Fermented, Probiotic Honey Lemonade Soda
Prep Time
10 minutes
Prep Notes
This refreshing summer drink is loaded with probiotics that give it its characteristic fizz and foam. A dryer soda, the lemonade is only lightly sweet and notes of honey play well with the lemon. Serve it over ice and garnish with a slice of lemon and sprig of mint.
NOTE: If you would rather not use actual liquid whey, you can add a starter culture from Body Ecology.
Cooking Time
0
Yields
8 servings
Ingredients
For the Lemonade
6 cups water
1 cup raw honey
1 cup fresh squeezed lemon juice
1/2 cup fresh whey (can substitute one packet of Culture Starter from Body Ecology for the fresh whey - See Recourses)
Special Equipment
Flip Top Bottles - you can make this in a large glass container with an airlock lid but I find the glass containers to be a real plus and makes it feel more like an old fashioned soda.
Directions
1. Warm the water in a saucepan over low heat, keeping it just warm enough to dissolve the honey - about 100F. Whisk in the honey continuously until fully dissolved in the water. Turn off the heat, and remove the pot from the stove.
2. Wisk the lemon juice and whey into the honey water util fully incorporated.
3. Pour the lemonade through a narrow funnel into the flip-top bottles. Seal the bottles (or screw on the lids of jars), and allow the lemonade to sit at room temperature to ferment at least four and up to seven days. You can open a bottle to check for fizziness and flavor, keeping in mind that the warmer your kitchen and the more time you allow, the sourer and more fizzy your soda will be.
Notes
variations for your starter culture
Of course, the bacteria responsible for all the goodness of homemade sodas needs to come from somewhere, and, in the case of this fermented, probiotic lemonade soda recipe, they come from fresh whey. Fresh whey is the liquid that accumulates on top of your yogurt, and it is also the liquid leftover when you make homemade yogurt or milk kefir and strain it. Pouring your raw kefir into a dish towel and hanging it over a bowl overnight produces a lovely Farm cheese and the whey you need for your lemonade soda.
You can also use kombucha tea, jun tea, water kefir or ginger bug in place of whey in this recipe. They’re all a good source of the friendly microbes you need to make homemade, fermented soda.
Credit
jenny of nourishedkitchen.com
https://nourishedkitchen.com/fermented-probiotic-lemonade-soda/