VN – 17 Aug, 2026

We did it! Our first experiment fermenting with raw Senegalese honey, gifted to us from the lovely folk at Proux Food! This was our first time fermenting any kind of honey, so it has been a wonderful learning experience.

We wanted to make a refreshing drink to help us cope with the London heatwave. We chose some African flavours to complement the raw honey, which has a distinctly tangy, smoky flavour. Our ingredients were moringa, orange blossom essence, ginger, and lime.

This ferment was easy to make, but did need more watching than usual, as we didn’t know how the honey would affect the fermentation time or flavour. The result, a many layered flavour – sweet and smoky from the honey, floral from the orange blossom, tangy from the fermentation process. Pure joy!

The process took just under 2 weeks including a second ferment of a couple of days in the fridge, which allowed the fizz to develop. We also tried it diluted with sparkling water, which was so refreshing! There’s super-hot weather in London right now. So, fermentation times will vary depending on your environment; best is to keep tasting and watching your ferment.

Shout out to Imana and her team at Proux Food; this was a blast!