Homemade Sodas, Shrubs, And Kombucha

Summertime and soda are made for each other, and in this class Renée Beaudoin will teach you how to capture the magic of both in handcrafted fermented drinks.

You’ll learn how to make tasty beverages from seasonal fruits and vegetables, free of the preservatives found in most store-bought sodas. Even the sugar plays a different role, serving as fuel for the effervescent sparkle.

You’ll sip on lacto-fermented peach raspberry soda made with a ginger bug; lacto-fermented lemonade infused with lemongrass and lemon verbena; homemade kombucha made with black tea and green tea with a secondary ferment with stone fruit and pineapple; red currant tayberry shrub with basil and mint; and a huckleberry shrub with bay leaf.

You’ll leave with a kombucha Scoby and a jar of shrub, and skills to keep you bubbly all season long!!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.