The summer is performing at its very best here in New Zealand. Time to brew some refreshing drinks! Yes, beer has been made with freshly harvested stingy nettles earlier this summer, thanks to Amy McComb of Plantrhythms! Want the recipe? Let me know by dropping a comment below!
Back to our low alcoholic treat. I found the inspiration for this one while listening to the audio version of Sandor Ellix Katz’ book: The Art of Fermentation – driving my new pony home to Warkworth from Wellington. 11 hours of fermentation wisdom pouring into my ears while crossing the beautiful North Island of NZ.
By the time I got home I was ready for a cool drink and a massage. I’ll leave you to figuring out the details of the massage and provide the recipe for the drink.
This recipe works well year round with organic frozen berries. Any kind of berries will do, as long as they are organically grown. I’ve so far experimented with raspberries, blueberries, blackcurrants, strawberries, acai – all with great results.
If you happen to have an abundant supply of fresh berries, you might get away without adding any cultures to start the fermentation process, as there usually are plenty of wild yeasts living on unsprayed berries. I used frozen berries and added the whey from my milk kefir (Vegans beware!), a splash of Kombucha and some Coconut Kefir.
Originally home-made lemonades were made just with whey. Milk Kefir provides a higher percentage of yeast strains that will happily start an alcoholic fermentation, in comparison to for example: Caspian Sea Yoghurt. For any of these cultures, please get in touch with your local Weston A. Price Foundation chapter or drop me a line here. The reasoning with adding more than one starter culture was to get a more vibrant fermentation going fast. In my opinion, it will also provide the limonade with a richer pro-biotic profile.
Be aware that the whey will highly likely introduce some fat to your limonade, specifically if you make your kefir with full fat raw non-homogenised milk, as we do. You can see the that effect in some of the pictures. Whey is the clear liquid separating from the fermented milk solids, see picture below:
Yes, you can leave out the kefir whey if you don’t tolerate milk products. In that case I suggest you stick to Kombucha and Coconut Kefir. The coconut kefir that Anita and Terry make in New Zealand (in the same facility that René’s Kombucha is brewed, btw.) is made with the Body Ecology kefir starter. This is a laboratory made dairy-free blend of highly effective pro-biotic cultures.
OK, enough Blurb! If you want to hear more and taste a whole variety of cultured foods and beverages I suggest you check out my Event Calendar, there should be at least one Traditional Cultured Foods demo & degustation class in the pipeline. If not, drop me a line and we’ll see if we can organise one in your area.
Makes 3 liters
250 ml lime juice or lemon juice
1 cup frozen raspberries or other organic berries
20-50 ml whey from kefir
30 ml coconut kefir
30 ml kombucha
1.5 cup coconut sugar
3 l filtered water
Stir well in a 3 liter glass jar to dissolve the coconut sugar.
Cover with a cloth and let ferment for 24-48 hours. Stir occasionally.
Filter out the berries and bottle in plastic bottles.
Store in fridge and wait 1-2 days for fizz to build up.
Enjoy on ice!
The plastic bottles are essential!
I know, I know… I’ve made a conscious decision to bottle my Kombucha in glass bottles. Yet plastic bottles allow you to gage the pressure building up inside of them. Glass bottles might explode if not refrigerated! I’m NOT kidding. Be safe! I have had more than one thick-walled glass bottle explode from too much pressure building up inside.
Collect/recycle plastic bottles from a local cafe and then re-use them for your fermented beverage projects!
Have fun and be safe!
PS: Yes, due to the yeasts in the pro-biotic cultures your home-made limonade might have small amounts of natural alcohol in it.