So, what is one to do if they want to reap the benefits of fermented foods?
Fermented Lemonade, of course! I keep this on hand at all times.
juice of six lemons
1/2 to 3/4 cup sucanat* --amount depends on your taste (granulated sugar is fine, too--just not white GMO sugar, God forbid!)
1/2 cup whey (the liquid you drain off yogurt)**
1/2 gallon of filtered water
Put all ingredients together in a half gallon glass container and stir well. Cover tightly with a lid and let sit on your counter at room temperature for two days. Seriously, it's that simple.
You get more juice from your lemons if they are room temperature.
*Sucanat is a brand of organic, naturally-evaporated sugar. Most of the sugar will be eaten up and used as fuel for the lacto-bacillus culture, so your end result will be significantly more tart than what you start with.
**Use fresh, "living" whey that you drain off yogurt by taking plain, organic, grass-fed yogurt and putting it into a coffee filter, then place the coffee filter into a strainer over a bowl. The liquid that drips out is the whey (no kidding!). You may need to "help" it drip by squeezing the coffee filter occasionally, because this process takes about 30-45 minutes, so definitely do this ahead. Any whey left over can be stored for another use. One small container of yogurt will yield just about a Â½ cup of whey.
Makes a half-gallon of some tasty, tingly lemonade...ooh that's good!