Fermented lemonade from whole lemons

What the drink is

Fermented lemonade made from whole lemons is a lightly fizzy drink. A creator describes peel-on lemons, water and sugar left in a covered jar, then strained, bottled and kept going with small additions of sugar and peel.

The first stage

The creator slices four to five large seedless lemons with the peel on and puts them in a glass jar with 1 L of water and about three-quarters of a cup of white refined sugar. Smaller lemons may be used in greater number. The jar is covered with gauze and kept in a dark place away from direct sun.

The first stage lasts about seven to eight days at 19–20°C in a cool room. No yield is stated.

Bottling and sealing

The liquid is strained into a swing-top bottle, leaving headspace. The creator seals it for about 24 hours and releases the gas at night. She warns that the gas may dislodge a stopper.

The video also mentions a sample left for two days. These are separate accounts and should not be added together.

Keeping the culture going

For repeated maintenance the creator adds 1 teaspoon of sugar, one or two small pieces of peel and water up to a fill line. The bottle is left for two or three days, and the gas is released at night. The volume of water is not stated.

The creator claims three to four months of repeated use before a new jar is started. That is a creator claim, not a validated shelf life. In a later optional variation she suggests adding squeezed lemon juice, without an amount.

Taste and claims

The creator describes a lightly fizzy lemon drink. Her probiotic and health claims are not established by the transcript, and this page does not adopt them.

Limits of the evidence

The source gives no validated endpoint and no storage guidance. The bubbles noticed when the jar is moved are not used as an endpoint. The video does not establish a regional origin or a history for the drink.

The first-stage timing is one creator's report, and no qualified process review of this batch is recorded.