blackberry lacto-fermented lemonade

(This giveaway is closed.)

Do not be afeared by the name of this recipe. Do not, also, be afeared when I tell you that this drink tastes like blackberry lemonade with a yogurt-y tang.

Do trust when I tell you that this drink is, in fact, super duper delicious and if you stick with me here, I have a fun lil’ giveaway that will give you access to said deliciousness and other deliciousnesses, as well.

But let’s back up a bit. My dear gal pal Julia from The Roasted Root (P.S. you should go to there and be ready to drool your face off) wrote a cookbook — but not just any cookbook. She wrote about those fancy probiotic drinks like kombucha, kefir, ginger beer and of course, lacto-fermented lemonade that you can make AT HOME. From scratch. My mind nearly exploded from all the talent that went into creating this book. But I kept my cool because, hello, blackberry lemonade was to be made.

If you flip through the pages of the book, you will find easy lessons on how to make your own ginger beer, or yogurt, or this lacto-fermented lemonade which, according to Julia, is chockfull of good-for-you probiotics. And I really do mean easy. For lacto-fermented lemonade, all it takes is some fresh lemon juice, water, sugar and whey (which is basically that watery liquid that forms on top of yogurt), a couple days’ patience and you’re golden.

But we go even further here and add a fresh blackberry pulp and oh my lans, I am not lying when I tell you I drink this beverage at least thrice a day, it’s so tasty. It’s almost gone and that gives me the sads.

blackberry lacto-fermented lemonade

blackberry lacto-fermented lemonade

If you’re not into blackberries, that’s cool. There also are recipes for raspberry lemonade, or sage lemonade, or lavender lemonade, or a LEMON MERINGUE PIE SMOOTHIE. Such a combination of words never sounded so angelic to me.

And don’t worry if you’re not on the lacto-fermented lemonade train yet. Once you try it for the first time, though, be warned — you’ll never go back. It’s that yogurt tanginess, it really is. Yummy probiotic yums.

blackberry lacto-fermented lemonade

blackberry lacto-fermented lemonade

blackberry lacto-fermented lemonade

And now for the best part — the giveaway! Julia is generously offering one lucky reader a copy of her new book, “Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks.” To enter the giveaway, leave a comment below answering the question: What is your favorite flavor of lemonade? (Giveaway ends Thursday, March 6 at 11:59 p.m. CST. Giveaway is open to U.S. residents only.)

blackberry lacto-fermented lemonade

You can also purchase the book through Amazon and Barnes & Noble.

Good luck!

Update: Michele is our winner. Thanks for entering, everyone!

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Blackberry Lacto-Fermented Lemonade

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  • Author: From "Delicious Probiotic Drinks" by Julia Mueller
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 8 to 10 cups lemonade 1x


  • 2 cups blackberries
  • Juice of 2 lemons
  • 1/2 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.

 Disclosure: I received a copy of Julia’s book for review purposes only. All opinions are my own.