It’s barbecue weather, officially! Our family loves any excuse to grill out, and my boys get so excited when I make special drinks to enjoy on the side of a yummy meal. I’ve finally gotten back to brewing kombucha, and they adore it, but homemade lemonade is a favorite, too. Add some strawberries and lacto-fermentation and you’ve got a healthy, delicious beverage that we all love! Read below about making lacto-fermented strawberry lemonade.
It’s whey easy.
First, you’ll need to make some whey. You’ll need about 4 cups of yogurt or thick milk kefir, some cheese cloth or a thin towel, and a glass bowl.
Fold the cheese cloth so that it has four layers, then tie together two diagonal corners.
Scoop the yogurt into the cheese cloth, then tie the other two ends together so you’ve made a little “sling” holding the yogurt. Either attach the top to a cabinet knob or enclose the knots inside a cabinet door that won’t be disturbed.
The whey will begin dripping through the cloth, so place a glass bowl below to catch the drippings. Collect one cup of whey, which may take a couple of hours. If the yogurt is dripping through, you don’t have the cheese cloth layered enough.
Now make the lacto-fermented strawberry lemonade.
I promise this lacto-fermented strawberry lemonade is so easy! Have you lacto-fermented anything before?
Lacto-Fermented Strawberry Lemonade
- 12 - lemons - medium
- 6-8 - strawberries - large
- 1 cup - whey
- 1 cup - sugar
- Juice the lemons and strawberries and add the juice to a gallon-sized jar with a tight-fitting lid.Add the sugar and whey to the juice and mix well.
- Fill the jar to the top with filtered water (tap water can disturb the live bacteria/cultures in the whey).
- Cover tightly and let sit for two days.
- After two days, it’s ready to drink!
- Store in the refrigerator to stop the fermentation process.
Is fermented lemonade with sugar used to ferment safe for the full GAPS diet ? I used to make it all the time. Great use of lots of whey that I always have but wasn’t sure with sugar ?
So long as the sugar is fermented out. 🙂