Watermelon-Mint Soda

True Brews is an excellent primer on fermenting your own home-brews, both alcoholic (cider, beer, mead, sake, wine) and kid-friendly (soda, kombucha, and kefir). The recipes are diverse and turn out impressively, and the enticing photography and clean design make this book the complete package. This may be a little light on new and detailed information for a seasoned brewer, but for someone just starting out, it’s perfect.

Watermelon-Mint Soda

Makes 2 liters.

• 4 pounds seeded, cubed watermelon (from a 6 pound watermelon)
• 1/2 c. packed fresh mint leaves
• 1/2 c. freshly squeezed lime juice (from 4-5 limes)
• 1 cup water, plus more to fill the bottle
• 9 TBS white sugar, plus more to taste if needed
• pinch of salt
• 1/8 tsp dry champagne yeast (purchase at your local home-brew store)

1. To make soda you will need a clean, 2-liter plastic soda bottle, a blender, a fine-mesh strainer, and a funnel. Make sure all of your equipment is clean before you start.
2. Combine the watermelon, mint, and lime juice in a large bowl and set aside. Place 1 cup of water in a small saucepan and bring to a boil. Remove from the heat, add the sugar and a pinch of salt, and stir to dissolve. Pour the hot syrup over the watermelon, stir briefly to coat all fruit in the syrup, and let stand for 10 minutes.
3. In batches, blend the watermelon mixture into a smooth puree, then strain the puree through a fine-mesh strainer into a clean bowl, stirring the puree to allow as much juice as possible to run into the bowl without pushing any of the solids through the strainer. If you want a very smooth soda, line your strainer with a piece of cheesecloth.
4. Pour the juice into the the clean 2-liter soda bottle. Add water to almost fill the bottle, leaving around 1 inch of headspace at the top. Taste, and add a little more sugar or lime juice if desired.
5. Add the yeast to the bottle. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours – the soda will ferment more quickly in a warmer room. When the bottle feels rock solid, with very little give, the soda is ready. Place it in the fridge overnight or for up to two weeks. Open slowly over a sink to release the pressure (sodas can easily overcarbonate). You can transfer to pretty glass bottles to serve the soda, but always store it in the plastic bottle to prevent explosions.