Funky fermented ginger lemonade

Make our funky fermented ginger lemonade, made with whey.

  • Prep:15 mins
    plus 4-5 days fermenting
  • Easy

Nutrition per serving

  • kcal 23
  • fat 0g
  • saturates 0g
  • carbs 6g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 500g organic lemons
  • 1 tbsp grated ginger
  • 125ml whey (see tip, below)
  • 75g organic cane sugar, plus ½ tbsp
  • still mineral water, to top up


To make the whey, heat 1 litre of milk to 82C, then add 20ml white wine vinegar, take it off the heat and stir a little. Leave to rest until the curds and whey separate, then strain through a muslin-lined sieve into a bowl. The whey is the liquid that collects in the bowl. You can use the curds as curd cheese in recipes.


  1. You must sterilise your jars before you start  and you will need to check your ferment every day for four to five days.

  2. Juice the lemons and pour the juice through a sieve. Combine the lemon juice, ginger, whey and sugar in a 3-litre sterilised jar and top up with mineral water, leaving 2.5cm at the top of the jar. Give it a good shake and leave it at room temperature for two days, releasing gas as you need to by releasing then refastening the lid.

  3. After this time, decant it into glass bottles, adding a little of the ½ tbsp sugar to each. Seal and ferment for a further two to three days (burping every day) until you see bubbles. Put in the fridge to stop any further fermentation. Will keep in the fridge for a week.

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