Probiotic lemonade recipe
This probiotic lemonade recipe is the perfect refreshment. It offers a gut-friendly twist on the traditional glass of lemonade. We love this as an afternoon thirst quencher, or as a tasty alternative to alcohol in the evenings.
Lemons bring a zesty freshness to this drink. It’s a wonderfully refreshing and healthy option to replace cans of drink that are often full of sugar and sweetener. Not only does it taste great, it’s full of vitamin C too. One lemon contains over half of your recommended daily intake for the vitamin.
Honey is also a great sweetener with a number of health benefits. It has antibacterial, antifungal and antiviral properties as well as being a strong antioxidant. This makes it helpful in the defence against illness and infection.
Using kombucha in this gut-friendly lemonade gives it its probiotic power. Kombucha, tea that has been fermented, contains lots of live bacteria. Supporting the good bacteria in our guts is one of the helpful things we can do for our immune systems. The more diverse our gut bacteria, the better our digestion too, and it can also help our skin and mood.
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- 1.5 litres of water
- 250ml British honey
- 6 lemons, juiced
- 250ml good quality kombucha
You will need:
- 2 x 1 litre flip-top glass bottles
- Add your water to a pan and gently heat until just warm enough to melt the honey. Stir until fully dissolved and remove from the pan on the stove.
- Stir in the lemon juice and the kombucha until fully mixed.
- Pour in the lemonade mixture into your two sterilised bottles and seal. Leave to ferment at room temperature for five to seven days (this may alter depending on the temperature of your kitchen). After four days you can taste-test your lemonade for fizz and flavour. If you want a more fizzy and sour lemonade, leave it to ferment for longer.
- Once fermented to your liking, store in the fridge for up to two months. However, if you keep it for over a week be sure to burp it every few days to ensure the gas doesn’t build up too much.