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Simple Whey Lemonade

Acres and Aprons
Easy fermented lemonade that is made with fresh-squeezed lemon juice, a touch of sugar, and a healthy dose of natural probiotics to support your gut.
Print Recipe
Prep Time 5 minutes
Fermentation time 3 days
Total Time 3 days 5 minutes
Course Drinks
Servings 1 Half Gallon

Equipment

  • 1 lemon juicer
  • 1 fine mesh strainer, or cheese cloth
  • 1 large glass jar (or pitcher)
  • 5 16 ounce swing top glass jars, for a tight seal

Ingredients
  

  • ¾ cup cane sugar
  • ¾ cup lemon juice
  • 8 cups filtered water
  • 1 cups whey

Instructions
 

  • Make sure your whey is strained well through a fine mesh strainer, or cheese cloth
  • Combine the sugar, lemon juice, whey, and filtered water into a glass jar, jug or bowl. I used a gallon-sized jar.
  • Stir thoroughly until the sugar is mostly dissolved.
  • Once combined, use your funnel to add the lemonade mixture to your swing top bottles, (can also use mason jars here, if they seal well).
  • Leave the jars on the counter to ferment for 2-7 days, until they carbonate.
  • During the fermentation period, burp and mix the jars once per day. To do this simply open the top to release pressure. You’ll notice it getting more and more carbonated every day. Once you close the lid gently, tip the jar over 3-4 times to keep mixture combined.
  • Check them daily because the fermentation time can vary a lot, they will explode if left alone for too long.
  • Store your lemonade in a sealed container in the refrigerator. Serve cold from the fridge or over ice and enjoy!
  • *If you see a white film on top of your drinks at any point, don't worry. It's kahm yeast from the fermentation process, gently tip your jars over to re-incorporate is (use caution as they start to carbonate.)

Notes

  • Use fresh lemon juice! Bottled juice lacks the bright, sweet flavor of fresh lemons and often contains additives that can interfere with fermentation.
  • Filtered water is best. Chlorine and other chemicals in tap water can affect both fermentation and taste.
  • Remember to “burp” your jar once a day by opening the lid briefly to release built-up pressure, then sealing it back up.
  • The longer your lemonade ferments, even in the fridge, the stronger the flavor and the fizzier it becomes.
  • Warm kitchens speed up fermentation, so your lemonade could be ready in just a few days. Cooler temperatures slow the process down, which may make it take longer.
  • For the best fizz and a stylish touch, try using swing-top or flip-top bottles.