Funky fermented ginger lemonade
- Rosie Birkett
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Makes 2.5 litres
Easy
Prep: 15 mins
plus 4-5 days fermenting
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Make our funky fermented ginger lemonade, made with whey. It's also great with gin or vodka for a tangy cocktail
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
500g organic lemons
-
1 tbsp grated ginger
-
125ml whey
(see tip, below)
-
75g organic cane sugar
plus ½ tbsp
-
still mineral water
to top up
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Nutrition: Per serving
- kcal23
- fat0g
- saturates0g
- carbs6g
- sugars6g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
You must sterilise your jars before you start and you will need to check your ferment every day for four to five days.
-
step 2
Juice the lemons and pour the juice through a sieve. Combine the lemon juice, ginger, whey and sugar in a 3-litre sterilised jar and top up with mineral water, leaving 2.5cm at the top of the jar. Give it a good shake and leave it at room temperature for two days, releasing gas as you need to by releasing then refastening the lid.
-
step 3
After this time, decant it into glass bottles, adding a little of the ½ tbsp sugar to each. Seal and ferment for a further two to three days (burping every day) until you see bubbles. Put in the fridge to stop any further fermentation. Will keep in the fridge for a week.
RECIPE TIP
HOW TO MAKE WHEY
To make the whey, heat 1 litre of milk to 82C, then add 20ml white wine vinegar, take it off the heat and stir a little. Leave to rest until the curds and whey separate, then strain through a muslin-lined sieve into a bowl. The whey is the liquid that collects in the bowl. You can use the curds as curd cheese in recipes.
Recipe from Good Food magazine, May 2017
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