For those of you who are wanting to take the leap and start adding a daily probiotic element to your whole foods diet, this recipe today is one of the easiest to get started with.
This lemonade recipe is delicious and will please both child and adult alike.
It is also the healthy answer to those sugar laden, juice boxes that most kids have packed in their school lunches everyday. A 100% juice box is still just sugar in the final analysis. Once you pasteurize fresh juice, the nutrition is long gone and all that remains is obesity promoting fructose and a sugar spike/crash for the child. Not the best choice for a school lunch by any means!
Packing this homemade fermented lemonade, on the other hand, is a nice treat that will both delight and nourish/strengthen your child’s immune system. Fresh whole milk is always the best choice for a school lunch (I pack a thermos of cold, fresh milk most days), but when you have run out temporarily or just want to pack a juice treat, this is a great choice.
Fermented (Hindu) Lemonade
Juice of 6-8 lemons, limes, or a combination (must be freshly squeezed)
1/2 cup sucanat
1/2 cup liquid whey
1/2 tsp organic nutmeg
2 quarts filtered water
Mix all ingredients together in a 1 gallon glass jug. Leave on the counter for 2 days and then transfer to the refrigerator. The lemonade flavor improves over time, but is drinkable immediately after the 2 day fermentation period. If it is too tart compared with the overly sweet lemonades from the store, mix 1 or 2 drops liquid stevia to each glass until your family adjusts to the mildly sweet/sour flavor.
Sarah, The Healthy Home Economist
Source: Nourishing Traditions
* This post is shared at Real Food Wednesday!