If you're craving something refreshing and a little different, this Cinnamon Plum Soda is perfect! The combination of juicy plums and warm cinnamon, paired with the natural fizz from the ginger bug, makes for a unique homemade soda experience. It’s super easy to put together and a fun way to try out seasonal flavors. Whether you’re making it for yourself or to impress guests, this soda will definitely bring some sparkle to your day!
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❤️Why you will love this recipe
- Naturally fermented with ginger bug: Enjoy a healthy, probiotic-rich soda that's naturally carbonated through fermentation!
- Fruity and spiced: The juicy sweetness of plums pairs beautifully with the warmth of cinnamon, creating a unique and delicious flavor profile.
- Easy to make: Just a few ingredients and some time for fermentation, and you have a homemade soda ready to enjoy.
- Low-effort equipment: No special gear is needed—just a pot, strainer, and a bottle for fermentation!
Plum and cinnamon are just such a great flavor combination. There's just something so comforting about it, especially when the weather cools down. This cinnamon spiced plum soda is like autumn in a drink you can sip on!
If you love this recipe, you should defintaley try my Cinnamon Spiced Plum Jam, a huge hit in my family.
🥣Equipment
For this recipe you just a few basic tools to get the job done:
- Measuring cups and spoons: Accurate measurements are key!
- Medium pot: For simmering the plums and cinnamon to bring out their flavors.
- Cooking Spoon: Use a heat-resistant spoon like wood, plastic or silicone. Ideal for mashing the plums and stirring the mixture as it cooks. An optional potato masher can help squeezing out all the juices from the plums.
- Strainer: To separate the solids from the liquid.
- Fermentation bottle: A glass bottle with a tight seal is perfect for fermenting the soda.
📝The Ingredients
This soda uses simple ingredients, but each one plays an important role in balancing flavor and fermentation:
- Water: The base for creating the plum syrup.
- Plums: Use fresh, ripe plums for the best flavor and sweetness.
- Cinnamon: A cinnamon stick works best, but ground cinnamon is a fine alternative.
- Sugar: Essential for feeding the ginger bug during fermentation of the soda to make it bubbly.
- Alternative Sugar: Use an alternative sweetener like stevia, monk fruit sweetener, or erythritol to adjust the sweetness. Normal white sugar will be "eaten" by the ginger which makes the soda bubbly.
- Ginger Bug: The fermentation starter that gives the soda its natural fizz.
👩🏻🍳How to make fermented Plum Soda
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Simmer plums, cinnamon, and water in a pot until the plums soften.
- Mash the plums to release more juice and let the mixture cool.
- Strain the mixture, removing solids, and stir in the sugar until dissolved.
- Combine the liquid with your ginger bug and pour it into a fermentation bottle.
- Ferment for 2-3 days, burping the bottle daily to release excess gas.
- Refrigerate the soda, then enjoy chilled!
🍴Serving suggestions
This Cinnamon Plum Soda is as versatile as it is refreshing. Whether you’re enjoying it solo or serving it up for guests, here are a few ways to enjoy it:
- Serve over ice: This soda is best served chilled, but pouring it over a glass of ice really makes those fruity and spiced flavors pop.
- Garnish: Add a cinnamon stick or plum slice for a beautiful, seasonal touch.
- Lighten with sparkling water: For a lighter, more subtle fizz, top your soda with a splash of sparkling or flat water. This is a great option if you like your drinks a bit milder.
- Make a cocktail: Mix with vodka, gin, or rum for a delicious fall-inspired drink.
- Pair with fall treats: This soda goes perfectly with cinnamon rolls, pumpkin bread, or a slice of apple pie!
- Pair it with sweet treats: Serve this alongside your favorite fall desserts like cinnamon rolls, apple pie toaster strudel, or pumpkin bread. The flavors complement each other perfectly, making it an ideal autumn gathering drink.
