If you  have feijoa juice left over from other recipes, you can make your own home made “champagne”. The recipe comes from the lovely team at Millstream Gardens Blog, which contains a wealth of gardening, herbal, health and food information.

This reminds me of the home made ginger beer my mother would make and keep in the hot water cupboard… and which would occasionally burst and fizz everywhere. My guess is that likewise, keep an eye on your feijoa fizzy and don’t forget about it.


Into a 2 litre plastic bottle put:

1 ½–2 cups cooled feijoa juice

1 cup sugar

Water to fill within 5cm of top of bottle

Pinch of wine or cider yeast

Put in a warm place for 3 days or until bottle is tight, then store in fridge.