Here are three of our favourite summer drink recipes on the Internet. Discover the benefits of fermented, probiotic-rich beverages for your microbiome and enjoy their delicious taste! 

Recipe 1: Tom Hunt’s Strawberry Kvass

What is Kvass?

“Kvass, pronounced kva:s (kuv-as) is a traditional Russian probiotic drink that dates back to the middle ages. Think of it as a non-alcoholic Russian beer. Traditionally, Kvass is made by fermenting bread, usually, rye bread but can also be made or flavoured using fruits, raisins, herbs and honey amongst many other things. You are basically limited by your imagination on this one.” (source:


Tom Hunt’s Recipe for Strawberry Kvass :

Ingredients for 1 cup:

  • Strawberries or other berries
  • ½ tbsp honey or maple syrup, per 100g fruit
  • 1 pinch sea salt, per 100g fruit
  • 250ml water, per 100g fruit

 To serve, optional:

  • Ice, a lime wedge and/or a mint sprig


 Multiply the quantity of honey, salt and water depending on how many berries you have to use up.

Put everything in a suitably sized clean jar or jars, then seal, shake and put out of direct sunlight, and leave to ferment, stirring the mix vigorously two or three times a day. After several days, when the berries look cooked and the mixture has turned darker and effervescent, strain into bottles and seal. Leave for two more days, until the kvass becomes “bubblier” (fermentation times will vary depending on your room temperature). Prevent the bottles from becoming too carbonated (and so at the risk of exploding), by opening them every day and letting any excess gas escape. Once ready, consume or store in the fridge.


Recipe 2: Ana Stanciu’s Probiotic Gingered Tepache

What is Tepache? 

Tepache is a fermented, sparkling drink with roots in Central and Latin America. Considered a traditional Mexican beverage, tepache can be made with fermented corn and/or fruits, such as apples, pears, oranges, or guavas, although it’s most commonly “flavoured or made with pineapple, including the flesh and rind,” according to Figueroa, who has Guatemalan ancestry and has studied Mexican cuisine as a natural food chef. (source:

Ana Stanciu’s Recipe for Probiotic Gingered Tepache:

Ingredients for 5 cups:

  • 1 large pineapple
  • 2 cinnamon sticks
  • 2-3 cloves
  • 1 1-inch ginger knob, peeled and grated
  • 4 tablespoons Manuka Honey
  • 4 cups purified water


  1. Peel the pineapple and add the peels into a clean large glass jar
  2. Juice the pulp and pour over the peels.
  3. Mix the warm water with honey and spices, and transfer into the jar. Stir to combine.
  4. Cover the jar with a small plate and set it on the counter at room temperature, for minimum of 3 days.
  5. Remove the foam, cover, and let ferment one more day
  6. Strain and chill in the refrigerator before serving

Recipe 3: Renee’s Simple Fermented Lemonade

Ingredients for 8 servings:  

  • 2 lbs lemons
  • 3/4-1 cup organic pure cane sugar
  • 1 cup whey (Just scoop a container of plain whole yoghurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar – the liquid dripped off is probiotic-rich whey!)
  • Water to fill a gallon glass jar


  1. Put your lemon juice, sugar, and whey into the jar and fill the rest of the way with water leaving a few inches at the top.
  1. Put your lid on the jar, shake it up carefully, and leave it in a warm spot in your house for 3 days. If it is extra warm/humid you may only need about 2 days. The longer you leave the lemonade the more sugar the bugs will eat up – you can taste it every day if you want to test for sweetness.
  1. Transfer your fermented lemonade to the fridge.

You can do a second ferment by leaving your fermented lemonade in swing-top bottles for about 3 extra days. Just add another tablespoon of sugar to each bottle to feed the bugs. The second ferment may take longer if the temperature in your house isn’t very warm. Just test it after a few days to see if it is where you like it to be. It will get fizzier with time.