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Feijoa Fizz

This recipe creates a refreshing, tasty drink. The yeasts that are naturally present on the skin of a feijoa (the slightly white dust covering) help the fermentation process in this recipe. However, if you want to speed up the process, or make it fizzier, then you can use champagne yeast (available from your local Bin Inn)


  • Enough Feijoa skins to tightly fill a 2 litre jar

  • 1/3 cup white sugar
  • 1.5 litres boiled or sterilised water
  • 1/4 tsp champagne yeast (optional, use if you want it fizzier, faster!)


  1. Prepare a large sterilised jar that you can close (and fit 2 litres of water in it!). Fill it with Feijoa skins; packed and filled nearly to the top.
  2. Add half your sugar, then fill with clean/boiled water up to the top. Do not let any fruit skin be exposed to the air; you should make sure it is all under water. Any fruit that is exposed to air, will go mouldy and ruin your batch of fizz! (You could pop a ramekin into the top of the jar, to push the fruit down). Cover with a tea towel, and leave it in room temperature for 3 days.
  3. Pour and strain the liquid into another sterilised container that can handle pressure (i.e. glass pop top bottle, or reuse an old plastic screw cap bottle). Add the remaining sugar and champagne yeast (if using).
  4. Cover tightly, place in the refrigerator for three days, or longer if you want more alcohol content.
  5. Serve chilled, and ENJOY! 


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