This easy lacto-fermented strawberry lemonade recipe is a fun and healthy twist on a classic drink, perfect for a hot day or as a refreshing treat any time of year. Made with simple ingredients you can find at the grocery store, this naturally fermented lemonade becomes a bubbly, fizzy drink full of gut-friendly probiotics. After fermenting at room temperature for a couple of weeks, it develops just the right amount of tang and sparkle. This easy recipe is a healthier alternative to the overly sweet, plastic-packaged juice boxes often served to young children.
Is lacto-fermentation dairy free?
Lacto-fermentation is dairy-free by nature, the term “lacto” refers to lactic acid, not lactose or milk. It comes from the Lactobacillus bacteria, which are naturally present on fruits, vegetables, and even in the air. These beneficial microbes convert sugars into lactic acid during fermentation, creating that tangy flavor and preserving the food or drink.
That said, some starter cultures used in lacto-fermentation (like yogurt or kefir) are dairy-based. But many options, like sauerkraut, fermented pickles, ginger bug, and brine-fermented fruits, use no dairy at all.
If you’re avoiding dairy, just choose a non-dairy starter (like a ginger bug or brine) and you’ll still get all the probiotic benefits!
What Are Lacto-Fermented Beverages?
Lacto-fermented beverages are drinks created through the process of lactic acid fermentation, where natural sugars are converted into lactic acid by beneficial bacteria—primarily Lactobacillus species. This ancient preservation method not only extends shelf life but also boosts the drink's probiotic content, making it excellent for gut health.
To successfully ferment a beverage, you'll need a starter culture—and there are several great options that can be made at home or found in the refrigerated section at many stores:
- Full-fat yogurt (avoid Greek yogurt, as the whey is already strained out)
- Homemade clabber
- Milk or water kefir
- Ginger bug soda (made from organic ginger)
If you're using store-bought yogurt, the whey—a thin, slightly cloudy liquid—is often visible on the top of the yogurt when you open the container. You can skim it off directly or strain it through a cheesecloth, coffee filter, or fine mesh strainer. This whey contains the live cultures needed to jumpstart fermentation and can be used to make your own fizzy, probiotic-rich drinks at home.
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Ingredients for Probiotic Lemonade
¾ cup fresh lemon juice (about 4–6 lemons)
½ cup white sugar
5 cups filtered water
¼ cup fresh whey from strained yogurt (water kefir, or a ginger bug will work too)
1 cup pureed strawberries (about 10 medium strawberries)
A few organic raisins (optional)
Instructions for Lacto-Fermented Lemonade
STEP 1: Puree the strawberries in a food processor or a blender. Add it to a half-gallon jar or large bowl. Juice the lemons with a lemon juicer and add to the strawberry puree.
STEP 2: Add the sugar and stir until it’s completely dissolved into the fresh lemon juice with strawberry puree. Then, pour in the cool water and mix well.
STEP 3: Next, stir in your fermentation starter to the sugar water—this can be whey, a ginger bug, or water kefir.
STEP 4: Drop a couple of raisins into the bottom of your fliptop bottles, then pour the mixture into the bottles. Seal them tightly. Allow the mixture to ferment at room temperature for about 72 hours. You can also keep it in a sealed half-gallon mason jar, leaving about 1 inch of headspace. Either way, when a raisin rises to the surface, it's a good indicator that your strawberry lemonade is ready.
STEP 5: Refrigerate the bottles overnight. Before serving, remove and discard the raisins (if used). Pour your lemonade through a fine mesh strainer, then enjoy your naturally fermented homemade lemonade!
Tips for this Simple Fermented Lemonade
- You can use honey, maple syrup, or brown sugar in this recipe, but I’ve found that organic cane sugar produces the best fermentation results and the strongest fizz!
- Avoid using metal utensils or bowls when mixing or storing your ferment—metal can interfere with the fermentation process.
- While mason jars can be used for fermenting, their screw-on lids often allow carbon dioxide to escape, which can leave your lemonade flat. For the best results, I recommend using fermentation-safe bottles that create a tighter seal and help build up natural carbonation for that perfect fizzy lemonade.
- Once your lemonade reaches your desired level of fizz, move it to the fridge to slow the fermentation and lock in the bubbles.
- Be sure to burp the bottles every couple of days to release pressure—otherwise, they could explode! Want a little extra zing? Add a yellow lemon peel during fermentation for a stronger lemon flavor and a beautiful visual touch. Just be sure to remove the peels before serving.
- Fresh-squeezed lemon juice is the best option over bottled lemon juice. It's fresher, which leads me to believe the vitamins are intact.
Easy Fermented Food Recipes
How to Make Lacto Fermented Lemonade (Probiotic Soda)
How to Make a Fermented Ginger Bug From Scratch
How to Make an Apple Cinnamon Fermented Shrub (Recipe)
Easy Homemade Fermented (Raw) Apple Cider Vinegar
How To Make Easy Homemade Clabber From Raw Milk
Easy Lacto Fermented Strawberry Lemonade Recipe
Ingredients
- ¾ cup fresh lemon juice about 4–6 lemons
- ½ cup white sugar
- 5 cups filtered water
- ¼ cup fresh whey from strained yogurt water kefir, or a ginger bug will work too
- 1 cup pureed strawberries about 10 medium strawberries
- A few organic raisins optional
Instructions
- Puree the strawberries in a food processor or a blender. Add it to a half-gallon jar or large bowl. Juice the lemons with a lemon juicer and add to the strawberry puree.
- Add the sugar and stir until it’s completely dissolved into the fresh lemon juice with strawberry puree. Then, pour in the cool water and mix well.
- Next, stir in your fermentation starter to the sugar water—this can be whey, a ginger bug, or water kefir.
- Drop a couple of raisins into the bottom of your fliptop bottles, then pour the mixture into the bottles. Seal them tightly. Allow the mixture to ferment at room temperature for about 72 hours. You can also keep it in a sealed half-gallon mason jar, leaving about 1 inch of headspace. Either way, when a raisin rises to the surface, it's a good indicator that your strawberry lemonade is ready.
- Refrigerate the bottles overnight. Before serving, remove and discard the raisins (if used). Pour your lemonade through a fine mesh strainer, then enjoy your naturally fermented homemade lemonade!
Notes
-
- You can use honey, maple syrup, or brown sugar in this recipe, but I’ve found that organic cane sugar produces the best fermentation results and the strongest fizz!
-
- Avoid using metal utensils or bowls when mixing or storing your ferment—metal can interfere with the fermentation process.
-
- While mason jars can be used for fermenting, their screw-on lids often allow carbon dioxide to escape, which can leave your lemonade flat. For the best results, I recommend using fermentation-safe bottles that create a tighter seal and help build up natural carbonation for that perfect fizzy lemonade.
-
- Once your lemonade reaches your desired level of fizz, move it to the fridge to slow the fermentation and lock in the bubbles.
-
- Be sure to burp the bottles every couple of days to release pressure—otherwise, they could explode! Want a little extra zing? Add a yellow lemon peel during fermentation for a stronger lemon flavor and a beautiful visual touch. Just be sure to remove the peels before serving.
-
- Fresh-squeezed lemon juice is the best option over bottled lemon juice. It's fresher, which leads me to believe the vitamins are intact.
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