Water kefir is a light lemon-flavored fermented tonic that can serve as the base for other fermented drinks. It offers a mild sweetness coupled with a pleasant but light sourness owing both to the lemon it contains and to the fermentation process itself. Its mild flavor is particularly well liked by young children, and they often enjoy the brewing process itself, as the tiny translucent, gelatinous grains rise and fall as they release carbon dioxide during the fermentation.
MAKES: ABOUT 1 QUART
INGREDIENTS:
- 4 cups water, preferably filtered
- ¼ cup unrefined cane sugar
- ¼ cup water kefir grains
- 1 lemon, halved
- 2 unsulphured dried Mission or Calimyrna figs, halved
INSTRUCTIONS:
- Bring 4 cups of water to a boil in a pot.
- Pour the boiling water into a pitcher and stir in ¼ cup of unrefined cane sugar until dissolved.
- Allow the sugar water to cool to room temperature (68° to 72°F).
- Add ¼ cup of water kefir grains to a 2-quart mason jar or glass canister.
- Pour the sweetened water over the kefir grains.
- Drop in the halved lemon and figs.
- Cover the jar or canister and allow to ferment for 2 to 3 days.
- Strain the water kefir through a fine-mesh sieve into another pitcher, reserving the water kefir grains.
- Discard the lemon and figs.
- Enjoy the water kefir immediately or transfer it to bottles and store in the refrigerator for up to 3 weeks.
- To maintain the health of the water kefir grains, store them in about ½ cup of water in the refrigerator for up to 1 week.
- Brew another batch of water kefir at least once a week to support the health and growth of the microorganisms that make up the grains.
