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Fermented Lemonade Punch

Author: Sally Fallon via Kelly the Kitchen Kop


  • Juice of 4 lemons organic is best as citrus are usually on theDirty 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 cup Rapadura or palm sugar or any less refined types ofsweeteners
  • 1/4 cup 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 teaspoon grated nutmeg after our 2nd batch, we decided we like it better without this
  • 1 quart filtered water
  • Optional: another 1/4 cup 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.