Fermented Lemonade Punch is the perfect summertime drink!
With summer coming, you’ll want to try this refreshing fermented Lemonade Punch recipe from the Nourishing Traditions cookbook. It takes a little time juicing the lemons, but if you have the right gadget it’s not so bad (I like this inexpensive citrus juicer best). It’s a simple recipe, and my family loved it. We rarely have anything besides milk, water, or homemade kefir soda pop these days, so it was a big treat! I want to try the recipe for the raspberry punch next, or you could do this with limes, too. 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
- Juice of 4 lemons (organic is best as citrus are usually on the Dirty Dozen list – ok I just checked and lemons aren’t on there this year, but they have been in the past and I’ve often heard that citrus fruits are heavily sprayed.)
- 1/4 c. Rapadura or palm sugar (or any less refined types of sweeteners)
- 1/4 c. whey (be sure to use homemade whey, not concentrated or powdered whey – read more about whey protein drinks here and why to avoid them)
- 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, so the amounts above were just right for 2 quarts and it leaves you room to shake it up. 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, if you use a darker sugar, it won’t have a nice light yellow color – the gal who took the above picture for me must have used a lighter colored sugar.)
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