Lavender Lemonade Fizz

Over the last several years we have been fermenting like crazy and really loving it! Here is a simple lemonade that doesn’t require a lot of time or effort and we think is really quite refreshing on a hot summer day. I keep two going all the time on the counter and one in the frig!

Lavender Lemonade Fizz

7 1/2 cups water

1/2 cup raw honey

1 T white wine vinegar

4 tablespoons fresh or dried lavender flowers

2 lemons, sliced into 1/4” round

Combine the water, honey, vinegar, lavender, and lemon in a clean half-gallon mason jar, cover with a lid, and shake well until all the honey has dissolved. Set the mixture aside to ferment, covered, at room temperature for 2 days.

After 2 days, strain out the lavender and lemon. Transfer the liquid into glass bottles with a tight fitting lid, leaving about 1/2” of headroom in each bottle. The lids need to be tight-fitting to contain the carbonation that is going to develop. If the lids do not fit tightly, the carbonation will escape from the bottles, leaving you with a still delicious yet non-carbonated beverage.

Set the bottles aside in a cool, dark place to ferment for 3 days. Then open one the bottles to taste it. If the soda is still not carbonated, put the lid back on and let the bottles continue fermenting. Taste regularly. The length of time needed to produce carbonation will vary depending on the temperature and the activity of the natural yeast in your fizz.

Once the lemonade reaches the desired carbonation, transfer the bottles to the refrigerator. The cold temperature will slow the fermentation process and keep the carbonation level as it is.

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