Make Your Own Fermented Strawberry-Rhubarb Lemonade (Ginger Bug)
The Taste of Spring – That's what spring tastes like in a jar!
Rhubarb is fresh, zesty, and surprisingly versatile – exactly the perfect base for light spring cuisine. Together with strawberries, it creates a fermented, probiotic lemonade that not only refreshes but also develops its flavor over time.
One base, many possibilities – precisely the principle of the Ripple Regular Collection.
Ripple Regular: For everything that develops
The Ripple Regular jars are made for anything liquid or that needs time to develop flavor – like this fermented strawberry rhubarb lemonade.
Perfect for vinegar, oils, syrups, and lemonade bases, but also for fermented drinks like this ginger bug starter. The narrow opening ensures controlled, clean pouring without spills – ideal for precise work and direct serving.
In combination with accessories, the process becomes even easier:
The narrow funnel ensures clean bottling, the spout turns the lemonade into a perfectly portioned drink, and the spice grinder optionally adds extra aromatic depth to your spring recipes.
Recipe: Fermented Strawberry Rhubarb Lemonade
Ingredients
For the syrup
- 200 g strawberries
- 200 g rhubarb
- 500 ml water
- 2–4 tbsp sugar
- 1 handful basil
For fermentation
→ Prerequisite: active ginger bug
- approx. 100 ml active ginger bug
- possibly additional sugar (1–2 tsp per bottle)
Ginger Bug briefly explained
For this fermented strawberry rhubarb lemonade, you need an active ginger bug – a natural starter culture made from ginger, sugar, and water. This wild fermentation creates living microorganisms that convert sugar into carbonation, giving the lemonade its natural fizz.
The ginger bug is thus the basis for many fermented drinks like lemonades or ginger beer – without artificial additives, purely through time and natural fermentation.
More details and a step-by-step guide can be found here.
Preparation
- Make a syrup by placing sugar, chopped strawberries, rhubarb, and basil in a jar. Let it sit for one to two days until juice forms.
- Then strain the strawberries and rhubarb.
- Pour the syrup into a pressure-resistant bottle and dilute it with water. Use less water for a sweeter lemonade, or more water to dilute the syrup further.
- Add the ginger bug to the bottle.
- Let the lemonade ferment for 1–3 days at room temperature. Open the bottle briefly daily to release pressure, as fruits accelerate fermentation.
- Chill in the refrigerator before serving and garnish with some fresh basil.
- Serve with ice cubes and, if desired, garnish with a fine sugar rim and edible flowers – for a fresh, light spring moment in a glass.
Enjoy your probiotic lemonade!
A system that works with your everyday life.
Mix & Match: One Base, Many Uses
Completely different spring moments arise from the same idea: a fermented approach becomes a sparkling lemonade, a part becomes the base for dressings or aromatic drink variations. One ingredient thus becomes more than just a recipe – it remains versatile.
This is how you can rethink the strawberry-rhubarb base: as syrup for lemonade, as essence for dressings or as a fruity component in other recipes.
This is what spring tastes like in a glass
