Easy Fermented Lemonade Recipe (Naturally Probiotic Soda)

Lightly sweet, mostly dry, and bursting with bubbles, a naturally fermented lemonade is perfect on a hot summer day. While its flavor is reminiscent of the classic drink, this version has an added benefit: it's loaded with live cultures and is a great source of probiotics.

Fermented lemonade in glasses garnished with sliced lemons.

What is fermented lemonade?

Fermented lemonade is a fermented drink similar to water kefir and jun kombucha. Its flavor is reminiscent of old-fashioned lemonade, with a bubbly effervescence achieved through fermentation.

It's similar to the Finnish drink sima, which is made by fermenting lemon juice, honey, and yeast.

This pleasant, fizzy drink is easy to make and a great alternative to syrupy sweet sodas because it comes with a good dose of friendly bacteria that help bolster the immune system and support gut health.

Why This Recipe Works

Unlike many fermented drinks, which have a vinegar-like sourness, the flavor of this lemonade is lightly tart with a pleasant, subtle sweetness.

It's easy to make. You mix, bottle, and ferment. That's it.

There's no high-fructose corn syrup like most store-bought lemonade. Instead, it's naturally sweetened with a little honey.

It's an excellent alternative to mainstream sodas since it's a naturally probiotic beverage that may help support a healthy gut microbiome.

The fermentation process reduces the amount of sugar in this drink as the good bacteria metabolize the sugar and then produce B vitamins and beneficial acids.

Key Ingredients

The key to making any homemade fermented soda, including this probiotic lemonade, is a combination of flavorings, sweeteners, and starter culture.

A sweetener, such as honey, helps to flavor the drink while also feeding the beneficial bacteria responsible for fermentation. A starter culture helps kickstart fermentation, ensuring a healthy and reliable brew.

Fresh lemons give the drink its flavor and a pleasant acidity. Meyer lemons work particularly well, thanks to their sweet, floral notes. You can also use limes and other citrus fruit, too.
Honey lends a little sweetness to the drink. It also provides food for the beneficial bacteria in your starter that will transform the lemonade into a probiotic, fizzy drink.
Water provides the bulk of the liquid in the drink. When making fermented drinks, it's best to use filtered water. Chlorinated water may negatively impact the bacteria necessary for effective fermentation.
A starter culture kickstarts fermentation. You can use just about any starter, including water kefir, ginger bug, wild yeast, kombucha, or fresh, liquid whey from homemade yogurt.

Recipe Tips

In addition to following the recipe step-by-step, following these tips can help ensure that your lemonade ferments safely and turns out exactly how you want it.

Temperature affects fermentation. Your lemonade will ferment faster in a hot kitchen and slower in a cool one. Slightly warm room temperature (about 72 to 75 F) is optimal.
Brew away from direct sunlight and in an area with an even ambient temperature that is free from drafts.
Timing is important, so keep notes on your calendar to remind you to transfer your bottles to the fridge so that they won't ferment for too long.
Strain the ginger bug through a fine mesh strainer before mixing it with the other ingredients. If you're using an alternative starter, such as yogurt whey or kombucha, you won't need to strain it.
Adding a raisin to your bottles of lemonade is a good indicator that the lemonade is ready. The raisin will absorb the carbon dioxide released by the bacteria, plump up, and float when the brew is ready.

Rate this Recipe

5 from 18 votes

8 servings

Fermented Lemonade Recipe

This naturally fermented lemonade soda is loaded with probiotics that give it its characteristic fizz and foam. A dryer soda, the lemonade is only slightly sweet, and notes of honey play well with lemon. Serve it over ice, garnished with fresh lemon slices.

