Fermented Drinks: Hindu Lemonade

This one was actually made the other day, before my attempt at pickles and salsa. I found out how to do it through the Healthy Home Economist, she does videos on traditional foods and puts them on Youtube, and has a blog as well. It’s essentially fermented lemon/limeade (depending on your taste preference) but she called it “Hindu Lemonade”. Mine turned out very tart but yummy so I drink just a small glass of it a day, sipping on it and savoring the flavors. I used only lemons in my version, and the hint of nutmeg goes surprisingly well with it.

Hindu Lemonade
She called for 6-8 lemons, limes, or a mix [I used 5 lemons, freshly juiced]
1/2 C whey [I ended up using a tad bit less than this]
1/2 C sucanat, which I guess is an unrefined sugar from sugar cane- it still has its molasses and minerals intact. [I didn’t have this so I used 1/4 C of organic cane sugar and 1/4 C molasses]
1/2 Tsp ground nutmeg
2 Quarts water [I only had a jar big enough to hold 1.5 quarts, an applesauce jar, so I eye-balled it after adding the whey. I actually used too much because when I added the sugar, it filled too much and had to pour a bit out].

Juice the lemons/limes and add all the ingredients to the water. Put on the lid and shake it a bit, then leave on the counter at room temperature for 2-3 days. The Healthy Home Economist said you can drink it right away, which I’ve been doing, or leave it for 1-2 weeks before drinking as supposedly this improves the flavor. We’ll see how it tastes in a week and I’ll let you know.