Funky fermented ginger lemonade
- Preparation and cooking time
- plus 4-5 days fermenting
- Makes 2.5 litres
- 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
- 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.