REAL FOOD FRIDAYS: LACTO-FERMENTED PROBIOTIC LEMONADE

LACTO-FERMENTED PROBIOTIC LEMONADE

 

  • 12 lemons, juiced
  • 1/2 C. – 1 C. sucanat, to taste
  • 1 C. whey (liquid from homemade yogurt or butter)
  • 1 gallon of water

 

Juice lemons at room temperature. Hand press works best. Mix all together in large container. Cover tightly with lid and let sit at room temperature (out of direct sunlight) for two days. After two days of fermentation, drink or refrigerate. Yields one gallon.

 

 

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