Pear & Vanilla Bean Probiotic Soda

Pear & Vanilla Bean Probiotic Soda

This pear and vanilla probiotic soda is lightly sweet, gently aromatic, and made with a ginger bug for a naturally fizzy, gut-friendly drink. By gently simmering the fruit and vanilla, you create a fragrant infusion that makes your space smell amazing — and instead of pouring that liquid out, it’s fermented into a cozy, low-waste homemade soda you can enjoy any time of year.

The same approach works beautifully with other food-safe simmer pot combinations, making it an easy way to reduce waste while getting creative in the kitchen.

INGREDIENTS:

• 4-5 ripe pears, chopped
• 2 cups dechlorinated water
• 3 tsp sugar (for sweetness + fermentation support)
• 1 vanilla bean, split and scraped 
• 1/4 cup ginger bug

TOOLS:

• Small pot
• Spoon or spatula
• Smart Funnel
• Flip-top bottle (16–20 oz)
  

INSTRUCTIONS:

1. Add the chopped pears, water, sugar (2 tsp), vanilla seeds, and vanilla pod to a small pot.
   

2. Bring to a gentle simmer and cook for 15 minutes, until the pears are soft and fragrant.
   

3. Remove from heat and let the mixture cool completely to room temperature(Important: never add ginger bug to warm liquid.)

4. Strain the mixture through the Smart Funnel strainer, pressing the pears well to extract as much liquid as possible. If you prefer a smoother soda, strain again once or twice to remove extra pulp.

5. Pour the cooled pear–vanilla liquid into a clean flip-top bottle. 

6. Add 1/4 cup ginger bug liquid and 1 tsp sugar.

7. Seal the bottle and gently swirl to combine.

8. Leave the bottle at room temperature for 24–72 hours. Burp daily to release excess pressure.

9. Once carbonated to your liking, transfer to the fridge to slow fermentation.

HOW TO SERVE:
Serve chilled over ice with: a thin pear slice, rosemary sprig or a cinnamon stick for extra warmth. You can also add a splash of gin or vodka for a cozy cocktail.

NOTES:

• Use 100% fresh pears — avoid canned pears with preservatives.
• Vanilla flecks and a little natural sediment are normal.
• If the soda is too pulpy, strain again when pouring into a glass.
• Riper pears = better sweetness and faster fermentation.

Enjoy!