I’m SO excited to share this ginger bug lemonade soda recipe with you! I still remember early into my fermenting journey, I felt like there weren’t many “fun” things I could make because we were dairy-free. This recipe shows you how to make fizzy lemonade without whey! And it’s awesome!
A fermented lemon drink is perfect for summertime and it has the added benefit of helping with stomach aches and nausea due to the neutralizing acids in lemons, as well as the natural probiotics and enzymes from the fermentation process.
Carbonated lemonade is perfect for those who want a fizzy drink but don't want to drink store-bought sodas. This is a natural homemade soda that's healthy for you without sacrificing taste. In fact, it's a super delicious and thirst-quenching lemonade
Can lemonade ferment?
It sure can! All you need is some type of starter to get the process going. A spontaneous lemonade ferment will likely have off-flavors due to bacteria and yeast that cause spoilage, however using a starter culture helps you make fizzy lemonade that tastes great!
Can you make fermented lemonade without whey?
Yes! This fizzy lemonade recipe does not use any whey or other milk-based starter at all! Instead, it uses a ginger bug, which can be made with ginger, water, sugar and a jar. It is super easy to to make, and here are some easy to follow ginger bug instructions!
Once you’ve got your ginger bug going and it is active and bubbly, you’re ready to follow the directions below to make your ginger bug lemonade!
Naturally Fermented Lemonade Recipe
This is a delicious, refreshing ginger bug lemonade recipe made with a natural ginger bug starter. Now you can have fizzy lemonade WITHOUT using whey! It is easy to make and can get SUPER fizzy if you desire. You're really going to LOVE this homemade lemonade soda!
1 cup lemon juice (approx 5-6 large lemons)
6 cups water
lavender simple syrup recipe (below)
1/4 cup active ginger bug
1 tsp molasses (optional, for bolder flavor)
In a pitcher, mix lemon juice, water, cane sugar and molasses together.
Stir in your active ginger bug starter and stir well.
Taste and adjust lemon flavor by adding more lemon juice or water, until your tastebuds are happy!
Bottle in mason jars or swing-top jars and let ferment 8-24 hours until fizzy to your liking.
Refrigerate, serve cold and enjoy!
Swing-top jars will produce the most fizz!
This is closer to an old-fashioned lemonade recipe, very lemony and made with fresh-squeezed lemon juice. Store bought lemon juice is also fine.
Lavender Simple Syrup
Lavender - 4 tablespoon dried
Water - 1 cup water
Sugar - 1 cup sugar
Add all ingredients into a saucepan and bring to a simmer.
Remove from heat and let steep for 10 minutes.
Strain and reserve liquid for adding to your lemonade, lasts up to 2 weeks in the fridge.