Fermented Lemonade

Fermented Lemonade

Here’s What You Need:

juice of six lemons
1/2 to 3/4 cup sucanat* --amount depends on your taste (granulated sugar is fine, too--just not white gmo sugar, God forbid!)
1/2 cup whey (the liquid you drain off yogurt)**
1/2 gallon of filtered water


Instructions:

Put all ingredients together in a half gallon glass container and stir well. Cover tightly with a lid and let sit on your counter at room temperature for two days. Seriously, it’s that simple.

Tips:

You get more juice from your lemons if they are room temperature.

*Sucanat is a brand of organic, naturally-evaporated sugar.   Most of the sugar will be eaten up and used as fuel for the lacto-bacillus culture, so your end result will be significantly more tart than what you start with.

**Use fresh, “living” whey that you drain off yogurt by taking plain, organic, grass-fed yogurt and putting it into a coffee filter, then place the coffee filter into a strainer over a bowl.  The liquid that drips out is the whey (no kidding!).  You may need to “help” it drip by squeezing the coffee filter occasionally, because this process takes about 30-45 minutes, so definitely do this ahead.  Any whey left over can be stored for another use.  One small container of yogurt will yield just about a ½ cup of whey.   

Makes a half-gallon of some tasty, tingly lemonade...ooh that's good!