Fermented Watermelon Lemonade
This beverage combines ripe watermelon and fresh lemon juice, left to ferment lightly at warm temperatures to develop a gentle natural fizz. The process involves macerating the fruit, adding salt, and allowing a slow fermentation that results in a slightly bubbly, tangy drink with a lively appearance. The final result is a refreshing, effervescent liquid with a pink hue and subtly fermented aroma.
Equipment
- Blender or immersion blender
- Large jar or fermentation vessel
Ingredients
- 4 cups watermelon, cubed ripe and sweet
- 1/4 cup fresh lemon juice about 2 lemons
- 1/2 teaspoon salt preferably sea salt
Instructions
- Place the watermelon cubes into a blender and puree until smooth, creating a bright pink, fragrant juice.
- Pour the watermelon puree into a large jar or fermentation vessel, then add the fresh lemon juice and stir gently to combine.
- Stir in the salt until it dissolves fully; this helps balance the acidity and encourages natural fermentation.
- Cover the jar with a breathable cloth or paper towel secured with a rubber band to allow gases to escape while keeping out dust and insects.
- Leave the jar at room temperature of about 70-75°F (21-24°C) for 24 hours to allow natural fermentation and slight bubbling to begin.
- After 24 hours, give the jar a gentle swirl to mix and observe if bubbles or fizz are starting to develop, indicating fermentation.
- Re-cover and let it sit for another 12-24 hours, tasting periodically for desired tang and effervescence.
- Once the drink has developed a gentle fizz and balanced flavor, strain it through a fine mesh or colander into a pitcher to remove pulp and sediments.
- Chill the fermented watermelon lemonade in the refrigerator until cold, about 1-2 hours.
- Pour into glasses, add ice if desired, and serve immediately to enjoy its lively tang and natural fizz.
Notes
Ensure the jar is kept in a warm spot for fermentation; adjust fermentation time based on taste and fizz level.