Lacto-Fermented Lemonade

I have been making this Hindu Lemonade for awhile now. I love it and it’s a great way to get your probiotics. Plus it’s super easy to make and you can add a million different things to it once it’s done (mint, fruit, ginger, chia seeds, mineral water). I started making concoctions like this when I wanted to drink less in the evenings and still feel like I was getting something special.

All the sugar gets eaten up in the fermentation process, so it’s not high calorie either (another bonus). It would be a good drink for a Momma to be too. I will have to admit that I’ve added booze to it and it makes a lovely ‘healthy’ vodka drink 😉

You can make smoothies out of it too. This recipe is pretty tasty. If you bottle it and leave it in the fridge awhile it will get bubbly, but I can never wait long enough. Also I don’t have much room in my refrigerator.

If you don’t know how to get whey I did a blog post on it here. I would love to hear what you do with this recipe.

Recipe via: Nourishing Traditions

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  • Reply
    October 4, 2012 at 6:35 PM

    Ooh, must make this! I lived in India for a short time, so I'm obsessed with anything "India" or "Hindu" 🙂 I love your blog; I found it via Jora 🙂 – Jessica Clare

  • Reply
    October 4, 2012 at 6:36 PM

    Oh and I just noticed it's from Nourishing Traditions! Just found out about them via another favorite blog… love serendipity 🙂

  • Reply
    Desi McKinnon
    October 5, 2012 at 9:27 AM

    I love serendipity too. I'm glad you found my blog. Now I'm going over to check yours out 😉

  • Reply
    October 6, 2012 at 1:39 PM

    Loved drinking this at your house and can't wait to make my own! Where did you get the bottle in the photo? is it gallon sized?

  • Reply
    October 11, 2012 at 3:36 PM

    I tried making kombucha and failed miserably. This sounds more feasible and intriguing!

  • Reply
    Desi McKinnon
    October 11, 2012 at 3:37 PM

    It's only 2 quarts. I got it at a home brew place here in town. You could do it in two or three ikea containers, like the ones you gave us a few Christmas ago 😉

  • Reply
    Desi McKinnon
    October 11, 2012 at 3:38 PM

    Kombucha is tricky. I have done ok with it, but this is much easier. Plus it makes a good mixer 😉

  • Reply
    Erica Petrucci
    November 7, 2013 at 8:05 AM

    Love your idea of mixing it with Vodka – counter act the negative with a positive 🙂
    I am currently making my first batch (40 hours into the 48) and nothing seems to be happening. I used filtered water, whey from raw milk, but brown sugar as I had no sucanat. Is the sugar supposed to disappear as it ferments? Your photo looks like it has but mine is still sitting on the bottom. Thanks for the advise!

  • Reply
    Desi McKinnon
    November 7, 2013 at 8:16 AM

    Hello, Erica.

    I have never made it with brown sugar. The sucanat does dissolve.

    You may need to adjust the amount of time that you allow it to ferment to compensate for the brown sugar over sucanat, so keep checking and taste-testing. The surrounding temperature will speed up or slow down the process (it's cooled off, so it could take longer). The amount of sweetener used may alter the time too. The longer it ferments, the more sugar that is digested, and the less sweet your end results will be.

    Let me know what your results are. It's always good to hear what other people experience.

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