Lacto-Fermented Passion Fruit Soda

Passionfruit & Mint Soda Shandy

Since having a kid 2 years ago (2 years ago? whaaaat!), I’ve noticed that the amount of waste we make has, as it does with children, gone up. Some of this is unavoidable, but some of it has just become bad habit. Namely, the garbage situation in our home.

Before Ruthie, I had things organized a bit better and we had a bigger kitchen, so it was easier to find places for our waste in the blue/black/green/compost bins. Lately, it seems our garbage bin is piling high and our green bin just sits there, barely close to half full. Something had to change. The more I understand the impact of that wastefulness, as well as realizing the amount of waste that comes from having a toddler, the more guilty I feel. As a result, I’ve been trying harder and harder to get more life out of the food we buy, because we all know that food isn’t cheap and we may as well be dumping our wallets into the garbage when we waste it. So we’ve been working hard to change our bad habits and make smarter choices when it comes to our waste.

Passionfruit & Mint Soda Shandy

A few things we’ve discovered through this are:

1. Kale Stems make a zingy, crunchy topping for tacos and other dishes when pickled (more on that soon)
2. Strawberry tops, once washed, can be tossed into your water bottle or soda water to gently flavour it and make it more exciting than regular old water
3. Carrot tops make a delicious addition to tabbouleh
4. When straining yogurt, the byproduct, acid whey, can be used to make gut-friendly sodas full of good bacteria and enzymes
5. Expiring fresh herbs can be put into ice cube trays and topped with water for beautiful ice cubes or olive oil as a starter for recipes or dressings

It’s been a gratifying experience and we’re noticing our garbage and green bins haven’t been filling up as quickly which only reassures us we’re moving in a better direction than we were.

Passionfruit & Mint Soda Shandy

This is my second month working with President’s Choice Black Label‘s #PlayWithYourFood campaign and I’ve been introduced to four innovative products that I’ve been able to play with in the kitchen and come up with some fun new recipes with. Last month I made a Antipasto & Strained Sheep’s Milk Yogurt Plate where we strained some sheep’s milk yogurt to create a thick, creamy base for our antipasto. The liquid we were left with when you strain yogurt is called Acid (or Sour) Whey. In keeping with my promise to myself to waste less, I wondered what I could do with this by-product rather than toss it down the drain.

To lacto-ferment something, in simple terms, means to use friendly bacteria, Lactobacillus, to ferment something. Lactobacillus has various strains and is present on the surface of all plants and are also common to the gastrointestinal tracts, mouths, and vaginas of humans and other animal species. These bacteria have the ability to convert sugars into lactic acid, which is a natural preservative that inhibits the growth of harmful bacteria as well as preserving the vitamins, enzymes and digestibility of fermented foods. Many of your favourite pickled foods are traditionally lacto-fermented. Dill pickles, saeurkraut and kimchi all get their tangy, distinct flavours from lacto-fermentation.

Passionfruit & Mint Soda Shandy

Here, I’ve used those beneficial bacteria to create a tangy, tropical natural soda using PC Black Label Passion Fruit Condiment. The sweet/sour condiment is made with real passion fruit juice as well as white wine vinegar, so the resulting soda tastes vaguely similar to a shrub, with the tangy vinegar flavour just barely coming through in the finished product. It reminds me a little of a sour beer, with some obvious funk and earthiness to it, too. On it’s own, it shines. Added to sparkling water, sangria, or like we did here, a shandy, it adds a sunny zing that plain old juice or soda alone wouldn’t. The added bonus is that it’s full of gut-friendly bacteria and enzymes that help you digest foods more effectively and absorb more nutrients from the food you eat. The shandy I’ve made with the soda is, again, very similar to the flavours you’d expect from a sour beer. It’s light and crisp, clean in the mouth, funky and sour and just lightly carbonated. It begs to be sipped on a warm summer evening over some salty snacks.

Passionfruit & Mint Soda Shandy Passionfruit & Mint Soda Shandy

Since I’ve been having such a great time with the #PlayWithYourFood campaign with products from President’s Choice, I thought one of you might enjoy your very own to experiment with! Details on how to enter to win your own #PCBlackLabel Black Box below. The Winner will be announced on Friday June 30that 12pm.