Prep Time10

Fermentation3

Total Time3 10

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Ingredients

6 cups warm water (about 90 F)
1 cup honey
1 cup fresh lemon juice
½ cup ginger bug (or other starter culture)
2 raisins (optional)

Equipment

pitcher
flip-top bottles

Instructions

Stir the water, honey, and lemon juice in a large pitcher until the honey dissolves into the water. Then, stir in the strained ginger bug (or alternative starter).
Transfer the liquid into bottles, allowing about 1-inch head space in each bottle. If you wish, add a raisin to each bottle. Seal the bottles and allow them to ferment at room temperature for 2 to 3 days. When the raisin plumps up and floats at the surface of the bottle, it's a good indicator that the lemonade is ready.
Transfer the bottles to the fridge and allow them to chill for 2 to 3 more days. Serve over ice, discarding the raisin (if you used one).

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Variations + Substitutions

Try lime instead of lemon for a pleasant alternative. Lime offers a beautiful tart punch of flavor and a delicate floral note. It also works equally well as lemon in this recipe.

If you're looking for an alternative sweetener, brown sugar, organic cane sugar, and maple syrup will work. You just need to use a caloric sweetener so that the beneficial bacteria in the starter have fuel for fermentation.

Add some spices or herbs to the brew. The best way to do this is to make an herbal infusion. Bring the water (and whichever spices or herbs you like) to a boil, and then let it cool to 90 F. Then strain the infusion and use it as the water portion of your lemonade. Rosemary and mint are delicious additions.

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Recipe Questions

How long does it keep?

Store the bottles in the fridge and enjoy the lemonade within about a month.

Can I use stevia, erythritol or another noncaloric sweetener?

No. The honey in this recipe does more than sweeten-it feeds the wild bacteria and yeast that spark fermentation.

What kind of starter should I use?

This recipe works best with a ginger bug or wild yeast, both of which should be strained before using.

You can also use another fermented drink-like kombucha, water kefir, fruit kvass, or tepache-as a starter. They all provide beneficial bacteria and yeast; use ½ cup.

Fresh whey from yogurt or milk kefir can work, too, though you may need up to 1 cup for a good ferment. Avoid whey from cheesemaking and protein powders, as they lack the live cultures needed.

What about primary and secondary fermentation?

Many fermented drinks, like kombucha and water kefir, rely on a 2-step process to protect the SCOBY or kefir grains, which can't be sealed in bottles.

With fermented lemonade, you're using a starter culture-not a SCOBY-so a second ferment isn't required, but it can improve clarity and carbonation.

Start by fermenting in a half-gallon jar with an airlock. This is where you can add herbs, spices, or fruit for extra flavor. After a few days, strain and bottle the lemonade, sealing the bottles to trap carbon dioxide. This second fermentation creates natural fizz.

Chill the bottles for a few days before serving to set the carbonation.

My lemonade never became fizzy. What went wrong?

A weak starter or poor seal are the most common reasons your lemonade isn't fizzy. If the starter lacks active cultures, fermentation may not take hold. And if the jar isn't tightly sealed, carbon dioxide escapes-leaving your lemonade flat.

Some bottles were fizzy, but others weren't. What went wrong?

If some bottles are fizzy and others are flat, the ingredients likely weren't mixed thoroughly. Even distribution of the starter and sugar ensures consistent fermentation across all bottles.

It's too sweet (or not sweet enough).

If your lemonade is too sweet, reduce the honey to 2-3 tablespoons-just enough to fuel fermentation. You can also ferment it longer, though that may raise the alcohol content.

If it's not sweet enough, increase the honey to up to 1¼ cups or shorten the fermentation time. Keep in mind, a shorter ferment often means less fizz.

Why is there sediment at the bottom of my bottles?

Sediment at the bottom of the bottle is spent yeast-harmless but not especially pleasant to drink. If it bothers you, try a 2-step fermentation for clearer, cleaner brews with less sediment.

Why is there a creamy film at the top of my bottles?

If you used whey, it's likely from excess milk solids. With kombucha or water kefir starters, it's probably a small SCOBY forming-a sign the lemonade has fermented too long.

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Comments

4.95 from 18 votes

Fermented Lemonade