How To Make Fermented Ginger Bug Lemonade (Ginger Bug Recipe)

Looking for a naturally fizzy alternative to sugary soft drinks? This homemade ginger bug lemonade brings real flavour — with no additives or artificial fizz.

Naturally fermented ginger bug lemonade a better alternative for gut health

Have you ever been curious about natural fermentation for health? How about my delicious naturally fermented ginger bug lemonade. It is easy to make yet the flavours are complex and the fizz is magical!

This ginger bug lemonade could be a great alternative to the sugar laden fizzy ginger drinks you find at the supermarket. It is ideal when the weather is hot and you are looking for that cold fizzy fix to take the edge of the heat but without compromising your health!

First we need to start with a ginger bug!

Ingredients for Ginger Bug -For Ginger Bug Lemonade

2 tablespoon of un-refined sugar- and extra for the next few days

4 inch fresh ginger (skin on)finely pulsed in a food processor or grated by hand

1 cup of filtered water

1 glass jar

1 piece of muslin cloth

Rubber band or tie

Method:

First grate the ginger or work it in the food processor. Keep the skin on and remove any damaged parts. I like to give my ginger a rub under running water first.

Take 2 tablespoons of the grated or chopped ginger and add to the glass jar along with the water and sugar. Give it a good stir and cover with the muslin cloth and secure in place with the band. Leave on the counter to start fermenting.

Next day add 1 tablespoon more of the grated ginger and 1 teaspoon sugar to the jar and mix a gain. Do the same for the next couple of days or till you see some visible fermentation.

You will know it is fermenting from the bubbles that form and the ginger will have risen to the top.

The bug should be ready to use in a 4-5 days depending on the temperature of the environment.

Naturally fermented ginger bug lemonade fizzy and fresh

Ingredients for Ginger Bug Lemonade

1/2 cup un-refined sugar- and some extra

2 lemons, washed and zest finely grated

1/2 cup freshly squeezed lemon juice-from the zested lemons

1.5 inch fresh ginger (skin on)- finely grated fresh

4 cups of filtered water

1/2 cup ginger bug

2 clean glass bottles about 750 ml each

Method:

Put all of the above prepared ingredients in a large glass vessel. Cover it with a muslin cloth and let it ferment on top of the counter for a couple days. Mix it each day to check for fermentation. It will be come slightly fizzy and bubbly. The zest and ginger will rise to the top. If you think your ferment is struggling add in another tablespoon of grated ginger and a few chopped dried dates to help with the fermentation.

Once you note it has began to ferment strain the liquid in to 2 clean bottles with fitting lids or into flip top bottles.

Add to each bottle

2 teaspoon un-refined sugar

2 tablespoon fresh lemon juice

Some lemon skin sliced- from the juiced lemons-optional

Fresh ginger slices-optional

Let this ferment on your counter top again for another day. The fermentation at this stage can be quite rapid if the environment is ideal and the ginger bug is quite active! For this reason I recommend you burp your bottles a couple times in the day to check how fast the carbonation is going. This is an important step to ensure too much pressure does not build up in the bottle resulting in explosion. Or a massive fizzy mess once you open the bottles.

Once you are happy with the fizz. re secure the lid and put the ginger bug lemonade in to the fridge to slow down the fermentation.

“If you enjoy fermented drinks, you might also like my post on summer berry kvass.”

Fresh ginger is used to make ginger bug for fermented drinks

“Want more simple fermented recipes or inspiration for nourishing drinks? Explore my blog or follow me on Instagram for new ideas every week!”