This fermented pine needle and fir tip soda, crafted from spring wild-foraged pine needles or fir tips, water, and honey, boasts a crisp, resinous flavor profile with earthy pine undertones and a subtle sweetness from the honey. After fermenting for 3 to 5 days, it transforms into a lightly effervescent probiotic beverage, perfect as a refreshing, standalone drink or a unique mixer. Highlighting spring’s seasonal bounty, these wild-foraged ingredients infuse the soda with a forest-fresh essence, making it a delightful, health-conscious treat.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 110 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Sodium | 21mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 10g |
| Total Sugars | 4g |
| Protein | 2g |
| Oxalate | 0.49mg |
| Salicylate | 0.53mg |
Compatible Diets
This recipe is compatible with the following diets:
- AIP
- Mediterranean
- Paleo
- Primal
- Vegetarian
- Low oxalate
- Low Salicylate
With substitutions (see Tips & Tricks), this recipe can be:
- Low FODMAP
Health Benefits
This refreshing natural soda is not only tasty but also boasts numerous benefits from its featured ingredients and process!
- Pine Needles: rich in vitamin C and antioxidants, supporting immune function and combats oxidative stress.
- Fermentation: this process introduces beneficial probiotics, promoting gut health and digestion.
- Honey: a natural, earthy taste that provides a low-sugar alternative to conventional sodas, making it a nutrient-packed, invigorating beverage with potential anti-inflammatory and detoxifying properties.
Contains beneficial nutrients with angiogenic, antiangiogenic & DNA repairing properties.
Full Recipe
Pine Needle-Honey Soda
2
servings10
minutes5
minutes110
kcal5
daysThis fermented pine needle and fir tip soda, crafted from spring wild-foraged pine needles or fir tips, water, and honey, boasts a crisp, resinous flavor profile with earthy pine undertones and a subtle sweetness from the honey. After fermenting for 3 to 5 days, it transforms into a lightly effervescent probiotic beverage, perfect as a refreshing, standalone drink or a unique mixer. Highlighting spring’s seasonal bounty, these wild-foraged ingredients infuse the soda with a forest-fresh essence, making it a delightful, health-conscious treat.
Ingredients
1 cup pine needles, or fir tips [1,2]
1 cup purified water, + more to cover [3]
2 tablespoons honey, raw
Directions
- Safety First
- Sterilize all work surfaces, utensils, and fermenting vessels, and thoroughly wash needles in pure water.
- PREP & FERMENT
- Place needles in a glass pint jar, stir honey in water until dissolved, and pour over needles.
- Top off container with water until 1” of headspace from the rim.
- Tighten lid and let sit in a dark place at room temperature for 3 days to 5 days. Serve immediately over ice or release any built-up pressure and refrigerate after the fermentation time is up. [4, 5]
Tips & Tricks
- Ensure you can properly identify edible pine species. Yew trees and Norfolk pines are poisonous and could be mistaken for edible species.
- When harvesting needs, keep a bit of the branch. This makes them easier to wash and adds flavor.
- Water that contains chlorine will kill the beneficial bacteria and ruin the ferment.
- Fermenting Time: Generally, room temperature (roughly 72°F) will be enough to ensure fermentation in 3 to 5 days. More time will be needed if your kitchen is cooler. Generally, after 7 days, the jars should be refrigerated.
- Occasionally, ferments will go bad. Discard the batch if it has an off taste, smell, or mold growth. It’s not worth risking consumption.
- For low-FODMAPS: substitute sugar for honey. Also, an estimated 25% of the honey is naturally consumed during fermentation, so those with FODMAPS sensitivity may tolerate it.
