Easy Fermented Lemonade -Homemade Probiotic Soda

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This easy fermented lemonade is the perfect way to hydrate in the summertime.  Made with traditional lemonade ingredients, but with the addition of yogurt whey which reduces the amount of sugar in the lemonade during the fermentation process.  This fermented lemonade is a delicious, refreshing bubbly probiotic drink you’ll want to make all summer long.

My family loves lemonade, but store-bought lemonade is expensive and full of sugar and preservatives.  We’ve made a lot of homemade lemonade over the years which is obviously better tasting and healthier, but still full of quite a bit of sugar.  Then we found out about fermented lemonade and now we are hooked!  

Anytime you ferment something, you’re allowing the natural lactic acid bacteria that is present in the water and juices to start metabolizing the sugar.  These good bacteria work to reduce the overall sugar content by converting that sugar into useful probiotics.  This process also produces tiny bubbles of carbon dioxide, making the lemonade naturally carbonated.

This results in a lacto-fermented lemonade that is a delicious fizzy drink.

Why You’ll Love This Recipe

• Simple – this lemonade is very simple to make, so it’s easy to keep it in your refrigerator all summer long.
• Tastes like a delicious fizzy soda.
• Full of probiotics and good bacteria.
• There is lots of vitamin C and antioxidants in the lemon juice.
• Very inexpensive to make, especially if you make your own yogurt.
• Kids love lemonade and anything fizzy so they will especially enjoy this fizzy lemonade.

Whey From Yogurt

In this recipe, we use whey from making yogurt as the starter culture for the fermentation process.  Collecting whey from making yogurt is very simple.  Here is a full tutorial on how you can easily make your own homemade yogurt from raw milk or store-bought pasteurized milk using an instant pot, stove top, or crockpot.  Whey is the clear liquid that separates from yogurt once it is cultured.  You may have even seen it on the top of a yogurt container from the grocery store.  Some people pour the whey off of their yogurt, but you can just stir it in.  It contains lots of probiotics and is very good for you.

When making homemade yogurt, sometimes we intentionally strain off the whey to make the yogurt thicker, to collect it for cheesemaking or in this case, lemonade making!

All you need to do to get whey from yogurt (whether store bought or homemade) is to strain it through a fine cloth or tea towel, being sure to catch the whey in a bowl underneath.  Then this whey can be refrigerated and used for cooking, baking, or fermenting.

The way I do this is I make yogurt usually once a week, and strain the whey off to make the yogurt thicker.  I store the whey in a jar in my refrigerator and then I always have some to use in making this lemonade or in baking or cheesemaking.

It’s important to note that if you buy greek yogurt it will already be so thick, that there won’t be much whey to strain off of it.  It’s best to make your own or purchase regular yogurt as it will have some whey still in it.  

Ingredients

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Tools

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How To Make Simple Fermented Lemonade

Squeeze the juice from some fresh lemons.

To a half-gallon jar add the sugar, lemon juice, water and whey.  

Stir or shake vigorously until sugar is dissolved. 

Place a lid on the jar (or pour lemonade into flip-top bottles) and allow it to sit out at room temperature for 2 to 4 days. The exact fermentation time will depend on the temperature of your house, and how fizzy you want your lemonade.

Remove the lid once a day to allow the gases created by the fermentation to release.  

When your lemonade is fermented to your liking, place it in the refrigerator for up to two weeks.  The lemonade will continue to ferment at a slower rate while in the refrigerator, and continue creating gut-healthy probiotics.

Serve cold over ice.

Tips

• Fresh lemon juice is very important for this lemonade.  Bottled lemon juice is not as bright and sweet, and doesn’t make as good of a probiotic drink.  A lemon juicer will greatly speed up the process of juicing the lemons for this lemonade ferment.  
• Avoid using chlorinated water.  Well water or filtered water make the best ferments.
• Open the lid of your lemonade once a day to release pressure.  Then put it back on so it can capture the carbonation.
• This probiotic lemonade will continue to ferment even when in the refrigerator, although being at a colder temperature will certainly slow down the fermentation.  
• It will keep in the refrigerator for up to two weeks.  The carbonation and flavor will continue to improve while in the refrigerator.
• If it is summertime and your kitchen is warm, the lemonade will ferment at a faster rate, and could be fizzy enough after only two days.  Try a glass and see how you like the taste before putting it into the refrigerator.
• Putting the lemonade into swing-top bottles is optional, but it helps to trap the carbon dioxide, making the lemonade more fizzy.
• If you see a cloudy substance start to collect at the bottom of the bottle, it’s just some of the yogurt solids that slipped into your yogurt whey.  It won’t hurt anything.

FAQ

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