The apple probiotic drink is a refreshing blend of crisp apple juice with a few basic ingredients crafted to support digestive health while delighting the senses. Unlike traditional sugary beverages, this drink offers a naturally sweet, slightly tart profile with a gentle effervescence, thanks to the fermentation process. Made by fermenting apple juice, this is similar to kombucha and is a powerhouse of gut-friendly microbes. The fermentation not only enhances its nutritional value but also reduces sugar content, making it a smart choice for health-conscious consumers.
In an age where wellness is more than just a trend, the apple probiotic drink has emerged as a game-changer, uniting ancient fermentation wisdom with modern health consciousness. Imagine the sweet crisp, familiar flavor of fresh apples meeting the zing of live probiotic cultures. That’s the magic this drink delivers. It’s more than just a thirst-quencher, it’s a natural elixir that promotes digestive health, supports immunity and satisfies the palate.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Easy to make
- Uses basic ingredients
- Gut-friendly
- Healthy soda
INGREDIENTS USED IN APPY FIZZ
APPLES
The heart of this recipe is apples. Apples are rich in dietary fiber, antioxidants and natural sugars that make them ideal for fermentation. But their real magic lies in their prebiotic power. Apples contain pectin, a soluble fiber that acts as food for beneficial gut bacteria, helping them thrive and support a balanced microbiome. During fermentation, the natural sugars in apples are transformed by probiotic cultures into a lightly tangy, effervescent beverage that’s both refreshing and functional.
SUGAR
In probiotic drinks, especially those made through natural fermentation, sugar acts as the primary food source for probiotic cultures. The microbes consume the sugar and convert it into beneficial compounds like organic acids, enzymes and carbon dioxide, which gives the drink its tangy flavor and gentle fizz. Even after fermentation, a small amount of residual sugar often remains. This helps balance the tartness and acidity of the drink, making it more enjoyable, especially for those new to fermented beverages.
WATER
Water might seem like a background player in the Appy Fizz, but it actually plays a crucial role in both the fermentation process and the final flavor profile. Adding water helps dilute the natural sugars, creating a more balanced environment for fermentation and a lighter, more refreshing drink. Water helps regulate the fermentation process by controlling the sugar concentration. This ensures that the drink doesn’t ferment too quickly or produce overly sour results. It also helps maintain a stable pH, which is essential for healthy microbial activity.
EQUIPMENT USED IN MAKING APPY FIZZ
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
We also need a mixer grinder to puree the apples.
A ladle to mix the drink, an airtight glass jar for the first fermentation and a swing top glass bottle for the second fermentation is also needed.
TIPS TO KEEP IN MIND WHILE MAKING APPY FIZZ
- Use ripe sweet apples for the recipe. Wash the apples thoroughly before using but do not remove the peel as they contain natural yeast that helps in the fermentation process.
- Use a clean and dry glass jar and bottle for making the Appy Fizz. They should be absolutely dry with not even a single drop of water in them. If the jar and bottle are not clean and dry, there is a risk of contamination and the drink going bad.
- Let the drink ferment at room temperature in a warm and dark area. The fermentation time may vary slightly according to the weather but usually takes 5-6 days in warm climate.
- Burp the bottles daily during the second fermentation. This means to open the bottles once a day to release pressure. This prevents explosions and keeps carbonation in check.
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- 1.5 liters water
- 2 apples
- ½ cup sugar
- 1 cinnamon stick
- Start by boiling 1.5 litres of water. Once the water has boiled, set it aside and let it cool completely.
- Meanwhile, in a blender jar, chop and add 2 apples and blend them to form a smooth purée.
- Once the water has completely cooled down, take a big airtight jar which should be completely clean and dry and add sugar, apple purée, water and cinnamon stick. Give all this a good mix and make sure the sugar is fully dissolved.
- Keep the jar aside for 3 days/72 hours in a warm and dark space, preferably in a cabinet away from direct sunlight.
- Mix it using a clean and dry ladle once a day.
- After 3 days, strain the liquid and pour it in a swing top glass bottle, which should also be completely clean and dry.
- Keep the bottle in a cool and dark space for 2-3 days. Make sure to burp the bottle every day.
- Refrigerate the drink on the last day to slow down the fermentation process and serve it chilled.
If you like my Appy Fizz recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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