Fermented lemonade is the easiest soda to love: bright, sharp and sparkling, with less sugar than shop lemonade because the culture eats some of it. Any live starter will do the job; a ginger bug gives the most fizz.
Fermented lemonade recipe
240 mL fresh lemon juice for 2 litres
140–180 g sugar (medium to sweet)
2–3 days sealed at 21–24°C
- 1Make the syrup Dissolve 140–180 g of sugar in 500 mL of warm water. Add 1.1 litres of cold unchlorinated water and let it reach room temperature.
- 2Add the lemon Stir in 240 mL of freshly squeezed lemon juice. Add a couple of thin strips of zest for aroma if you like, with no white pith.
- 3Add the starter Stir in 160 mL of active ginger bug liquid, 120 mL of liquid whey, or 250 mL of finished water kefir.
- 4Bottle Funnel into pressure-rated bottles with 3–4 cm headspace and seal.
- 5Carbonate and chill Leave 2–3 days at 21–24°C, checking pressure daily, then refrigerate.
Related calculator
Ginger Bug Soda Calculator
Sugar, ginger bug, ginger and water for any batch of homemade ginger beer or fruit soda, with ferment and bottling times by temperature.
Choosing a starter
Ginger bug most fizz and a hint of ginger. See ginger bug.
Whey the clear liquid from straining yogurt (not whey powder). Mostly lactic acid bacteria, so it is tangier and gentler on the bubbles. See the Greek yogurt guide for straining.
Water kefir reliable fizz and a fruity edge. See the water kefir guide.
Variations
Pink lemonade add a handful of crushed raspberries or strawberries with the lemon juice; strain before bottling.
Herb steep mint, basil or lavender in the warm syrup.
Lime swap half the lemon juice for lime.
Watch for
- Use bottles made for carbonation and refrigerate as soon as they are fizzy.
- If the starter is sluggish, lemonade may need an extra day; check rather than guess.
