Lacto-Fermented Lemonade Recipe

How to prepare lacto-fermented lemonade

| April 2019

fermented-Lemonade

The term, lacto-fermented can be applied to all sorts of fermented foods and beverages, such as sauerkraut, pickles, or ginger beer. Lacto-fermented lemonade is a probiotic lemonade, fermented using water, fresh lemon juice, sugar, and whey. This drink gets its probiotic qualities from whey, which is the watery substance that forms on top of yogurt. When mixed with lemon juice and sugar water, the whey continues to culture and probiotics continue to multiply.

This refreshing beverage can be flavored to be a seasonal treat any time of year and it is particularly refreshing in the summertime. The whey gives the lemonade a creamy flavor, making it taste similar to lemon meringue pie, by far the most unique lemonade you will ever taste! This beverage is healthier than normal lemonade because the probiotics in the whey eat up some of the sugar, leaving the beverage sweet but with less sugar content than what it started with.

This is one of the easiest probiotic beverages to make and takes a relatively small time commitment. It is also cost effective and can be made in large batches for friends and family to enjoy.



Probiotic Lemonade and Secondary Fermentation . . . Or Not 

Lacto-fermented lemonade is the only water-based probiotic beverage that I choose not to put through secondary fermentation. The effervescence and flavor profile does not seem to change when fermented a second time, so I skip secondary fermentation altogether. If you are curious about trying it, don’t let me hold you back! You can still follow any of the recipes in this section and simply add the extra step of leaving bottled lacto-fermented lemonade at room temperature for a couple days to see if anything happens through secondary fermentation.

A Note About Sweeteners:

Lemonade seems to taste the best when it is sweetened using fruit and cane sugar. For those who try to avoid cane sugar, it can be replaced using agave or maple syrup to taste. Some of the cane sugar used to ferment the beverage is metabolized in the process, which leaves it tasting sweet even though the glycemic level decreases. Just about any fruit or herb goes wonderfully in lacto-fermented lemonade, so don’t be shy about experimenting with flavors!






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