Whey Too Good Lemonade

July 16, 2015
1 Ratings
  • Makes 8 3/4 cups
Author Notes

This is my very favorite lemonade and it took some tinkering to make it perfect for my tongue. By all means, adjust the sweet and sour flavors to your own. A note on the lemons: Myer lemons will give a very mild lemony flavor; I prefer regular lemons. Also, the addition of limes and herbs makes it better - I liked the addition of about 3 limes to the batch. —Michelle Driver

What You'll Need
  • Citrus Infused Simple Syup
  • 1 part water
  • 1 part sugar
  • citrus zest (not the whites)
  • Lemonade
  • 6 cups water
  • 1 1/2 cups Citrus Infused Simple Syup
  • 1/2 cup whey (from making yogurt cheese)
  • 3/4 cup freshly squeezed lemon (or lime) juice
  1. Citrus Infused Simple Syup
  2. My favorite infusion is the zest of lemons and limes, a handful of herbs like basil and mint, and a nob or two of grated ginger.
  3. Add everything to a saucepan and heat it slowly, to melt the sugar. I'm not convinced it needs any simmering; just warm it a bit and let it sit on the stove. When the sugar is dissolved and the citrus has imbued its color, it should be good. I never strain it at this point. I put it in a glass jar. Definitely strain before using though.
  1. Lemonade
  2. Mix all of the above and you'll have a good probiotic drink that can be refrigerated or left on the counter, to ferment, for a day or two. Refrigerate after the second day.

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1 Review

Gretchen April 10, 2017
My lemonade doesn't seem to get less sweet from sitting on the counter. I am used to making Kombucha so I was expecting a dramatic change in sweetness. Am I expecting too much change? Should I try leaving it at room temp longer? It also isn't fizzy, does that matter? Thanks for any help!