Go Back
–+ servings
Two glasses of homemade probiotic lemonade.

Gingerbug Lemonade

Kate Schat
Homemade ginger bugs will give you a milder fermented drink with less work than kombucha. Add to lemonade for a healthy and refreshing drink.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Ferment 1 day
Total Time 1 day 15 minutes
Course Drinks
Cuisine American
Servings 8 cups
Calories 41 kcal

Equipment

Ingredients
  

  • ? cup organic cane sugar
  • 1 fresh lemon
  • 1 cup boiling water
  • 1 ½ quarts filtered water no chlorine remaining
  • Fruit such as berries fresh or frozen (optional)
  • 1 cup ginger bug ‘discard’

Instructions
 

  • In a half gallon jar, add lemon rind and then the juice of the lemon. Add sugar and the boiling water and swirl to dissolve sugar and release the oils from the lemon rind.
  • Add cool water, leaving 3-4 inches of headspace in the jar. Make sure you use cool water so the boiling water doesn't kill the ginger bug.
  • Add ginger bug discard and a handful of fresh berries etc. if using. Top with water if needed to reach the rings of the jar.
  • Put a lid on and let sit on counter about 24 hours, until the sugar has been "used up" and there's some fizz. Store in the fridge.

Notes

  • Make sure and keep your ginger bug fed with a bit of sugar daily and more fresh ginger root every few days.
  • Always use water that is truly filtered. Any sort of chlorine remaining can kill your ginger bug and your ferment won't work.
  • You can use fresh or frozen berries to flavor the drink.

Nutrition

Serving: 1cupCalories: 41kcalCarbohydrates: 12gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 11mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 3IUVitamin C: 8mgCalcium: 11mgIron: 0.2mg
Tried this recipe?Let us know how it was!