After Penelope’s first birthday, I had a dozen organic lemons left over, that I had used as decoration.
I planned to make regular lemonade from scratch and then happened to find this post about how to make fermented lemonade and I was so happy to give it a try!
Fermenting adds enzymes and probiotics to the lemonade that make it a healthy alternative to regular lemonade or juice, not to mention this recipe doesn’t call for regular white sugar.
I followed the directions from the above post and it came out great! I only used lemons, but you can add limes to the mix if you want. It was very tasty. Not like sugar-laded, store-bought, pasteurized lemonade, but very tasty.
I got this juicer for Christmas, so I am excited to try more fermented juice recipes. I know I can’t protect Penelope forever from store bought juice, but I hope to always make any juice I give her and keep her from being addicted to sugar, like 99% of kids in our country.
Anyway, just wanted to share that this is a good recipe and it came out tasty. This is a perfect way to start doing fermentation at home.
For more fermented beverage and food recipes, check out this Nourishing Traditions.
P.S. I got those bottles at World Market, but you can also find them online or at a local brewery supply store.
I have about 20 lemons on my tree ready to be picked, I was wondering what to do about them. Now I know. Thanks!
Glad to hear!! Let me know how it turns out.
Hey Darlene, the link is on the word post, highlighted in black, it's embedded.
I'm new to your blog (via Pinterest)–how lovely! I've been wanting to try this recipe, but I was wondering if a substitute could be used for the sucanat. Do you know if regular sugar or honey granules could be used instead?