Looking for a healthier alternative to store-bought lemonade? Learn how to make lacto-fermented lemonade (probiotic soda), a simple lacto fermented lemonade that is a classic drink with a probiotic twist. It is naturally fizzy, refreshing, and great for gut health! Unlike sugar-loaded versions, this traditional recipe uses natural fermentation to create a lightly sweet, fizzy drink that’s both delicious and beneficial. Packed with live cultures, this easy recipe is a fun and easy way to enjoy a wholesome, flavorful beverage on a hot summer day. Try this naturally fermented lemonade and taste the difference from your usual store-bought lemonade!

Homemade lacto-fermented lemonade served in mason jars with lemon slices and pink paper straws, a refreshing probiotic soda made with real lemons.

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What are lacto-fermented beverages?

Lacto-fermented beverages are drinks made through the process of lactic acid fermentation, where beneficial bacteria (mainly Lactobacillus species) convert natural sugars into lactic acid. This process not only preserves the beverage but also enhances its probiotic content, making it good for gut health. To make a lacto fermented drink, you will need to include a starter. There are a few option here that I have found work really well! All of these can be made at home or some can bought in the refrigerated section at the store.

Full fat yogurt (not Greek yogurt, as the whey has already been strained off.)
Homemade Clabber
Kefir
Ginger bug

The whey in the store-bought yogurt is usually sitting on top of yogurt when you open up the packaging. You can skim it off or it can be strained off using a cheesecloth, coffee filter, or a fine mesh strainer. It is the clear, slightly cloudy liquid that separates milk during the making of yogurt, cheese, or clabber.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Flat lay of ingredients for homemade lacto-fermented lemonade, including lemons labeled as lemon juice, whey in a red measuring cup, purified water in a glass measuring cup, and sugar in a copper measuring cup on a marble countertop.

Ingredients for probiotic lemonade

¾ cup fresh lemon juice (about 4–6 lemons)

½ cup white sugar

6 cups filtered water

¼ cup fresh whey from strained yogurt (Homemade Clabber , water kefir, or a ginger bug works too)

A few organic raisins (optional)

Instructions for lacto-fermented lemonade

Pouring water into a mason jar for fermented lemon juice, with raisins to the bottom left and empty bottles to the top right.

Step 1: Juice the lemons with a lemon juicer and pour the juice into a half-gallon jar or a large bowl. Add sugar and stir until fully dissolved in the fresh-squeezed lemon juice.

All the ingredients have been mixed into the mason jar for lacto fermented lemonade. there is a dwooden spoon to the bottom left of the jar that is on a white marble counter.

Step 2: Add the filtered water and stir well. Stir in your fermentation starter culture (whey, ginger bug, or water kefir).

A top down view of a bottle top that is filled with lacto-fermented lemonade sitting on a white marble countertop with empty jars in the upper left hand corner.

Step 3: Drop a couple of raisins into the bottom of the bottle. Pour the liquid into bottles, (or you can use a half gallon mason jar with lid) leaving about 1 inch of headspace at the top

Step 4: Once a raisin rises and floats to the surface, it’s a good sign that the lemonade is ready to enjoy. This will take 2-3 days. Place the bottles into the fridge to chill overnight. Discard the raisin (if using) and enjoy your homemade lemonade!

Tips for this Simple Fermented Lemonade

Honey, maple syrup, or brown sugar can be used, however I have found that organic cane sugar gives the best fermented results!
Refrain from using anything metal around ferments, i.e. no metal bowls or spoons when storing or mixing.
Mason jars can be used for the fermentation period, however the screw on lids can cause the carbon dioxide the escape leaving you a flat lemonade ferment. Because of this, I have found that fermentation bottles work best for getting a tight seal during the fermentation process resulting in a nice fizzy lemonade.
Store in the fridge once the fermentation time is up and the fizz level is where you want it.
Drink within 1–2 weeks for best flavor and bubbles! Be sure to release the pressure every couple of days after it is ready by burping the bottles otherwise they will explode!
Want more of a lemony kick to your drink? Add some lemon peels! This will also make it look pretty. Just remove your yellow lemon peel before serving!

Easy Fermented Food Recipes

How to Make an Apple Cinnamon Fermented Shrub (Recipe)

Easy Homemade Fermented (Raw) Apple Cider Vinegar

How To Make Easy Fermented Pico De Gallo Salsa

How to Make Easy Homemade Fermented Dill Pickles

How To Make Easy Homemade Clabber From Raw Milk

How To Make Fermented Sauerkraut (coleslaw recipe)

How to Make Lacto Fermented Lemonade (Probiotic Soda)

Learn how to make lacto-fermented lemonade (probiotic soda), a simple lacto fermented lemonade that is a classic drink with a probiotic twist.

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Course: Drinks

Cuisine: American

Keyword: bacteria, drink, fermentation, lemon, lemonade, recipe, sugar, water, yeast, yogurt

Prep Time: 5

Total Time: 3 5

Servings:

Author: Stephanie

Ingredients

¾ cup fresh lemon juice about 4–6 lemons
½ cup white sugar
6 cups filtered water
¼ cup fresh whey from strained yogurt water kefir, or a ginger bug work too
A few organic raisins optional

Instructions

Juice the lemons with a lemon juicer and pour the juice into a half-gallon jar or a large bowl.
Add sugar and stir until fully dissolved in the fresh-squeezed lemon juice.
Add the filtered water and stir well.
Stir in your fermentation starter culture (whey, ginger bug, or water kefir).
Drop a couple of raisins into the bottom of the bottle. Seal them tightly and let them ferment at room temperature for about 72 hours.
Pour the liquid into bottles, (or you can use a half gallon mason jar with lid) leaving about 1 inch of headspace at the top.
Once a raisin rises and floats to the surface, it’s a good sign that the lemonade is ready to enjoy. This will take 2-3 days.
Place the bottles into the fridge to chill overnight. Discard the raisin (if using) and enjoy your homemade lemonade!

Notes

- Honey, maple syrup, or brown sugar can be used, however I have found that organic cane sugar gives the best fermented results!

- Refrain from using anything metal around ferments, i.e. no metal bowls or spoons when storing or mixing.

- Mason jars can be used for the fermentation period, however the screw on lids can cause the carbon dioxide the escape leaving you a flat lemonade ferment. Because of this, I have found that fermentation bottles work best for getting a tight seal during the fermentation process resulting in a nice fizzy lemonade.

- Store in the fridge once the fermentation time is up and the fizz level is where you want it.

- Drink within 1–2 weeks for best flavor and bubbles! Be sure to release the pressure every couple of days after it is ready by burping the bottles otherwise they will explode!

- Want more of a lemony kick to your drink? Add some lemon peels! This will also make it look pretty. Just remove your yellow lemon peel before serving!