Probiotic Infused Raspberry Ginger Lemonade


12 ounces raspberries

8 lemons

1 inch ginger

½ cup honey

stevia to taste

40 billion microorganisms probiotics

enough water to fill ½ gallon glass jug



Place raspberries, lemons, ginger, honey, and stevia in a blender.  Blend until well chopped (can still be chunky)  Add enough water to make 8 cups.  Transfer to airtight glass container.  Allow to ferment at room temperature for 2-3 days (punch will develop a tart flavor).  Strain off pulp and store punch in refrigerator in glass container for up to 1 week.  This punch is very strong, so I usually add water to dilute it after it is finished fermenting.

You can substitute any kind of juice or fruit when making this punch.  You are only limited by your imagination.


About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More