You will need:
- a handful of fresh raspberries – or other foraged berries e.g. blackberries or blueberries
- juice of 4 lemons
- 1/4 cup unrefined sugar
- 1/4 cup whey
In a 1 liter jar combine the juice of the lemons, sugar and whey. Pour enough water to fill half of the jar. Mix well to dissolve the sugar. Wash the raspberries and place in a blender. Pour enough water on top just to cover them and blend until smooth. Strain through a fine mesh sieve and pour the liquid into the jar (keep the pulp for use in other recipes – see below). The liquid should come up to 1 inch below the rim of the jar, if it doesn’t, add a bit more water. Mix well, cover with a dishcloth and secure with a rubber band. Leave out on the counter for 2-3 days. This will allow the good bacteria to colonize the liquid:)
When it is ready skim the foam which has formed on the top (mine had quite a lot of it) and discard it. Taste the lemonade – mine needed some more sugar. Transfer to the fridge to cool. Serve over ice for a refreshing summer drink.
Important: Do not throw away the leftover raspberry pulp. You can add it to some natural yogurt together with a little honey and voila! – you have raspberry yogurt. Or do what I did: mix the pulp with some whole milk and honey and freeze in popsicle molds to create raspberry pops.