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 – the perfect base for light spring cuisine. Together with strawberries, it creates a fermented, probiotic lemonade that is not only refreshing but also develops in flavor over time.
One base, many possibilities – that's 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 beverages like this ginger bug starter. The narrow opening ensures controlled, clean pouring without spilling – ideal for precise work and direct serving.
In combination with accessories, the process becomes even easier:
The narrow funnel ensures clean filling, the pourer 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 of basil
For fermentation
→ Prerequisite: active ginger bug
- approx. 100 ml active ginger bug
- possibly additional sugar (1–2 tsp per bottle)
Ginger Bug explained
For this fermented strawberry-rhubarb lemonade, you need an active ginger bug – a natural starter culture made from ginger, sugar, and water. Wild fermentation creates live microorganisms that convert sugar into carbonic acid, giving the lemonade its natural fizziness.
The ginger bug is thus the basis for many fermented beverages like lemonades or ginger beer – completely without artificial additives, just through time and natural fermentation.
More details and step-by-step instructions can be found here.
Preparation
- Make a syrup by combining sugar, chopped strawberries, rhubarb, and basil in a jar. Let it sit for one to two days until juice forms.
- Strain the strawberries and rhubarb.
- Pour the syrup into a pressure-safe bottle and dilute it with water. Use less water if you prefer 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. Briefly open the bottle 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 Applications
Completely different spring moments arise from the same idea: a fermented base becomes a sparkling lemonade, a part becomes the base for dressings or aromatic drink variations. Thus, one ingredient becomes more than one 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.
That's what spring tastes like in a glass
