Go Back
Print Recipe
5 from 4 votes

Wildcrafted Queen Anne's Lace Soda with Peaches

Celebrate those last warm days of summer by making a wildcrafted Queen Anne's Lace soda with peaches.  It is like sipping on a sunset.

Ingredients

  • 1/2 gallon spring water
  • 20 heads Queen Anne's Lace flowers with stems (chop stems coarsely
  • 2 Queen Anne's Lace seed heads optional, if available
  • 2 peaches chopped coarsely and pits removed
  • 1 lemon sliced
  • 1/2 cup raw wildflower honey
  • 1 pinch champagne yeast optional

Instructions

  • Place Queen Anne's Lace and optional seed heads into a half gallon jar.  Cover with eight cups of water just off the boil.  Cool until just slightly warmer than room temperature.  Add the rest of the ingredients to the jar. Place a lid tightly on the jar and shake vigorously. Slightly loosen jar lid.
  • Over the next 24-48 hours (sooner if using a yeast like this), you should see bubbling in the jar, signaling fermentation. Allow to ferment for 24-48 hours, tasting occasionally.
  • When the desired level of fermentation is complete, pour wildcrafted soda through a fine mesh sieve lined with muslin into a bowl or eight cup measuring cup or pitcher. Pour into sterilized bottles like these. Cap tightly and allow to continue to ferment at room temperature for 8-16 hours. Test for desired “fizziness” (opening the bottle carefully by applying pressure to the lid while releasing the bracket on a swing top bottle) and refrigerate when you are happy with the soda. Please note that the contents of the bottle may be under pressure -- please be careful.
  • Wildcrafted soda is not intended for aging. Drink this goodness within two weeks and enjoy the last days of summer!