Monday, April 2, 2012

Lacto-fermented Lemonade

When life gives you a bag of lemons......make lacto-fermented lemonade!

I was recently given a bag full of lemons.   I had so many ideas for them, but life got in the way.  A week later they were STILL in the bag waiting to be touched.   Since I was making ginger ale using my mother's whey and ginger ale recipe,  I thought I would apply the same process and try
lacto-fermented lemonade.  Although I am not sure of the properties of this, I do know that what the Nourishing Traditions book teaches:  "lacto-fermentation makes nutrients in these goods more available and supplies the intestinal tract with healthy promoting lactic acid and lactic-acid-producing bacteria." (page xii)  I thought that lacto-fermenting my lemonade would not only give my family something healthy to drink, but it would also be a tasty alternative to ginger ale. 

 (these are all very approximate measurements..)
Juice lemons (however many you have)
If they are organic lemons you can add the zest of a couple lemons 
1/4-1/2 cup of whey (see my mother's post above) 
2 teaspoons sea salt
1/2 cup of rapadura (you can use any sweetener)
fill the rest of the container with filtered water

Let this sit on the counter for 2-3 days.  There was a film on the top of mine, but you can just strain that off.  Store in the refrigerator.  You can also add more sweeter at this point. I used WAY to many lemons so we diluted ours with water before we drank it.  This is a personal preference. 

Happy adventures into lacto-fermenting!! 
P.S. If you do not already have nourishing traditions......Get it!
 It is my bible for all things cultured or
 lacto-fermented :