Fermented wild lemonade with ginger bug and goutweed
- Vegan - Gluten-free - Lactose-free
Preparation time: 20 minutes - Difficulty level: medium
Ingredients for 4 glasses:
- 2 slices of organic lemon
- 1 date or other unsulphured dried fruit
- 500 ml ginger bug
- 1 tbsp raw cane sugar
- 1 handful of leaves and possibly flowers from goutweed & ground ivy or other wild herbs of your choice
- 2 slices of organic lemon
- 1 date or other unsulphured dried fruit
- 500 ml ginger bug
- 1 tbsp raw cane sugar
- 1 handful of leaves and possibly flowers from goutweed & ground ivy or other wild herbs of your choice
Ginger Bug is your starter into the world of natural fermentation and the basis for delicious, fizzy, probiotic lemonades.
Here we present a wild herb lemonade. You can also mix your Ginger Bug with berries or freshly squeezed fruit juices.
Here's how it works:
Put all the ingredients in a suitable, sealable jar, stir it with a wooden spoon and leave it at room temperature for 24-48 hours.
Then open the lid to release the pressure. If your lemonade is already nice and fizzy and tastes good, it's ready.
If it is too sweet for you, simply leave it to stand for another 1-2 days.
If you like it, you can now keep it in the fridge and enjoy 1 glass a day.
You can now remove the date and lemon and garnish with fresh herbs if you like.
