At our house, we call the homemade soda that we make using a Ginger Bug "hooch." It's not at all alcoholic, but "Hooch" sounds more fun than "Fermented Juice using a Ginger Bug."
Below are some of my favorite combinations. I've been making these sodas with ginger bugs for a couple of years and have found that it is as much art as it is science. Before you read my recipes, you might want to check out some of these websites for more thorough explanations and directions:
Papa's Homemade Hooch
A Life Unprocessed
White Grape and Lavender Soda
Lavender Simple Syrup:
1 cup water
1 cup sugar
1/4 cup lavender buds, rinsed
-- In a small saucepan, heat the water to boiling. Lower heat and add the sugar, stirring to dissolve. Add the lavender buds and simmer gently for 10 minutes. Allow it to steep for 10 more minutes. Strain out the buds using a fine, mesh strainer. Cool the syrup to room temperature before mixing with the ginger bug.
For the soda:
-- Add the lavender simple syrup to 5 cups white grape juice and 2 cups distilled water. Combined, your mixture should be 2 quarts.
-- Pour the juice mixture into glass or plastic bottles (See note below)
-- Add 1/2 cup of your ginger bug.
-- Cap the bottles and let sit for 1 - 3 days. The stronger the ginger bug, the fewer days it will take to ferment.
(Note: I like to use 2 liter pop bottles at this stage. When the bottles become hard and cannot be squeezed, they are done. Sometimes, I will put the fermenting soda in smaller pop bottles. Some people like to use Grolsch-style bottles, but I don't want to risk exploding bottles. I have used glass bottles, but always put some of the mixture in a plastic bottle. When the plastic is too hard to squeeze, the hooch is done.)
1 quart distilled water
1 quart frozen rhubarb
1 pint frozen rasberries
1 cup sugar
1/2 T. lemon juice
-- Place the above ingredients in a 2 quart pan and heat to boiling. Reduce the heat and gently simmer for 20 minutes. Strain the mixture, tossing the fruit and returning the syrup to the pan, (At this point, I added a Raspberry & Hibiscus tea bag.)
-- When the syrup has cooled to room temperature, add 1 more quart of distilled water.
-- Pour the juice mixture into your bottle of choice.
-- Mix in 1/2 cup of your ginger bug.
-- Seal/cap the bootle(s) and wait 1 - 3 days until the plastic bottle is to too hard to squeeze.
1 can frozen lemonade or limeade
-- Reconstitute the frozen lemonade according to the directions, using distilled water
-- Mix 6 cups of the reconstituted lemonade with 2 more cups of distilled water.
-- Add 1/2 cup of the ginger bug.
-- Bottle as per instructions for above recipes.
Be Creative! You can make all kinds of simple syrups using fruits (fresh or frozen) or herbs and use them for the base of the soda. You can also use any kind of frozen juice concentrate or bottled juice. Since I'm looking for healthy drinks, I stay away from the "cocktail" mixtures or those with corn syrup. One item of interest: the sweetness of the base can be a challenging thing to get right. Too sweet and the soda has a funky aftertaste. Not enough sugar and it doesn't want to ferment. So experiment. And let me know if you come up with a winning combination.