Who doesn’t love a refreshing, cold glass of lemonade on a hot day? It practically says “summer”. Ferment that lemonade and you’ve added an entire new dimension to it – probiotics and some fizz.
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You may also replace the juice of lemons in this recipe with limes to make limeade, or oranges to make orangeade. This is based on the recipe in Nourishing Traditions for “Punch”.
Bubbly Probiotic Lemonade
- juice of 6 organic lemons
- 1/2 cup organic cane sugar or sucanat
- 1/2 cup of whey*
- water (without chlorine)
Add the juice of the 6 lemons, the sugar, and the whey to a half gallon Fido jar like this one.
Add a few cups of filtered water and stir until the sugar is dissolved. Now add more water until the jar is filled to within an inch or two at the top.
It’s important to leave some space in the jar. Close the jar and cover it with a dishtowel and leave on your countertop for two days to ferment.
If you prefer a more tangy lemonade, you may leave the lemonade to ferment for a third day.
The sugar feeds the good bacteria as it ferments and the beverage becomes less sweet each day that you allow it to ferment. We find that two days is just perfect.
* drained from plain yogurt, kefir, or leftover from cheese making
Recommended books with recipes for fermented beverages:
Nourishing Traditions by Sally Fallon
The Complete Idiot’s Guide to Fermenting Foods by Wardeh Harmon
Real Food Fermentation by Alex Lewin
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