Re: The Top 12 Products You Can Replace With Lemons

Very nice! I learned some things.

I like making the fermented lemonade from the cookbook Nourishing Traditions. You can use a lighter Sugar than it recommends, as the rapadura/sucanat tends to make it muddy looking, and most of the Sugar will be converted by the bacteria. If you store it under pressure for a while, it produces its own fizziness. Good bacteria, yum! Tweet