Feijoa Fizz

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Prep Time:

6 Days

Cook Time:

This one is part refreshing drink recipe and part science! Craft your own Feijoa Fizz and explore the magic of fermentation in just a few simple steps.

Transform feijoa skins, sugar, and water into a tangy, effervescent delight over the course of six days. Patience is required but it's well worth the wait for the true taste of kiwi Autumn with this feijoa cider.

The fermentation process works by harnessing the natural yeast present on the feijoa skins to break down the sugars, producing bubbles of carbon dioxide that give the beverage its fizz.

_INGREDIENTS:

6-8 feijoa skins
Water
4 Tbsp white sugar

_EQUIPMENT:

1 sterilised medium sized glass jar
1 small ramekin or small fermenting weight
1 rubber band
1 small piece of fabric/cloth
1 sieve
1 jug
1 sterilised pressure safe glass bottle with a lid

_{INSTRUCTIONS:}

First make sure you've sterilised your equipment:

If you'd like to use your dishwasher - place the items into your dishwasher and run in a hot wash. Once finished, place upside down on a baking tray lined with a clean tea towel and allow to air dry.
If you're not using a dishwasher, you can wash the jar, bottle and ramekin with hot soapy water and rinse well. Place a rack into a large deep pot and place the items so they're sitting on the rack,
Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 10 minutes.
Use tongs to carefully remove the jar, ramekin, and glass bottle from the water. Place them upside down on a baking tray lined with a clean tea towel to air dry.

Make your fizz:

Rinse the feijoa skins and cut them in half. You may wish to chop any larger skins into a couple more pieces.
Place into your sterilised jar and add 2 Tbsp sugar. Fill the jar with water until the feijoa skins are completely submerged.
Place a small, sterilised ramekin or fermenting weight into the jar on top of the feijoas to weight them down under the water.
Cover the jar with a small piece of fabric secured with a rubber band and leave aside on the bench for 3 days.
Open the jar and strain the liquid through a sieve into a bowl or container. Discard the skins into the compost.
Using a funnel, add 2 Tbsp sugar to a sterilised glass bottle, then pour in your filtered liquid. Close the lid and place on to the bench for 3 more days. After this time, you should see small bubbles forming around the edges.
Transfer the bottle to the fridge until it's nice and refreshingly cold.
Pop open and serve over ice. Best consumed within 2 days of opening.

Please note this may contain traces of alcohol as this is technically a quick home brewing process, like ginger beer or kombucha.

wonkybox

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