MY NEW FAVORITE HEALTHY DRINK
quite similar to the "Kevita" Lemon-Cayenne Daily Cleanse...
which, by the way, is about 3.25 a bottle.
i was tired of spending all that $ AND i was collecting way too many bottles. so...i decided to experiment with the probiotic lemonade recipe i found HERE at Flock in the City. a few red pepper flakes and fresh ginger did the trick.
PERFECT...
tart crisp vitamin C lemon juice
with probiotic whey...
fresh ginger for a zing that will sooth an ailing stomach after a indulgent meal
AND the spicy red pepper will boost that metabolism.
i'll call this
SPICY LEMON GINGER "AID"
SPICY LEMON GINGER-"AID"
or...COPYCAT LEMON-CAYENNE DAILY CLEANSE
(probiotic...fermented)
2 cups fresh lemon juice, strained of pulp (10-12 lemons?)
1 cup whey from strained yogurt
1 cup organic pure cane sugar
1 cup fresh grated ginger...washed, but no need to peel
1/2 tsp red pepper flakes
1/2 tsp red pepper flakes
enough filtered water to fill up 1 gallon jug
put 2 quarts filtered water and 1 cup grated fresh ginger in a pot and heat to a boil. simmer for about 5 to 10 minutes. turn off the heat. add your red pepper flakes while it is hot/warm. let it all steep for a little while. taste it. you might want to strain it before it comes to room temp due to the "heat-spicy" factor....remember, this will have lemon juice and more water added so it can be on the "spicy"side. then strain it to make "spicy ginger water".
squeeze lemons to equal 2 cups strained juice.
in a one gallon size glass jar (like the one shown) add strained spicy ginger water, 1 cup sugar, 2 cups strained lemon juice and 1 cup whey. stir until sugar is dissolved. now add enough filtered water to fill the gallon jar...leave about 1 1/2 to 2 inches, as shown in photo. i like to cover the top with a double layer of saran and clasp down the lid WITHOUT THE RUBBER GASKET. this leaves it "almost airtight" but allows air to escape if necessary so that it will not run the risk of exploding due to the carbonation from fermentation.
leave this out on the counter...not in direct sunlight. it should take 3-4 days in the large jar. i like to stir it once a day. after the third day you will see some action...some bubbles. this is good. give it a little stir. now strain this through some cheesecloth into some airtight bottles (lock-top) that are made for carbonated drinks. i use a ladle and a funnel because the one gallon jar is very heavy and awkward. straining is not absolutely necessary, but it keeps the drink a little more clear of the "white cloud" that can settle at the bottom. i like to use Grolsch Beer bottles or the 32oz lock top bottles. leave the filled bottles out for another day or two. check one after a day and see if you have THE FIZZ FACTOR. open carefully. be sure to move these to the fridge. this will definitely slow any further fermentation and carbonation. the weather can be a factor. my bottles take a few more days on the counter when it's cooler.
NOTE...i have left some bottles on the counter for an extra 3-4 days to get some good fizz action. sometimes i get more fizz if the bottle has been in the fridge for a week. sometimes i get more fizzz from the larger bottles. sometimes i get fizz in a reused glass "kevita" bottle. it all has to do with the sugar content, the ripe lemons, the weather, the timing, the bottles etc....
FINAL NOTE...i am fairly new to this. i am not an expert. this recipe and method works very well for me. if you have any questions i will answer them in my novice way, but please google around for more safety issues and or further information. try the lovely bloggers at Flock in the City and Food Renegade. also...if you have any input or tricks of the trade...i would love to hear it.
put 2 quarts filtered water and 1 cup grated fresh ginger in a pot and heat to a boil. simmer for about 5 to 10 minutes. turn off the heat. add your red pepper flakes while it is hot/warm. let it all steep for a little while. taste it. you might want to strain it before it comes to room temp due to the "heat-spicy" factor....remember, this will have lemon juice and more water added so it can be on the "spicy"side. then strain it to make "spicy ginger water".
squeeze lemons to equal 2 cups strained juice.
in a one gallon size glass jar (like the one shown) add strained spicy ginger water, 1 cup sugar, 2 cups strained lemon juice and 1 cup whey. stir until sugar is dissolved. now add enough filtered water to fill the gallon jar...leave about 1 1/2 to 2 inches, as shown in photo. i like to cover the top with a double layer of saran and clasp down the lid WITHOUT THE RUBBER GASKET. this leaves it "almost airtight" but allows air to escape if necessary so that it will not run the risk of exploding due to the carbonation from fermentation.
leave this out on the counter...not in direct sunlight. it should take 3-4 days in the large jar. i like to stir it once a day. after the third day you will see some action...some bubbles. this is good. give it a little stir. now strain this through some cheesecloth into some airtight bottles (lock-top) that are made for carbonated drinks. i use a ladle and a funnel because the one gallon jar is very heavy and awkward. straining is not absolutely necessary, but it keeps the drink a little more clear of the "white cloud" that can settle at the bottom. i like to use Grolsch Beer bottles or the 32oz lock top bottles. leave the filled bottles out for another day or two. check one after a day and see if you have THE FIZZ FACTOR. open carefully. be sure to move these to the fridge. this will definitely slow any further fermentation and carbonation. the weather can be a factor. my bottles take a few more days on the counter when it's cooler.
FINAL NOTE...i am fairly new to this. i am not an expert. this recipe and method works very well for me. if you have any questions i will answer them in my novice way, but please google around for more safety issues and or further information. try the lovely bloggers at Flock in the City and Food Renegade. also...if you have any input or tricks of the trade...i would love to hear it.
example of locking top covered with a double layer of saran...NO rubber gasket. this makes it "almost air-tight", but allows pressure to release so there will be no explosions.
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