Skip to main content

Fermented lemonade - 2-way carbonated

First of all for all people who are confused about soda versus lemonade a simple bullet point characterization:

Soda
  • Quite sweet
  • Can have basically any flavor
  • Carbonated
  • Usually clear
  • The overall characterizing aroma comes from the original "flavor" which is augmented from the sugar and balanced by citric acid or another flavorless acid.
Lemonade
  • Medium sweetness - more on the tart side
  • Basic flavor is... lemon (because of LEMONade)
  • Normally not carbonated
  • Cloudy
  • The overall characteristic comes from the lemons (and sometimes other fruits) which are balanced with sugar. Acid comes part or mainly from the lemon.
I quite enjoy both - more often soda, but lemonade is also refreshing. But then there are drinks like Pellegrino Limonata, which has the refreshing fizz of soda, but also includes lemon juice, which taste more natural.

Off course, all commercial products taste a bit off, due to the fact, that most juices are degrading (that's why soda is using usually not fresh juice but natural aromas). 

But homemade fizzy lemonade is a treat.

Fermentation

Fermentation can be a bit challenging - especially when it comes to flavors. You don't want to ferment with yeast - it will result into far too much alcohol - plus your bev taste yeasty and fermenty.
I found, that water-kefir is a magical stick for all your applications... you ferment the sugar, which makes it a bit more healthy. It gets additional aromas, but it won't taste too funky. There will no or very very less alcohol. So all good.

In this application I won't ferment the lemon with the water-kefir - I will simply make aroma-less (1st ferment) water kefir, and after about 2 days at room temperature and 1 day in the fridge (or more in the fridge) I will add lemon juice and drink it...

This turns awesome. I used for 1l about 1½ lemons - which results into a tart but not too tart beverage.

But my first try had very little area of improvement. So I thought: sodium citrate... well in most commercial products, you will find sodium citrate. It is an acid balancer... In our application you don't even have to buy it:

Add just 2 lemons (½ lemon more) into the bottle then add a pinch of sodium bicarbonate into the lid and close the bottle extremely quickly. I really suggest, that you are using a soda PET bottle, as the pressure seems to be pretty high. The baking soda is reacting with the acidity of the lemons and will result for more carbon dioxide (because we like extra carbonation) and... sodium citrate (here we are). Hence your lemonade will be super fizzy and not too sour - yet lemony.

1l      plain water kefir
2       lemons
1       pinch of bicarbonate of soda
 This might be just the simplest recipe ever, if you already have water kefir.







Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h