- Make it a cocktail: If you’re looking to make this soda a bit more grown-up, try mixing it with vodka, gin, or rum. The fruity and spiced notes pair beautifully with a range of spirits.
🥄Storage
Once your soda has fermented to your liking, it’s important to store it properly to maintain its freshness and carbonation:
- Refrigerate: After the 2-3 day fermentation, transfer the bottle to the fridge. This slows down the fermentation process and preserves the soda’s fizz.
- Shelf life: The soda stays fresh for about 1-2 weeks in the fridge. After that, it will continue to ferment, causing the sweetness to decrease and the flavor to change. So, you can still enjoy the drink but the flavor will change over time getting more sour the more it ferments.
- Release pressure: Be sure to "burp" the bottle daily (open it briefly to release excess gas) to avoid over-carbonation or potential explosions.
❗Troubleshooting
Here are some common issues you might run into when making fermented soda and how to fix them:
- Soda tastes sour: The longer it ferments, the less sweet and more tangy it gets. Refrigerate earlier to retain sweetness.
- Not fizzy enough: If your soda isn't carbonating, your ginger bug might not be active enough. Let it ferment longer, or try adding a bit more sugar to feed the yeast.
- Too fizzy or over-carbonated: This can happen if you ferment too long or forget to burp the bottle. Release pressure daily or refrigerate sooner.
💭Frequently asked questions
Q: What is a ginger bug?
A: A ginger bug is a naturally fermented starter made from ginger, sugar, and water. It provides carbonation and probiotics to your soda.
Q: Can I make this soda without sugar?
A: No, sugar is needed to feed the ginger bug for fermentation. You can, however, adjust the sweetness with alternatives like stevia after fermentation.
Q: How do I know if my soda is ready?
A: The bottle will feel pressurized, and you'll see small bubbles forming. Taste it to check the level of fizz.
Q: Can I flavor the soda with something else?
A: Absolutely! You can experiment with different fruits or spices to customize your soda. Try my raspberry ginger soda for example.
Q: Is this soda alcoholic?
A: The soda has a very low alcohol content (less than 1%) due to fermentation, similar to kombucha.
More fall recipes to try
📖 Recipe
Plum Soda
Equipment
- Measuring Cups and Spoons
- Medium Pot
- Cooking spoon (heat-resistant, such as wood, plastic or silicone)
- Fine-Meshed Strainer
- Fermentation Bottle ((with a tight seal)
Ingredients
- 500 ml Water
- 250 g Plums washed, pitted, and chopped
- 1 Cinnamon Stick or ½ teaspoon ground cinnamon
- 2 tablespoon Sugar
- 1 tablespoon Alternative Sugar
- 100 ml Ginger Bug
Instructions
- Simmer the water, plums, cinnamon, and sugar in a medium pot over medium heat. Stir occasionally until the plums soften and begin to break down.500 ml Water, 250 g Plums, 1 Cinnamon Stick, 2 tablespoon Sugar
- Mash the softened plums with a cooking spoon or potato masher to extract as much juice as possible. Once mashed, remove the pot from heat and allow the mixture to cool completely.
- Strain the cooled mixture through a strainer to remove the solid.
- Add the alternative sweetener to the strained liquid and mix.1 tablespoon Alternative Sugar
- Add the ginger bug to the strained liquid and transfer it to a fermentation bottle.100 ml Ginger Bug
- Ferment for 2-3 days, burping the bottle daily to release pressure.
- Once it has fermented enough keep the soda in the refrigerator.
Notes
- Fermentation Time: The soda will ferment at room temperature for 2-3 days. Taste it along the way to check for your desired level of fizz.
- Sweetness Control: The sugar used in the recipe is consumed by the ginger bug for fermentation. Adjust the final sweetness with stevia or another sugar alternative after straining the mixture.
- Burping: Be sure to burp the bottle daily to release built-up pressure and avoid over-carbonation.
- Storage: Store in the fridge for 1-2 weeks. The soda will continue to ferment, changing the flavor over time.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Nutrition
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