Thanks to my friend, Julie, for suggesting I try making the fermented Lemonade Punch recipe from the Nourishing Traditions cookbook. It takes a little time juicing the lemons, but it’s a very easy recipe, and my family loved it. We rarely have anything besides milk, water, or Kombucha, so it was a big treat! (I want to try the recipe for the raspberry punch next…)
Fermented foods and drinks are very beneficial to our bodies because of the healthy bacteria and enzymes they produce for a healthy digestive tract and the way they boost our immune systems. Read more from the Weston A. Price Foundation about the benefits of fermentation.
FERMENTED LEMONADE PUNCH
photo by Darwin Bell
- Juice of 4 lemons (organic is best)
- 1/4 c. Rapadura (the least refined type of sugar – your grocery or health food store has it)
- 1/4 c. whey (be sure to use homemade whey, not concentrated or powdered whey)
- 1/4 t. grated nutmeg (after our 2nd batch, we decided we like it better without this)
- 1 quart filtered water
- Optional: another 1/4 c. sugar after it’s done fermenting (it was too tart for us and this extra sugar was just what it needed)
Sally’s recipe in the cookbook was for double this amount and she said to place all ingredients into a 2-quart glass container, but my 2-quart glass jars were filled to 3/4 with only half of her recipe (the amounts above). Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate. The punch will develop more flavor over time. (Note, don’t expect a nice light yellow pretty color for this punch – it’s darker in color due to the Rapadura in the recipe!)
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(Many more topics along the right in the sidebar!)