I've been making various berry sodas using gingerbug, a gallon at a time. So far I've made blueberry, wineberry,, Himalayan blackberry ( the longer bigger ones, dont do this as my roommate compaired the taste to soap), and a mix of black raspberry and wine berry. What do I do with all the leftover fruit that's strained out? I'm looking for an alternative use to just "Ruth Stout"ing them in the gardens and flower beds. Any suggestions?