Beautiful soda and Fermented drinks, homemade from scratch

The Intense summers are here

Temperatures are soaring, the humidity is draining us of our salts, and along with it – our energy and appetite. All we crave is something cool and refreshing to sip on all day.

But here’s the problem: most store-bought drinks are loaded with sugar, artificial flavors, and preservatives. Not only are they counterproductive to our health, but their plastic packaging also takes a toll on the environment- and on our wallets.

So what’s the solution?

A Healing Soil Summer Favourite: Kombucha

Enter Kombucha—a naturally fermented, probiotic-rich drink that’s as good for your gut as it is for your taste buds.

We started brewing kombucha almost by accident—a friend passed on a SCOBY (the starter culture), and we thought, “Why not?” Six months later, that same SCOBY is still alive and thriving in our kitchen. What began as an experiment has become a delicious habit we can’t get enough of.

Why We Love Kombucha:

• ✅ It’s easy to make in batches and stores well for weeks
  
• ✅ It’s packed with gut-friendly probiotics
  
• ✅ It keeps you cool and hydrated through long, hot days
  
• ✅ It’s customizable with seasonal fruits and herbs
  

We’ve brewed several flavors so far, bottled them, served them to guests, and sipped them ourselves daily. It’s a great conversation starter and a healthy, homemade alternative to sugary sodas.

Our Favorite Recipe This Summer:

Watermelon-Mint Kombucha Mocktail

We blended fresh watermelon juice with a handful of mint leaves, mixed with our fermented kombucha, and added a squeeze of lime just before serving. The result? A tangy, cooling mocktail—refreshing, hydrating, and gut-friendly!

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Other Amazing drinks

Ginger Ale Soda

Tiny ginger pieces mixed with sugar and water, left for a week, create an awesome fizzy drink that’s 100 times better than store-bought ginger ale

You can add fresh lime, orange, or passion fruit for flavours

Fresh Kokum Juice

Freshly harvested Kokum is different than preserved Kokum syrup, The insides of the fruit are crushed by hand to release the juice, diluted with water, and then kept in the sun for a few minutes. it starts fermenting instantly and makes it a drink with a kick, You can add sugar if you like it sweet

“Making something with your own hands from scratch is a privilege that most of us have ignored or forgotten.”

The Summer of Mangoes 🍋

This summer, our 40-foot mango tree gifted us an incredible bounty—so many mangoes that we couldn’t eat them fast enough! (You can read the full story in our Stories section.)

We enjoyed them fresh and shared plenty with visitors. With the rest ripening faster than we could keep up, we turned to the simplest and most delicious solution: fresh mango juice.

If you notice dark marks on the mangoes in the photo, that’s nothing to worry about. These are natural stains from the sap that oozes out when the fruit detaches from the stem. It’s a beautiful reminder that these mangoes came straight from the tree, not a supermarket shelf.

This summer, a bottle of homemade mango juice a day has become a sweet, golden staple in our home—and we wouldn’t have it any other way.