Full of probiotics and liver-loving ingredients
Recipe and styling Jane Lyons. Photography Josh Griggs
Probiotic Lemon Soda
Delicate and refreshing, this fermented lemon soda is a lovely way to give your body a natural probiotic hit. It’s also a fantastic way to use up whey from making labneh – another system-loving soul food.
Serves 4
2 litres water
1 cup honey
juice of 6 lemons
¼ cup whey from strained yoghurt ( find out how to create whey in this recipe here )
1 tsp cayenne pepper
1 pinch sea salt
Warm the water and honey in a large pot over a low heat, stirring occasionally until the honey has dissolved. Remove from heat. Whisk in lemon juice, whey, cayenne pepper and salt. Pour into two 1 litre plastic bottles, leaving 2cm of head room at the top of the bottle. Place bottles in a dark, warm place for 4-6 days. The warmer the room, the faster the ferment will be. Taste after two days. Once soda has reached the desired level of fizziness and flavour, refrigerate.
Enjoy over ice with lemon slices and a sprig of thyme or rosemary.
Turmeric Liver Lover Oxymel
This little potion is not for the faint-hearted – but your liver will thank you. Drink as an invigorating daily shot or use as a dressing for roasted vegetables and salads.
Serves 10
2 cups raw apple cider vinegar
2 tbsp turmeric, dry or freshly grated
1 tbsp grated fresh ginger
1 tbsp black peppercorns
1 tbsp honey
1 tsp whole dried cloves
2 sprigs fresh thyme
Place all ingredients in a medium-sized jug and whisk to combine. Pour into a 500ml capacity glass jar and seal. Leave jar in fridge for 24 hours to infuse before straining a small amount into a glass for a daily morning shot. Alternatively, strain into a small glass bottle to use as a dressing for a nourishing salad or roasted vegetables.
