I love this idea, it'd almost be a weak watered down wine with the pureed fruit, but using beer yeast. keep us posted!
Just saw this thread.
Made a few batches of alco pop brews when I was young and dumb and had a better half who didn't drink beer.
Approximately 20l batch
Still spits vodka yeast
7kg sugar 5kg start and then .500g every two days.
Fermented Bellow 15'c till fermentation
Post fermentation degass
Add 20g of the finest activated carbon you can find drug stores are a good source ( sub 50 mircon)
Allow to stand for 3 weeks as cold as one can.( I use a fridge set at 4'c)
20g of gelatine to clear. Repeat if needed.
Now the fun part comes .
Flavour as needed.
Pink:
Hibiscus flowers 50g
Sweetner to taste
200g pink grape fruit concentrate
( pulpless)
100g (orange concentrate pulpless)
Mix with the "wash"
Allow to stand 1 week .
Red/ purple
100g pureed marichino cherries and their liquid.
200g dark canned cherries no liquid
Sweetner to taste.
Blue
50ml blue food colouring
( 500ml bols blue to make it boozier )
1 lemon grass ( fresh and crushed )
1 fresh coconut choped into big cubes.
1l clear apple juice ( naturally swetned )
Sweetner to taste
2 weeks aging
Citrus
75g orange zest
75g lemonzest
75g grapefruit zest
100g like zest
50 g crushed lemongrass
10g liquid ginger
About a week aging ( taste till you are happy)
Sweetner to taste.
Bottle
( 1pkt champagne yeast in 1l of water 100g sugar ) allow to form a starter for 2 hours
Add 1ml of said liquid to each bottle
Leave for 3 weeks and enjoy.
Hope it helps