Probiotic Lemonade 3 Ways

Instructions

If you're using a Medjool date, break it into several pieces and discard the pit.
Combine the sugar, water, and date in a clean jar—ideally one that has been sterilized to minimize the risk of contamination.
Open and stir in the probiotic capsule.
Cover the jar loosely to prevent pressure buildup. Alternatively, you can seal it tightly to trap gases and naturally carbonate your beverage—just be sure to 'burp' the jar once every 24 hours by briefly opening and resealing the lid.
Let it sit at room temperature for 24–48 hours.
Strain out the date if used, then add fresh lemon juice just before drinking.
Refrigerate to slow fermentation and maintain the current flavor. If the beverage is still too sweet, let it ferment longer at room temperature—but keep in mind that extended fermentation can lead to alcohol formation.

Combine the sugar, water, and ginger bug in a clean jar—ideally one that has been sterilized to minimize the risk of contamination. Stir well.
Cover the jar loosely to prevent pressure buildup. Alternatively, you can seal it tightly to trap gases and naturally carbonate your beverage—just be sure to 'burp' the jar once every 24 hours by briefly opening and resealing the lid.
Let it sit at room temperature for 24–48 hours.
Add fresh lemon juice to taste.
Refrigerate to slow fermentation and maintain the current flavor. If the beverage is still too sweet, let it ferment longer at room temperature—but keep in mind that extended fermentation can lead to alcohol formation.

For non-carbonated water kefir lemonade, simply squeeze lemon juice into finished water kefir.
Alternatively, for carbonated water kefir lemonade, combine the sugar and water kefir in a clean jar—ideally one that has been sterilized to minimize the risk of contamination. Stir well.
Seal the lid tightly to trap gases and naturally carbonate your beverage—just be sure to 'burp' the jar once every 24 hours by briefly opening and resealing the lid.
Let it sit at room temperature for 24–48 hours.
Add fresh lemon juice to taste.
Refrigerate to slow fermentation and preserve the current flavor or ferment further at room temperature if the beverage remains too sweet. Be careful as prolonged fermentation will produce alcohol.

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