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Our favourite non-alcoholic fermented cocktails

by Hannah Geddes |

Here are our top three fermented cocktails with no alcohol added.

Fermented Ginger Lemonade


  • 500g organic lemons
  • 125ml Whey or starter juice from fermented kombucha, kraut or water kefir
  • 75g organic cane sugar plus half tablespoon
  • One tablespoon of grated ginger
  • Non-chlorinated water


  • Juice the lemons, then pour the lemon juice (through a sieve) into a bowl.
  • Mix the lemon juice, whey/starter liquid, ginger and sugar in a clean three liter jar.
  • Top it with water, leaving a 2.5cm space at the top.
  • Shake the mixture well and leave it at room temperature for two days. Occasionally release the gas as needed.
  • Next, decant it into glass bottles, and add ½ tablespoon sugar to each bottle.
  • Seal and ferment for an extra 2 - 3 days (burping every day) till you see bubbles forming.
  • Place in the fridge to stop further fermentation.
  • Note that it can stay in the fridge for a week.

Homemade Root Beer


  • Half cup of sassafras root bark
  • Half tablespoon of wintergreen leaf
  • One cinnamon stick
  • One dash of coriander and allspice
  • Two tablespoons of vanilla extract
  • Twelve cups of filtered water
  • One cup of unrefined cane sugar
  • One cup of molasses
  • One cup of lime juice
  • Quarter cup of homemade ginger bug (see our blog on how to create a ginger bug)


  • Place the wintergreen leaf, cinnamon, sassafras root bark, coriander, and allspice in a large pot, and put on a stove.
  • Add in some filtered water, then boil under high heat.
  • Reduce the heat and allow to simmer for 15-20 minutes.
  • Strain through a cheesecloth or mesh strainer to remove herbs.
  • While it’s still warm, add the sugar, molasses and vanilla, then stir until everything dissolves.
  • Add some lime juice and ginger bug and stir properly.
  • Transfer into jars with tight-fitting lids and leave it to ferment for several days at room temperature.
  • Check for carbonation after 2 days. After getting the carbonation you desire, transfer to the refrigerator and store until use.

Beet Kvass


  • Four cups water
  • Three medium diced beets
  • One tablespoons starter liquid of kraut juice
  • 1 teaspoon salt


  • Make the brine by mixing the starter liquid and salt into some water.
  • Put the beets in a quart-sized jar and pour the brine over the vegetables.
  • Seal the jar with an airlock lid to ferment it for a week until the taste becomes pleasantly sour.
  • Strain and serve immediately.
  • You can pour it into bottles and store them in the fridge for up to a month.