Bright, tart, and naturally fizzy, this Cleansing Lemon Kvass is a simple fermented tonic that gently supports gut health, bile flow, and liver detoxification—without added yeast or complex brewing. Just lemon, sugar, water, and time. It’s the kind of daily ritual that wakes up your system and feels like a reset in a glass.

Ingredients 

(Makes ~4 cups)

• 1 large lemon, sliced thin (preferably organic, with peel on)
  
  
• ¼ cup organic cane sugar or coconut sugar
  
  
• 4 cups filtered water
  
  
• Optional:
  
  
• 1 small knob fresh ginger, sliced
  
  
• 3–5 fresh mint leaves or a sprig of rosemary
  
  
• Pinch of turmeric or cayenne for extra functional support
  
  

 Instructions

1. Sterilize a 1-liter glass jar by rinsing with boiling water and letting it cool slightly.
   
   
2. Add lemon slices (and optional ginger, herbs, or spices) to the jar.
   
   
3. Dissolve sugar in ½ cup warm (not hot) filtered water. Stir until fully dissolved.
   
   
4. Pour the sugar mixture and remaining water into the jar, leaving ~1 inch of headspace.
   
   
5. Cover with a clean cloth or paper towel and secure with a rubber band.
   
   
6. Let ferment at room temperature, out of direct sunlight, for 2–3 days.
   
   
• Look for small bubbles, a clean fermented smell, and a slight tang.
  
  
• Taste daily: when it reaches your preferred balance of sweet/tart/fizz, it’s done.
  
  
7. Strain into a clean bottle or jar, discard solids, and store in the fridge. Chill before drinking.
   
   

Notes

• Can be consumed daily in small amounts (½–1 cup) to support digestion and liver health.
  
  
• To increase fizz, do a second ferment: bottle tightly and leave out for one more day before refrigerating.
  
  
• Ideal during all phases.

With Love & Nourishment,

The Nourish Kitchen