Probiotic Lemonade

While some people have been on a Kombucha craze, I've been on a Probiotic Lemonade craze. Ok, I'll admit it: it's not because I necessarily like Probiotic Lemonade more, but because I haven't been able to get my hands on a SCOBY (for all you Komucha makers out there *hint*hint*.)

That being said, this lightly fermented lemonade is delicious, healthy and refreshing! Because it's lacto-fermented you'll need to make basic whey first, which is super easy--don't let this discourage you, the benefits of fermenting this beverage far outweigh the hassle of making whey. The fermentation process causes this lemonade to be rich in gut-healthy probiotics and low in sugar, unlike traditional store-bought lemonade. Carbon dioxide is also created during the fermentation process, which causes this lemonade to be slightly carbonated.

I usually let my lemonade ferment for three days. During this time, the beneficial organisms feed on the sugar and break it down into lactic acid and carbon dioxide. The longer you let this lemonade sit, the less sweet it will be. I accidentally let my lemonade sit for a week, and it started to taste a bit boozy, but depending on your taste, it may be your preference. If the lemonade is too tart for your taste after fermenting, add a couple of drops of stevia when serving.

Lastly, it's best to use mineral spring water because the natural minerals in the water aid in the fermentation process. Don't use boiled water because it purifies it too much. I am lucky enough to be able to use the tap water and have had great results.

 Ingredients

• 5-6 Lemons, juiced (can also use oranges or limes, or a combo of all three)

• 1/3 Cup Lightly refined sugar

• 6 Cups of Water (not boiled water)

• 1/2 Cup of Basic Whey

1. Dissolve sugar in water in a large glass container with an air-tight lid.

2. Allow the mixture to become room temperature before stirring in the lemon juice and whey.

3. Leave at room temperature for 2-3 days.

4. I then transfer the lemonade into 2 Grolsh-sytle bottles for easy storage and servings, but this is optional.

5. Refrigerate. It will continue to ferment but at a much slower pace.

6. Serve with ice, sweetener, vodka, soda, or whatever your preference may be!

Fermenting on the Window Sill

Grolsh-Style Bottles