Pro Biotic Lavender Lemonade
Videos
Course Only Video
Course Only Video
Course Only Video
A floral, fizzy, gut-loving drink made with a ginger bug starter and calming lavender. And how lovely is the colour?
Say hello to your new favourite wellness sip. This Probiotic Lavender Lemonade is not only beautiful and refreshing, it’s also loaded with gut-loving goodness thanks to a naturally fermented ginger bug starter. If you’ve joined my Gut Instinct course, you’ll know just how powerful fermented drinks can be for digestion, immunity, and overall vitality. With the added benefits of soothing lavender and zesty lemon, this bubbly homemade brew is as calming as it is energising. Summer drinks just got a whole lot healthier.
In case you are wondering about the stevia, this is a way of adding a little sweetness to the drink as the bacteria in the bug will not digest the stevia. You cannot add a natural sugar to this recipe without it being consumed by the bug. If you are morally opposed to sweeteners, you can make a little simple syrup to add to your drink after it has developed and fermented. It will reduce some of the fizz but you will get the natural sweetness.
Make sure you try our Probiotic Lavender Collins recipe, it is amazing!
Need
- 1 Litre water
- 150 Grams fresh lemon juice
- 4 Tablespoons powdered stevia or other sweetener of choice (see notes)
- 1-2 Teaspoons citric acid
- a few fresh lavender flowers, I used 10
- 1 Tablespoon raw sugar per bottle
- 1 Batch Ginger Bug healthy and activated as needed Recipe
Do
- 1
Place water, lemon juice, stevia, citric acid and lavender flowers into the Thermomix bowl and bring to a boil 8 min/100°C/speed 1. Pour into another jug to cool completely.
- 2
Strain through a nut milk bag to remove the solids.
- 3
I use 1 litre jars from Kmart with a pop lid, so add 1 tbsp sugar to each jar you are making, add 4 tbsp of strained active ginger bug. Top up with the lavender liquid and seal and shake.
- 4
Leave these on the kitchen bench for up to 48 hours, burping a couple of times a day to make sure you don't get an explosion. It may take longer than 48 hours to develop depending on the activity of your ginger bug. You will know you have bubbles once the jar is popping open with a bit of a bang when you burp it.
- 5
Refrigerate and serve over ice with a garnish of a lavender flower.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
