Blackberry Lacto-Fermented Lemonade
Prep time: 
Cook time: 
Total time: 
Yields: 8 to 10 cups lemonade
  • 2 cups blackberries
  • Juice of 2 lemons
  • ½ cup water
  • 3 tablespoons granulated sugar
  • 8 cups lacto-fermented lemonade (instructions in the book)
  1. In a medium saucepan, combine blackberries, lemon juice and water. Cover and bring to a gentle boil over high heat.
  2. Reduce heat to a simmer; cook 5 to 8 minutes until blackberries lose their shape and the juices seep out. Use the back of a fork to smash the berries.
  3. Add sugar and stir to dissolve. Remove from heat; allow mixture to cool completely.
  4. Use a fine-mesh strainer to strain the liquid from the blackberry pulp into a large pitcher. Press the pulp with the back of a spoon against the strainer to extract as much liquid/flavor as possible. Discard the pulp (or save it to put on top of yogurt, oatmeal, etc.)
  5. Add the lacto-fermented lemonade to the pitcher; stir to combine.
  6. Serve lemonade chilled. Lemonade will stay fresh in the fridge, sealed, for up to 2 weeks.
Recipe by Girl Versus Dough at