Easy Lacto Fermented Strawberry Lemonade Recipe
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.
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Servings: 0
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
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- 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!
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- Avoid using metal utensils or bowls when mixing or storing your ferment—metal can interfere with the fermentation process.
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- 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.
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- Once your lemonade reaches your desired level of fizz, move it to the fridge to slow the fermentation and lock in the bubbles.
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- 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.
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- Fresh-squeezed lemon juice is the best option over bottled lemon juice. It's fresher, which leads me to believe the vitamins are intact.