Fermented Lemonade

1 gallon
72 hr 15 min

My quest to find yummy fermented drinks continues. Fermented lemonade is now my second favorite so let me share how I made mine.

You can find my water and milk kefir, kombucha, golden milk and tepache recipes here on FoodTalk.

You will need 6+ fresh lemons, wash well and roll on the counter to get the juices flowing. I then peel with a vegetable peeler to get thin lemon peels.

Half them and squeeze out the juice; try and limit seeds but the odd one is not an issue as they can be strained out later.

Strain if preferred into a gallon glass jar.

Whey is the fermenting ingredient- To make the fresh whey I used my  milk kefir. Once it was fermented for 24 hours I put a coffee filter in a strainer and poured in the mixture.

I left it overnight in the fridge to drain and it separated perfectly leaving the curds (AKA cheese) in the filter. 

This cheese tastes lovely on salads and tacos using it like a soft cream cheese or sour cream replacement. Again I store in a glass container in the fridge and the whey is ready to use for the lemonade recipe

Stir in 1 cup of white sugar, 1 cup whey (process shown below) and fill jar with fresh water to top. Lightly cover with a lid and let ferment for 3 days out of direct light.

Just stir; now it is ready to enjoy straight out of the jug as shown above or better yet bottle it in flip tops bottles and second ferment for a couple days to get added carbonation! Delicious!!

My blog tutorial has more tips and alternative fermenting ingredients.

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BOTTLING TIP!!! Reusing store bought kombucha bottles and Grolsch beer bottles are a very economical way to bottle your beverages.  Here is how I cleaned mine.

Recipe details
  • 1  gallon
  • Prep time: 15 Minutes Cook time: 72 Hours Total time: 72 hr 15 min
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Fermented Lemonade
  • 6 lemons
  • 1 cup whey
  • 1 cup sugar
  • 1 gallon water
Creative Moments
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