*This recipe is gluten-free according to industry standards
Kefir, a symbiotic culture of wholesome yeast and good bacteria that ferments either milk or water, is regarded as the next big thing in probiotics. Simply mix kefir grains with water and some sort of raw sugar and ferment on the worktop for a couple of days. You can then strain the grains out (and re-use them again and again) and ferment a second time with different flavourings to result in a ‘good for you’ fizzy drink.
Ingredients
- soft brown sugar 4 tbsp
- filtered or bottled water 750ml
- water kefir grains 1 packet
- lime 1, sliced to serve
SECOND FERMENT
- soft brown sugar 2-3 tbsp
- limes 5, juiced
Method
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Step 1
Give all of the utensils you plan to use a good wash in hot soapy water and leave to air dry. Add the water to a 1 litre clip-top jar, add the sugar and stir until it dissolves. Pour in the kefir grains, close the lid and leave to ferment for 48 hours at room temperature, out of direct sunlight.
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Step 2
For the second ferment add the sugar and lime juice to a 1 litre clip-top glass bottle. Strain the kefir water through a nylon mesh sieve (a metal sieve will kill the grains) and then pour into the bottle. Close the lid and shake gently to dissolve the sugar. Leave at room temperature for another 24-48 hours, opening the lid to release the pressure every now and again.
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Step 3
Serve poured over ice with a slice of lime.The reserved kefir grains can go into a clean jar again to re-ferment with fresh water and more sugar. You can store the grains in their sugar water for up to 3 weeks in the fridge.
If you fancy a change from limeade, swap the limes for lemons or oranges or try a really nourishing blend of root ginger and fresh turmeric – add the finely grated flesh of 25g each of
ginger and turmeric root, along with the sugar for the second ferment.
Nutritional Information
- Kcals 72
- Fat 0.1g
- Carbs 16.4g
- Sugars 16.3g
- Protein 1.5g
