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

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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Prep Time 5 minutes
3 days
Total Time 3 days 5 minutes
Course: Drinks
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Juice the lemons with a lemon juicer and pour the juice into a half-gallon jar or a large bowl.
  2. Add sugar and stir until fully dissolved in the fresh-squeezed lemon juice.
  3. Add the filtered water and stir well.
  4. Stir in your fermentation starter culture (whey, ginger bug, or water kefir).
  5. 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.
  6. 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.
  7. 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.
  8. 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!