:::::::::::::::::::::::::: THIS CONTEST IS NOW OVER – THANK YOU FOR YOUR PARTICIPATION :::::::::::::::::::::

::: GIVEAWAY :::

1. Tell me in the comments below how you would use one (or both) of the items in this month’s box >> Passion Fruit Condiment OR Toasted Sesame Caramel (which is HEAVENLY over charred pineapple and vanilla bean ice cream or added to your chicken wing sauce)
2. Be sure to name the product and use the hashtag #PlayWithYourFood and #PCBlackLabel in your comment
3. Tweet about the contest (1 extra entry per tweet) with “I’ve entered to win a #PCBlackLabel Black Box from @thegoudalife. Check it out: #PlayWithYourFood” and add an extra comment telling me you’ve tweeted. Passionfruit & Mint Soda ShandyPassionfruit Whey Soda
makes 2 tall glasses, 4 Shandy1 cup acid whey*
1/2 cup PC Black Label Passion Fruit Condiment
1.5 liters filtered waterAdd all ingredients to 2L sealable jar and stir to combine. Cover the top loosely with a clean towel/cheesecloth and secure with an elastic band. Let ferment for 1-4 days, checking for visible signs of fermentation, like bubbles, each day. The longer it ferments, the less sweet it will be so taste after 2 days and see how you like it. I like mine a tad sour so I left if to ferment for 5 days in our very warm kitchen. If your kitchen is cool, you may need to ferment for longer to get some decent fizz. Just keep tasting until you’re happy with the flavour. Pour into an airtight bottle and refrigerate until cold. Serve over ice. Will keep in the fridge for 2 weeks.

Passionfruit & Mint Soda Shandy
makes 4 servings
4 sprigs fresh mint
crushed or cubed ice
4 cups Passionfruit Whey Soda
2 tall cans pale ale
Roll the sprigs of mint around in your hands with a bit of force to release some of the oils (bonus: minty fresh hands!). Distribute evenly among the 4 glasses along with some ice. Pour 1 cup of your soda into each glass and top each with beer. Serve immediately.

*In order to get 1 cup of acid whey, you’ll have to strain a plain, unsweetened 750ml yogurt container. In order to do so, place a few layers of cheesecloth into a colander set over a deep bowl. Spoon the yogurt into the cheese cloth, cover loosely and place in the fridge for 12-24 hours. The liquid collected in the bowl is acid whey and can be used to make soda full of good bacteria and enzymes.


Disclaimer: I am part of the #PlayWithYourFood Campaign sponsored by Presidents Choice Black Label and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.
















32 Responses

  1. Amy M says:

    I would use the PC BLACK LABEL TOASTED SESAME CARAMEL DESSERT SAUCE in brownies to make them extra decadent! #PlayWithYourFood and #PCBlackLabel

  2. nicolthepickle says:

    I’d use the Toasted Sesame Caramel in the middle of some waffle cookies (stroopwaffles) I make. I think it would make them even better. #PlayWithYourFood #PCBlackLabel

  3. Brenda Penton says:

    I’d use the Toasted Sesame Caramel to make a cheesecake with the caramel melted and drizzled over the top #PlayWithYourFood #PCBlackLabel

  4. ginette4 says:

    I would add the Toasted Sesame Caramel to my homemade ice cream while I’m making it #PlayWithYourFood #PCBlackLabel

  5. Suzie B says:

    I would use the #PCBlackLabel Toasted Sesame Caramel sauce as a topping over homemade brownies with ice cream!

  6. Christy E says:

    I would use the PC Label Toasted Sesame Caramel Dessert Sauce as the middle and topping of my gluten free chocolate cake. I think it would be amazing!
    #PlayWithYourFood #PCBlackLabel

  7. Josh S says:


  8. Christina D says:

    I would drizzle the Toasted Sesame Caramel on top of my homemade Maple Bacon Crepe. #PlayWithYourFood #PCBlackLabel

  9. Shirley S says:

    I would use the #PCBlackLabel Toasted Sesame Caramel Dessert Sauce as a topping for chocolate cake. #PlayWithYourFood

  10. Salina Lau says:

    I would use the #PCBlackLabel Toasted Sesame Caramel Dessert Sauce on some homemade waffles and ice cream.

  11. Eve H says:

    I would use the PC Black Label Toasted Sesame Caramel Dessert Sauce on top of my homemade butterscotch bourbon ice cream! #PlayWithYourFood #PCBlackLabel

  12. Stephanie says:

    I would put the Toasted Sesame Caramel on top of vanilla ice cream to make a sundae!

  13. Stephanie says:

    I would put the Toasted Sesame Caramel on top of vanilla ice cream to make a sundae! #PlayWithYourFood #PCBlackLabel

    (sorry I forgot to put the hashtags in my other comment)

Leave a Reply