Andrea Fabry
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Fermented Lemonade
Fermented lemonade can be enjoyed by itself or combined with homemade kombucha or water kefir. I adapted the recipe found in the book Nourishing Traditions by Sally Fallon and Mary Enig.
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Ingredients
- Juice of 6-8 lemons (organic is optimal)
- 1/2 c. sucanat or other unrefined sugar such as rapadura
- 1/4 c. homemade whey
- 1/4 tsp. nutmeg
- 8 c. filtered water
- A bit of fresh fruit like pineapple or berries for extra flavor
Instructions
- Combine all ingredients in mason jar. Cap tightly. Allow to ferment at room temperature for 2-3 days. Strain if desired and refrigerate.
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My husband would love this idea, he is into cleaning our floor with vinegar, and boiling citrus peels on the stove . For sure, lemon peels kept in jar with white vinegar… this is one interesting experiment we would love to try.
Thanks,
Aban
Hi Andrea,
I need your advice. I purchased a huge bushel of organic lemons. There were a few that were molded (white powdery stuff on the rind). I through those out. Now I am curious. How should I was the rest to kill any mold spores from spreading? I like to juice the whole lemon with rind and all and am worried about mold spores being on the outside rind. I also heard I could freeze the extra lemons whole to preserve them. What is your opinion?
Thank you,
Catherine
Here’s a great article on freezing lemons.
http://theslowroasteditalian.blogspot.com/2012/04/best-way-to-preserve-lemons.html
They can also be preserved using fermentation. Soften the lemons by rolling them opn the counter with your palm. Cut each into 4 wedges. Discard seeds. Put salt in bottom of a mason jar. Add any spices you might like. Layer the lemons up the jar and keep packing down firmly.This will release juice. Add lemon juice so that the lemons are covered. Leave some headroom in the jar. Leave on counter for a week or much longer – always making sure water covers the lemons.
Either of these methods will work. If you think mold has gotten into a batch it is best to discard and start again.
Hi. I heard you and your husband Tuesday on moody radio. Our journey seems to mirror yours a little. I am doing research online but was wondering if I could tap into some of your experience.
I am trying to eat foods that would have an anti-inflammatory effect on the body. Do you know of anything like that? Any ideas or website you can point me towards would be greatly appreciated.
Thanks for being open about your struggles and inviting others in.
Philip
Fermented turmeric is highly anti-inflammatory. Chaga mushrooms, green plants in general. I think you would like the book Grain Brain by neurologist Dr. David Perlmutter. It helps to see how grains, sugars and carbs in general is highly inflammatory. I like his explanations and it all makes sense in light of our journey.
By the way, I ferment turmeric root. Here is the recipe.
http://it-takes-time.com/?s=turmeric+bug
Hi Andrea, Should the Fermented Lemonade have bubbles or fizz when completed? Mine which just completed this afternoon only had four small dots of white mold looking stuff. Just wanted to be sure what the finished product should look like. I used a fermentation lid but had trouble with the rubber ring staying in place under the white plastic lid. Thanks!
How does it smell and taste, Shirley? White yeast is harmless if in fact it is Kahm yeast. Once you strain it off I would be interested how it tastes. If it isn’t black this should be fine. If it didn’t ferment it will taste very sugary.
It smells like lemons, no unusual odor; taste like unsweetened lemonade. Will it continue to ferment after being refrigerated?
Refrigeration greatly slows fermentation. It sounds like it’s fine!
It tastes good today. I used about 1/2 c blueberries and a dash of cinnamon. I plan to make more. Thanks, Andrea for your help!
Thank you for the update Shirley!! I’m so glad to hear.