Funky Fermented Ginger Lemonade Recipe

Introduction

Funky fermented ginger lemonade is a refreshing twist on a classic summer drink. This naturally fizzy beverage combines the zing of fresh ginger with tangy lemons and a touch of sweetness, all enhanced by gentle fermentation. It’s a delightful way to enjoy probiotics and bright flavors in one glass.

Ingredients

• 500g organic lemons
• 1 tbsp grated ginger
• 125ml whey (see tip below)
• 75g organic cane sugar, plus ½ tbsp extra
• Still mineral water, to top up

Instructions

1. Step 1: Sterilise a 3-litre jar thoroughly before beginning to ensure a clean fermentation environment.
2. Step 2: Juice the lemons and strain the juice through a sieve to remove seeds and pulp.
3. Step 3: In the sterilised jar, combine the lemon juice, grated ginger, whey, and 75g cane sugar. Top up with still mineral water, leaving about 2.5cm of space at the top of the jar.
4. Step 4: Seal the jar and shake well to mix. Leave it at room temperature for two days, opening the lid once or twice daily to release gas buildup, then reseal.
5. Step 5: After two days, pour the mixture into glass bottles. Add a little of the remaining ½ tbsp sugar to each bottle, then seal.
6. Step 6: Let the bottles ferment for another two to three days at room temperature, burping daily to release excess pressure until you notice bubbles forming.
7. Step 7: Once bubbly, refrigerate the lemonade to halt further fermentation. It will keep fresh in the fridge for about one week.

Tips & Variations

• To make your own whey, heat 1 litre of milk to 82°C, add 20ml white wine vinegar, stir and let sit until curds and whey separate. Strain through muslin to collect the whey liquid.
• Use organic lemons and cane sugar for the best natural flavor and fermentation results.
• If you prefer less fizz, reduce the additional sugar added before the second fermentation.

Storage

Store your fermented ginger lemonade in sealed glass bottles in the refrigerator. It will keep well for up to one week. Always release the pressure (“burp”) daily during the second fermentation to prevent bottle explosions. For best flavor, enjoy it chilled and consume within a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is whey and why is it used in this recipe?

Whey is the liquid byproduct separated from curdled milk when acid is added. It contains natural bacteria that promote fermentation, helping to create the lively fizz and tang of this lemonade.

Can I make this lemonade without whey?

While whey helps speed up and enhance fermentation, you can try using a small amount of active probiotic starter or fermented liquid from another source, though results may vary. The whey is preferred for consistent, safe fermentation.

Funky Fermented Ginger Lemonade Recipe

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★★★★★

4.8 from 91 reviews

• Author: Jake
• Total Time: 4 days to 5 days
• Yield: Approximately 3 litres 1x
• Diet: Vegetarian

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Description

Funky fermented ginger lemonade is a refreshing, naturally fizzy drink made by fermenting fresh organic lemons, grated ginger, whey, and sugar. This homemade probiotic lemonade offers a tangy, slightly sweet, and mildly spicy flavor with natural carbonation, perfect for a healthy and invigorating beverage.

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Ingredients

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Main Ingredients

• 500g organic lemons
• 1 tbsp grated ginger
• 125ml whey (see tip below)
• 75g organic cane sugar, plus ½ tbsp for bottling
• Still mineral water, to top up

Tip: How to Make Whey

• 1 litre milk
• 20ml white wine vinegar

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Instructions

1. Sterilise the jars: Thoroughly sterilise a 3-litre jar to prevent unwanted bacteria during fermentation.
2. Make the whey: Heat 1 litre of milk to 82°C, add 20ml white wine vinegar, stir briefly off the heat, and let rest until curds and whey separate. Strain the liquid whey through a muslin-lined sieve into a bowl; reserve the curds for other recipes.
3. Juice the lemons: Juice the 500g of organic lemons and strain the juice through a sieve to remove pulp and seeds.
4. Mix the lemonade base: In the sterilised jar, combine the lemon juice, 1 tbsp grated ginger, 125ml whey, and 75g cane sugar. Top up the jar with still mineral water, leaving 2.5cm of headspace.
5. Initial fermentation: Seal the jar and shake well to dissolve sugar. Leave the jar at room temperature for 2 days, opening the lid daily to release gases (burp) and then resealing.
6. Decant and bottle: After 2 days, pour the fermented lemonade into glass bottles. Add ½ tbsp cane sugar to each bottle before sealing.
7. Secondary fermentation: Seal the bottles and ferment for another 2-3 days at room temperature, burping daily to release built-up gas until bubbles appear, indicating natural carbonation.
8. Refrigerate: Place the bottles in the fridge to slow fermentation and preserve the lemonade. Consume within one week for best flavor and freshness.

Notes

• Ensure jars and bottles are thoroughly sterilised to avoid contamination.
• Regularly release gas buildup (burping) to prevent pressure explosions.
• You can use the curds from whey-making as curd cheese in other recipes to minimize waste.
• Keep the final product refrigerated and consume within a week.
• The natural fermentation process develops carbonation, so open bottles carefully.

• Prep Time: 20 minutes
• Cook Time: 2 days initial fermentation + 2-3 days secondary fermentation
• Category: Beverage
• Method: Fermentation
• Cuisine: Global

Keywords: fermented lemonade, ginger lemonade, probiotic drink, homemade lemonade, natural fermentation, whey lemonade, organic lemonade