Probiotic Lemonade

I had never heard of this drink before, but recently bought a book that gave lots of ideas for probiotic drinks and this was one of them. Unlike the kombucha, which needs a scoby, and kefir, which needs special grains, this drink uses ingredients readily available. This drink is a much healthier, and tastier version of regular lemonade. I was skeptical at first, but after two batches, I am hooked. If you make your own yogurt you will be using the whey that you strain off of it, or if you don't, just buy some regular yogurt and strain it in a small mesh strainer. Not only will you have some wonderful thick greek yogurt, but you will gain the ingredient, whey, to use in this delicious recipe

Probiotic-Lacto-Fermented Lemonade

Ingredients

• Juice of 10 lemons or limes (should measure 1 1/2 cups)
• ¾-1 cup sugar
• 1 cup of whey
  
• 3 quarts of filtered water
• gallon size jar

Instructions

1. Pour the sugar into the gallon size glass jar and add just enough hot water to dissolve the sugar.
2. Add lemon juice and fill the jar about ¾ full with filtered water.
3. Make sure the liquid is at room temp and add the whey.
4. Cover tightly and let sit on the counter for 2-3 days. The longer it sits, the less sugar in the final product.
5. After 2-3 days, keep in fridge and drink 4-6 ounces per day. The flavor will continue to develop in the fridge.
6. Since the sugar ferments out, it is rather tart. Add a couple drops of stevia if it is too tart for you!

 Now I use 1 cup of sugar to give a sweeter taste. I do not add hot water, I just put the whey, sugar and lemon juice in the jar, then I fill the gallon jar with filtered water all the way to the top and stir till combined and sugar is melted. Then I cover the jar with a paper towel and secure with a rubber band and let it sit for 2-3 days. I will uncover each day and stir. When I hear a little fizzy sound I know it is ready. I also bottle it like I do the kombucha, but before I do, I will use the above lemonade and make the following two recipes. It is wonderful bottled and put in the fridge as is, but I like it even better with these two subtle flavorings:

Sage Lemonade
1 cup water
10 sage leaves, chopped
Juice of 1 lemon
2 tablespoons sugar
4 cups lacto-fermented lemonade

1. In a saucepan, bring the water and sage leaves to a boil.
2. Remove from heat, add sugar, and stir to dissolve. Allow mixture to sit at room temperature at least 10 minutes to allow the sage flavor to infuse.
3. Pour the liquid into a container and refrigerate until cold.
4. Once the mixure has cooled all the way, strain the liquid into a pitcher, discarding the sage leaves.
5. Add the lacto-fermented lemonade to the pitcher and stir to combine.
6. Enjoy immediately, or bottle and save for up to two weeks. The flavor gets better with age.

Blackberry or Strawberry Lemonade
2 cups of berries
Juice of 2 lemons
1/2 cup water
3 tablespoons sugar
8 cups lacto-fermented lemonade

1. Add berries, lemon juice, and water to a saucepan. Cover and it to bring to a gentle boil.
2. Reduce the heat but allow mixture to continue to bubble gently until the berries lose their form and juices are seeping out, about 5-8 minutes. Use a fork to smash the berries.
3. Add the sugar and stir, allowing it to dissolve.
4. Remove the saucepan from the heat and allow it to cool completely.
5. Using a fine metal strainer, strain the mixture into a pitcher, jug or large bottle to get all the berry seeds out. Press on the berry pulp to ensure you get as much liquid out of the pulp as possible.
6. Discard the pulp.
7. Add the lacto-fermented to the pitcher and stir to combine.
8. Either serve it immediately or bottle and save in refrigerator.