Probiotic Infused Raspberry Ginger Lemonade
12 ounces raspberries
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.