Fermented Lemonade

3 comments
Homemade whey works as the perfect "starter" for lots of fermented foods. Fruit chutney, ketchup, and homemade mayonnaise all ferment quite well when whey is used as part of the process. I recently used whey to inoculate a mixture of lemon juice, sugar, and water to create this fermented lemon punch.


I adapted the recipe found in the book Nourishing Traditions by Sally Fallon and Mary Enig. (Fallon's new book, The Nourishing Traditions Book of Baby & Child Care, is now available from many online booksellers.)
  • 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
Combine all ingredients in mason jar. Cap tightly. Allow to ferment at room temperature for 2-3 days. Strain if desired and refrigerate.

I used a citrus juicer to make the juicing process quick and efficient.


I use the leftover peels to create a fresh-smelling white vinegar cleaner by placing the peels in a mason jar and covering them with white vinegar. Allow to sit for 1-4 weeks. Strain and use as a general cleaner. I throw this in the bottom of my dishwasher to help my dishes come out crystal clear.


Fermented lemonade can be enjoyed by itself or combined with homemade kombucha or water kefir.