Make Your Own Fermented Strawberry-Rhubarb Lemonade (Ginger Bug)
The Taste of Spring – That's how spring tastes in a jar!
Rhubarb is fresh, zesty, and surprisingly versatile – the perfect base for light spring cuisine. Combined with strawberries, it creates a fermented, probiotic lemonade that is not only refreshing but also develops its 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 everything that is liquid or 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 spills – ideal for precise work and direct serving.
In combination with accessories, the process becomes even simpler:
The narrow funnel ensures clean filling, the pourer turns the lemonade into a perfectly portioned drink, and the spice mill 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
→ Requires active ginger bug
- approx. 100 ml active ginger bug
- optionally, 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 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 – completely without artificial additives, just through time and natural fermentation.
Find more details and step-by-step instructions 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-resistant bottle and dilute it with water. Use less water if you want 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 optionally garnish with a delicate 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 emerge 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 expand on the strawberry-rhubarb base: as a syrup for lemonade, as an essence for dressings, or as a fruity component in other recipes.
This is how spring tastes in a glass
