The Best Probiotic Old-Fashioned State Fair Lemonade with Whey
Probiotic old-fashioned state fair lemonade is full of authentic zesty lemon flavor with a healthy twist. It’s made with real lemons and fermented whey for a probiotic boost on these hot summer days. Take a nostalgic stroll down memory lane with every refreshing sip!
These sweltering hot summer days tend to go hand-in-hand with backyard BBQ’s and the excitement of county and state fairs. Remember the summer delight of the midway? I can smell the fried sensations just thinking about it!
Of course a large icy lemonade accompanied every delicious treat, especially luscious drippy ice cream cones. These days though, things are a little healthier in my kitchen.
I’m big on consuming good healthy gut bacteria and I encourage everyone to do so as well. I always have lots of homemade ferments in my fridge that have plenty of whey pooling around. So when these summer days call for more than just water why not amp it up a bit with some flavor and probiotics?
That’s why I love this probiotic old-fashioned state fair lemonade recipe. It’s super healthy with all the classic lemonade flavor you crave from years gone by. There’s no need to skip this traditional treat when it’s so easy to replicate at home.
Trust me, your family and friends will request their new favorite beverage all summer long!
Why You’ll Love This Recipe
Full of flavor – Of course this is why you’ll love this homemade lemonade recipe! Oh and it’s super refreshing too on a hot summer day. By extracting the essential oil from the zest (see down below), the rich lemon flavor brightens up even more. It’s classic and lovable!
Super healthy – By making lemonade at home, there’s no powdery mix with unpronounceable chemicals and fillers and it doesn’t contain citric acid. Instead, it’s full of real Vitamin C, which is essential for proper bodily functions especially collagen production. The probiotic action also increases the gut health benefits of this traditional summer beverage.
Familiar and fun – Lemonade is a beverage everyone is familiar with so it’s perfect for summer gatherings. If you’re a foodie and love to be creative with drinks, lemonade lends itself to many other pairings and uses. Infuse with herbs and fruits for a fun twist.
The Secret to Authentic State Fair Lemonade & Other Helpful Tips
- The secret to authentic state fair lemonade is that the beverage doesn’t solely rely on the tart juice. The essential oils in the peels are also extracted into the sugar used to sweeten the lemonade. In the culinary world, this mixture is known as oily sugar or oleo-saccharum in Latin. It’s most commonly used in beverages like lemonade and cocktails to intensify flavor.
Essentially, the sugar pulls out the water-fearing oils in citrus peels and binds to them, creating a greater depth of flavor verses simply boiling the peels in water. By incorporating the rich essences in the peels, your homemade lemonade imitates everyone’s favorite refreshing midway beverage!
- This recipe calls for one tablespoon of whey, however, use up to a 1/4 cup if you have a lot of extra whey.
- You’re welcome to strain out the pulp in the fermented lemon juice if you prefer a smooth texture. Typically though, state fair lemonade does contain the pulp.
- The fermented lemon juice indicates readiness when the pulp sits on top of the juice with bubbles underneath it. It smells slightly sour and tastes a little less tart than fresh squeezed lemon juice.
- While straight lemon flavor makes a classic lemonade, be creative with the bounty of fresh herbs and fruits available this time of year. In your oleo-saccharum, muddle with lavender, rosemary or mint. Or stir in fresh strawberries, raspberries, blueberries or cherries. Fresh peaches sounds delicious too!
- Use sparkling water instead of regular for a refreshing, healthier soda beverage.
Ingredients for Probiotic Old-Fashioned State Fair Lemonade from Scratch
Lemons – It is super important to use organic lemons. Conventionally grown lemons are sprayed and coated with toxic chemicals, which makes the peels dangerous to consume and taste bitter.
Sugar – Regular sugar provides the most neutral tasting sweetener, but feel free to use honey and maple syrup if you prefer. Keep in mind that the oily sugar mix may not have as strong of flavor if regular sugar isn’t used. Also, without the abrasiveness of sugar, you’ll need to muddle the mixture together a little more intensely to release the oils in the peels.
Liquid whey – Use liquid whey drained from a previous ferment. Typically whey from a dairy product like yogurt, kefir, sour cream, etc. is used. Water kefir or kombucha work as well.
Filtered water – Filtered water is healthier and provides a better tasting lemonade than straight tap water, especially if you live in a place with public water. Chlorine also kills off the probiotics in the lemon juice.
Tools Needed for Making Homemade Lemonade
Muddler or Kraut Pounder – This is helpful for breaking up the lemon peels and mixing them with the sugar and herbs if you’re using them. It’s optional though.
Small mixing bowl and strainer
Saucepan and stir spoon
Glass jars, pitcher and cups for serving
How to Make Probiotic Old-Fashioned State Fair Lemonade
Step-by-Step Instructions
1.) Begin probiotic old fashioned state fair lemonade by washing lemons in warm soapy water. Gently scrub waxy coatings off. Drain water and give them a rinse.
2.) Next, cut away the lemon peels from the pith with a sharp knife or vegetable peeler.
Place peels in a small bowl and add sugar. Stir together until peels completely cover with sugar. Cover the bowl with plastic wrap and set aside 4-12 hours (up to 24 hours is okay).
3.) Next, juice the lemons and pour into a glass jar. Set the rinds and seeds aside for another use or compost them.
4.) Add sugar and liquid whey to the lemon juice. Cover and vigorously shake the jar until the sugar dissolves.
Set aside on a countertop to ferment for 24 -48 hours. Keep out of sunlight.
5.) When the lemon peel and sugar mixture turns oily after several hours, transfer it to a sauce pan.
