Simple Fermented Lemonade

• Vegan
• Gluten free

• Produce

  • 2 lbs Lemons

• Baking & Spices

  • 3/4 cup Cane sugar, organic pure

• Liquids

  • 1 Water to fill

Found on raisinggenerationnourished.com

Ingredients

• 2 lbs lemons (I get 2lb bags of organic lemons at our grocer - usually around 9 of them total)
• ¾ cup to 1 cup organic pure cane sugar (Note - honey, maple syrup etc will not work as effectively - the probiotic bugs in the whey feed on the sugar the best)
• 1 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum!)
• Water to fill a gallon glass jar

Directions

• Put your lemon juice, sugar, and whey into a gallon glass jar, and fill the rest of the way with water leaving a few inches at the top.
• Put your lid on the jar, shake it up carefully, and leave it in a warm spot in your house for 3 days. If it is extra warm/humid you may only need about 2 days. The longer you leave the lemonade the more sugar the bugs will eat up - you can taste it every day if you want to test for sweetness.
• Transfer your fermented lemonade to the fridge - I like to transfer mine into swing top bottles (fills about 6 of my swing top bottles) to keep it fresher - and because I like to give them a second ferment to make it bubbly! You can do this by leaving your fermented lemonade in the swing top bottles for about 3 extra days. Just add another tablespoon of sugar to each bottle to feed the bugs. The second ferment may take longer if the temperature in your house isnt very warm. Just test it after a few days to see if it is where you like it to be. It will get fizzier with time.