This fermented 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 every day.
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 school lunch by any means!
How to Make Fermented Lemonade (Hindu lemonade)
Packing this homemade fermented lemonade, on the other hand, is a nice treat that will delight, nourish, and 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 … sometimes I pack sipping bone broth too), but when you have run out temporarily or just want to pack a juice treat, this is a great choice.
Note that the juice MUST be freshly squeezed. Store lemon juice is pasteurized, which eliminates the natural probiotics and enzymes that are necessary for the fermentation to “take” properly.
Fermented Lemonade Recipe
Easy recipe for fermented lemonade that will no doubt be one of your family's favorites as it is rich in flavor and probiotics.
Mix all ingredients together in a 1 gallon glass jug.
Cover and 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 plain liquid stevia to each glass until your family adjusts to the mildly sweet/sour flavor.
Limes or a combination of lemons and limes may be substituted for the lemons. The juice must be freshly squeezed.
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