Saccharomyces and Candida species) live on the fruit's skin in concentrations of roughly 10^4-10^6 CFU/g—washing removes the very organisms driving fermentation.ingredient10^4-10^6 CFU/g
- ✓Maintain fermentation temperature between 70-75°F (21-24°C) because wild yeast activity slows dramatically below 65°F and above 80°F risks favoring acetic acid bacteria, which sour the drink instead of carbonating it.timing70-75°F
- ✓Use swing-top bottles rated for at least 60 psi rather than standard glass, since 50g of sugar fermenting in 1 liter can generate enough CO2 pressure to shatter thin-walled containers within 24 hours.equipment60 psi rating
- ✓Burp the bottle briefly at the 12-hour mark by cracking the seal for 1-2 seconds, since wild fermentations are unpredictable and unmonitored pressure buildup from vigorous yeast activity can cause dangerous over-carbonation or bottle rupture.technique12 hours
- ✓Filter the puree through cheesecloth before bottling to remove solids larger than 1-2mm, since residual pulp continues fermenting unevenly and creates unpredictable pressure pockets that lead to gushing when opened.technique1-2mm mesh
Share this recipe
Prep
3
min
Cook
1
min
Serves
4
people
Level
beginner
Share this recipe
Fermented Fig Sparkling Drink
Embrace the essence of late summer with this effervescent fermented fig drink! Bursting with flavor and fizz, this refreshing beverage features ripe figs and a touch of natural sweetness, all while keeping the alcohol content below 1%. Perfect for sipping on warm afternoons, it's a delightful way to celebrate the season!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 liter of water (4.23 cup)
🫙Pantry Staples(1)
- 50 g of sugar (0.25 cup)
📦Other(1)
- ripe figs
👨🍳 Instructions
- 1
Add 50 g of sugar to the pureed figs and mix well.
- 2
Add 1 liter of water and blend generously.
- 3
Allow the wild yeasts to acclimate to their new aquatic environment for a few hours before filtering and bottling.
- 4
Seal the bottle tightly and leave it in the shade at room temperature for one day.
- 5
The yeasts will consume the sugar, transforming the flavors and creating alcohol and carbon dioxide.
- 6
After one day, the drink is ready. It has very little alcohol but is well carbonated with surprising fig flavors.
💡 Pro Tips
- ✓Use ripe, unwashed figs since wild yeasts (primarily Saccharomyces and Candida species) live on the fruit's skin in concentrations of roughly 10^4-10^6 CFU/g—washing removes the very organisms driving fermentation.ingredient10^4-10^6 CFU/g
- ✓Maintain fermentation temperature between 70-75°F (21-24°C) because wild yeast activity slows dramatically below 65°F and above 80°F risks favoring acetic acid bacteria, which sour the drink instead of carbonating it.timing70-75°F
- ✓Use swing-top bottles rated for at least 60 psi rather than standard glass, since 50g of sugar fermenting in 1 liter can generate enough CO2 pressure to shatter thin-walled containers within 24 hours.equipment60 psi rating
- ✓Burp the bottle briefly at the 12-hour mark by cracking the seal for 1-2 seconds, since wild fermentations are unpredictable and unmonitored pressure buildup from vigorous yeast activity can cause dangerous over-carbonation or bottle rupture.technique12 hours
- ✓Filter the puree through cheesecloth before bottling to remove solids larger than 1-2mm, since residual pulp continues fermenting unevenly and creates unpredictable pressure pockets that lead to gushing when opened.technique1-2mm mesh