Add five cups of water and bring to a boil. Stir to dissolve sugar. Once it boils, remove from the burner.
Strain into another container and set aside to cool.
6.) When the lemon peel concentrate cools, pour it into a pitcher. Add the fermented lemon juice and stir together.
Top off with water and mix together. Add more sugar to taste preference.
Serve over ice and enjoy!
Alternative Uses for Homemade Lemonade
This refreshing lemonade mix is delicious all on its own, but there’s other uses as well.
- Use it to make homemade Gatorade otherwise known as Switchel or Haymaker’s Punch. It’s an old-fashioned homemade electrolyte drink used to hydrate farmer’s in the summer months. It’s primarily made with ginger, apple cider vinegar, a little honey or maple syrup, salt and topped off with cold water. A couple tablespoons of lemonade boosts the flavor and nutrients.
- Simply use it in water when its natural flavor becomes boring.
- Flavor your next batch of homemade kombucha with just homemade lemonade or combine it with other juice combinations. Cherry juice comes to mind since it’s readily available this time of year.
- For a little adult fun, add a shot of your favorite alcohol! A splash of tequila with a dash of salt sounds good to me.
FAQ’s: Fermentation Time, Storage and Whey Tips
How long does it take to ferment the lemon juice?
It depends on the temperature of its environment. In a warm summer kitchen, it could be as little as 8-12 hours. In the colder winter months, it could be as long as 24-72 hours. The presence of bubbles on the surface indicates readiness.
Where is the best place to keep the lemon peel mixture and fermenting lemon juice?
Both need to kept on the countertop out of sunlight and in a warm spot. The warmth promotes fermentation and melding of the lemon peels and sugar. Refrigeration slows both processes.
Is powdered whey okay to use for fermenting the lemon juice?
No, this recipe requires liquid whey from a previously fermented product like yogurt. Powdered whey does not contain the beneficial bacteria needed for fermentation.
More Summertime Recipes From Becky’s Kitchen
The Best Americana Mixed Berry Pie | Cheers to 250!
Homemade Jam-Filled Pop-Tarts | From Scratch and Easy to Make
Quick and Easy Homemade Whipped Cream with 3 Ingredients
How to Make No-Churn Homemade Vanilla Ice Cream
The Best Homemade Barbecue Sauce with Rhubarb
If you make this lemonade and love it, come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Thank you for stopping by my blog and Happy 4th of July! –Becky
The Best Probiotic Old-Fashioned State Fair Lemonade with Whey
Probiotic old-fashioned state fair lemonade is full of authentic zesty lemon flavor with a healthy twist. It's made with real lemons and fermented whey for a probiotic boost on these hot summer days. Take a nostalgic stroll down memory lane with every refreshing sip!
Ingredients
- 6 organic lemons
- 1 cup (200g) plus 1 tablespoon sugar (more to sweeten to taste)
- 1 tablespoon liquid whey from dairy ferment
- 5 cups (1180g) filtered water
Instructions
1.) Begin probiotic old fashioned state fair lemonade by washing lemons in warm soapy water. Gently scrub waxy coatings off. Drain water and give them a rinse.
2.) Next, cut away the lemon peels from the pith with a sharp knife or vegetable peeler.
Place peels in a small bowl and add sugar. Stir together until peels are completely covered with sugar. Cover the bowl with plastic wrap and set aside 4-12 hours (up to 24 hours is okay).
3.) Next, juice the lemons and pour into a glass jar. Set the rinds and seeds aside for another use or compost them.
4.) Add sugar and liquid whey to the lemon juice. Cover and vigorously shake the jar until the sugar is dissolved.
Set aside on a countertop to ferment for 24 -48 hours. Keep out of sunlight.
5.) When the lemon peel and sugar mixture turns oily after several hours, transfer it to a sauce pan.
Add five cups of water and bring to a boil. Stir to dissolve sugar. Once it boils, remove from the burner.
Strain into another container and set aside to cool.
6.) When the lemon peel concentrate cools, pour it into a pitcher. Add the fermented lemon juice and stir together.
Top off with water and mix together. Add more sugar to taste preference.
Serve over ice and enjoy!
Notes
1.) The secret to authentic state fair lemonade is that the beverage doesn't solely rely on the tart juice. The essential oils in the peels are also extracted into the sugar used to sweeten the lemonade. In the culinary world, this mixture is known as oily sugar or oleo-saccharum in Latin. It's most commonly used in beverages like lemonade and cocktails to intensify flavor.
Essentially, the sugar pulls out the water-fearing oils in citrus peels and binds to them, creating a greater depth of flavor verses simply boiling the peels in water. By incorporating the rich essences in the peels, your homemade lemonade imitates everyone's favorite refreshing midway beverage!
2.) This recipe calls for one tablespoon of whey, however, use up to a 1/4 cup if you have a lot of extra whey.
3.) You're welcome to strain out the pulp in the fermented lemon juice if you prefer a smooth texture. Typically though, state fair lemonade does contain the pulp.
4.) The fermented lemon juice indicates readiness when the pulp sits on top of the juice with bubbles underneath it. It smells slightly sour and tastes a little less tart than fresh squeezed lemon juice.
5.) While straight lemon flavor makes a classic lemonade, be creative with the bounty of fresh herbs and fruits available this time of year. In your oleo-saccharum, muddle with lavender, rosemary or mint. Or stir in fresh strawberries, raspberries, blueberries or cherries. Fresh peaches sounds delicious too!
6.) Use sparkling water instead of regular for a refreshing, healthier soda beverage.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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