Fruity Water Kefir Boost
Discover how to elevate your homemade water kefir with a second fermentation, infusing it with vibrant fruit flavors and enhancing its natural fizziness and probiotic benefits. This recipe uses a mix of fresh and dried fruits for a complex and delicious drink.
Ingredients
- 1 cup prepared water kefir unflavored
- 2 slices banana
- 5-6 raspberries
- 1 slice Mandarin orange
- 1 slice apple
- 1 slice persimmon
- 1 slice lemon
- 0.5 inch liquorice root small piece (optional)
- 5 raisins
- 2 dates pitted and chopped
- 1 prune pitted and chopped
Instructions
- 1. Prepare your water kefir by completing the first fermentation. Ensure it is unflavored and ready for secondary flavoring.
- 2. Gently wash and prepare your chosen fruits: slice banana, Mandarin orange, apple, persimmon, and lemon thinly. Pit and chop dates and prune.
- 3. Add all the prepared fruits (banana, raspberries, Mandarin orange, apple, persimmon, lemon, liquorice root if using, raisins, dates, and prune) into a clean, airtight glass bottle or jar.
- 4. Carefully pour the prepared unflavored water kefir over the fruits, leaving about an inch (2.5 cm) of headspace at the top of the bottle.
- 5. Seal the bottle tightly with its lid.
- 6. Leave the bottle at room temperature (approximately 68-75 Fahrenheit / 20-24 Celsius) for 12-48 hours. The exact fermentation time depends on the ambient temperature and your desired level of fizziness and flavor.
- 7. Periodically 'burp' the bottle (open briefly to release built-up carbon dioxide) to prevent excessive pressure, especially after 12-24 hours. This is crucial for safety.
- 8. Once the desired fizziness and flavor are achieved, strain out the fruits (or leave them in if preferred for a stronger flavor) and refrigerate the water kefir immediately to slow down further fermentation.
- 9. Enjoy your refreshing, naturally flavored, and probiotic-rich water kefir!
Notes
Experiment with different fruit combinations. Ensure your water kefir grains are healthy for optimal fermentation. Store finished kefir in the refrigerator to slow down fermentation and maintain fizz. The liquorice root adds a unique earthy sweetness, but can be omitted if you prefer.