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.
Ingredients
Scale
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
Instructions
- Sterilise the jars: Thoroughly sterilise a 3-litre jar to prevent unwanted bacteria during fermentation.
- 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.
- Juice the lemons: Juice the 500g of organic lemons and strain the juice through a sieve to remove pulp and seeds.
- 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.
- 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.
- Decant and bottle: After 2 days, pour the fermented lemonade into glass bottles. Add ½ tbsp cane sugar to each bottle before sealing.
- 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.
- 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
