Naturally Fermented Raspberry Lemonade Recipe – guest post

Raspberry Lemonade

I’m so excited to share this guest post from an inspiring friend of mine, Carly Daley, also known as the “Modern Hippie Housewife”.  Carly makes clean, green living, on a budget, look easy, and shares all her helpful recipes, tips and tricks to help guide you on how you can live a healthier life, too!  From tinctures to homemade cleaning products, food recipes to all-natural sunscreen and shaving cream, Carly does all the experimenting and trial and error for you, making it so easy to live a more natural and sustainable life. The recipe below sounds delicious; the perfect beverage to sip on your deck after enjoying some outdoor yoga!  Thanks Carly for sharing with us.  Enjoy!


As warm and wonderful as it is, summer certainly tests our will-power
at every level. Although it’s both convenient and satisfying to slam
back a cold, cola, sports drink or beer on a hot, summer day (speaking
from experience here), they’re not good for your bikini-bod or health.

Thankfully, there is an alternative, and it’s just as thirst-quenching
– there really won’t be anything more refreshing and nourishing than
naturally fermented, homemade, Raspberry Lemonade for your August long-

The Benefits of a Naturally Fermented Beverage

Fermentation is a beautiful thing. I can be seen talking about it at
social events, parties and to anyone willing to listen…it’s really
quite embarrassing for my husband. I could talk about fermenting food
all day (read my Fermentation 101 post if you want to hear it), but instead, I’ll
get to the point, and tell you 5 reasons why you want to
ferment your beverages this summer!

  1. Rasp3Fermentation acts as a natural preservative, so no need for artificial
  2. During the fermentation process, beneficial microorganisms break
    down the sugar and turn it into lactic acid–that’s right, there’s very little sugar left after you’ve finished fermenting this Raspberry Lemonade!
  3. Fermented beverages are healthy! The lactic acid (which was once sugar) helps with blood circulation, prevents constipation, balances digestive acids, aids in pre-digestion and encourages good pancreatic function. (Read more about the health
    benefits of fermenting food and drinks Here)
  4. Fermented foods are rich in probiotics. Probiotics are microorganisms consumed by the body for their beneficial qualities, and are responsible for
    maintaining a healthy gut flora. A healthy gut is capable of pulling
    nutrients from the food you eat, fermented or not.
  5. Naturally fermenting beverages creates carbonation! Trust me, you’ll feel like a champ after making your own fizzy-soda.

What You’ll Need…

  • Whey (left) is the yellow-ish liquid extracted from yogurt, and   is used in lacto-fermentation.
    (left) is the yellow-ish liquid extracted from yogurt, and is used in

    Whey. Because this Raspberry Lemonade is lacto-fermented you’ll need to make basic whey first, which is super easy–don’t let this
    discourage you, the benefits of fermenting this beverage far outweigh the hassle of making whey.

  • Sugar. You need to use a slightly refined sugar
    for the best results. I usually don’t cook or bake with white sugar, but have a bag around just for this. I’ve tried using honey, my mom’s
    tried syrup, and it doesn’t turn out at all–no Raspfermentation, no carbonation. But not to worry, like I mentioned before, most of the
    sugar is transformed and broken down during the fermentation process
  • Fresh Lemons and/or Limes and Frozen-Thawed Raspberries. You can also substitute raspberries for blackberries which I
    look forward to trying now that blackberry-season is upon us!
  • Mineral Water or Spring Water. It’s best to use mineral or spring water because the natural minerals in the water aid in the fermentation process. Don’t use boiled water because it
    purifies it too much. I’m lucky enough to be able to just use tap


Naturally Fermented Raspberry Lemonade
Author: Modern Hippie Housewife
  • 4-5 Lemons and/or Limes, juiced
  • 1 Cup Raspberries, lightly mashed (frozen then
  • 1/3 Cup Sugar, lightly refined
  • 6 Cups of Spring Water
  • 1/2 Cup of Basic Whey
  1. Warm the water, but don’t allow it to boil.
  2. Add the water to a large, glass container
    (large enough to fit 7-8 cups of liquid) with an air-tight lid.
  3. Dissolve the sugar in the water.
  4. Allow the mixture to come to room temperature.
  5. Stir in the lemon juice, raspberries and
  6. Secure the top with a cloth and an elastic
    (See the pic above).
  7. Leave at room temperature for 2-3 days (See
  8. Strain the Raspberry Lemonade and transfer it
    to 2 Grolsh-sytle bottles or return it to the jar and seal with an air-
    tight lid.
  9. Refrigerate – It will continue to ferment but
    at a much slower pace.
  10. Serve with ice, sweetener, vodka or whatever
    your preference may be!
I usually let my lemonade ferment for 3 days.
During this time the beneficial organisms feed on the sugar, and break
it down into lactic acid and carbon dioxide. The longer you let this
lemonade sit, the less sweet it will be. I accidentally let my
lemonade sit out for a week once, and it started to taste a bit
boozey, but depending on your taste, this may be your preference. If
the lemonade is too tart for your taste after fermenting, add a couple
drops of stevia or more sugar when serving.

Meet Carly, the Modern Hippie

View More: is a stay-at-home-mom and wife,
who left her career in finance to raise her daughter and pursue her passion: growing and cooking awesome, wholesome food for her family,
and leading a sustainable, minimalistic life. You can follow her journey to cleaner, greener living (on a budget) by visiting her blog at

You can also connect with Carly on Instagram and Pinterest.

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