Lacto Apricot Tomato Soda
Yield
- Yield
- 4154 ml
Prep ingredients
- 3046 g Apricots (Pitted)
- 900 ml Water
- 7.82 g Uniodized Salt
- 0 fill Blanched Tomato Stems
- 200 ml Lactose-Free Milk
Instructions
Combine apricots, water, and salt. Ferment for 6 days to make Lacto Apricot. Blend fermented apricots with blanched tomato stems and lactose-free milk. Rest for 24 hours, strain through cheesecloth, then carbonate twice at 4.2 bar.
