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.
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).