Lemonade is one of those traditional beverages that is enjoyed all around the world. Once you get used to making your own homemade, natural lemonade, you will be more likely to enjoy this healthy alternative compared to the modern shop bought sodas that are packed full of artificial chemicals. In this post, we'll walk you through the steps of fermenting homemade lemonade and explore why it's a fantastic addition to your DIY drink repertoire.
What is Fermented Lemonade?
Fermented lemonade, also known as probiotic lemonade or lacto-fermented lemonade, is a traditional beverage made by allowing the natural sugars in lemons and added sugar to ferment with the help of beneficial bacteria. The fermentation process not only adds a slight fizziness to the lemonade but also enhances its nutritional value by introducing probiotics. These are the same kind of beneficial bacteria found in yogurt, kefir, and other fermented foods.
Why Ferment Lemonade?
Probiotic Boost: Fermented lemonade is rich in probiotics, which support a healthy digestive system and can boost your immune system.
Lower Sugar Content: During fermentation, the bacteria consume some of the sugar, reducing the overall sugar content of the drink.
Enhanced Flavor: The fermentation process adds depth to the flavor, giving the lemonade a complex, tangy taste that's slightly effervescent.
Easy to Make: Unlike some fermentation processes that require precise conditions, fermenting lemonade is relatively simple and can be done with basic kitchen tools.
What You’ll Need
A 750ml bottle
1 Litre warm water
1/8 cup sugar
1 x cup starter liquid (I used my turmeric bug CLICK HERE to find out how to make your own)
1/2 x cup fresh squeezed lemon juice
Step-by-Step Guide to Making Fermented Lemonade
In your bottle: mix a cup of warm water and the sugar and shake it vigorously to dissolve the sugar.
Add the ingredients: Once the sugar is dissolved, or mostly dissolved, you can add your lemon juice and your starter liquid. Stir it all together
Add the rest of the warm water: but leave some space near the lid of the bottle (I like to leave a space about to fingers wide) to allow for bubbling from the fermentation
Ferment: Add the lid to your bottle and place the bottle in a warm, dark place, like a kitchen cupboard, for 2-3 days. The warmer the environment, the faster the fermentation process. open the screw off the lid at least once per day to allow for the release of any built up CO2, this is called "burping".
Check and Taste: After 2 days, check the lemonade. It should start to have a slight fizz and a tangy flavor. If it’s too sweet or not fizzy enough, leave it to ferment for another day or two.
Refrigerate: Once you’re satisfied with the taste and fizz, tighten the lid and transfer the bottle to the refrigerator. Fermentation will slow down significantly in the cold, preserving the lemonade for several weeks.
Enjoy: Serve your fermented lemonade chilled, over ice, or as a mixer in cocktails. It’s a perfect refreshing drink for hot summer days or a zesty addition to any meal.
Tips for Success
- Use Organic Lemons: Since you’re fermenting the juice, it’s best to use organic lemons to avoid pesticide residue that could interfere with fermentation.
- Adjust Sweetness: The amount of sugar or honey you use can be adjusted based on your taste preference and how long you plan to ferment the lemonade. The longer the fermentation, the less sweet the lemonade will be.
- Experiment with Flavors: You can add herbs like mint, basil, or even ginger to create different flavor profiles. Just add them during the initial mixing stage.
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