It is widely accepted that water kefir comes from Mexico where the grains are harvested from the prickly pear cactus. It can be flavoured with fruit, herbs, spices and extracts of vanilla and orange blossom
| Created by | Spinneys |
| Prep time | 10 minutes |
| Fermentation time | Two to three days |
| Serves | Makes 1.1L |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 94 |
| Fat | 0.5g |
| Saturates | 0.2g |
| Protein | 1.3g |
| Carbs | 23g |
| Sugars | 19.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFill a 1½L jar with the water along with the sugar. Stir to dissolve. Add the kefir grains and date. Cover the jar with a muslin cloth and leave on your kitchen counter for 2-3 days. The water should taste slightly sweet but tangy.
In a second jar, add the 375g mix of chopped fresh ripe fruit (stone fruit, berries, tropical fruit), fresh ginger slices, sliced lemons, oranges and whole spices.
Remove the date from the water kefir and strain it into the fruit jar.
Save the water kefir grains to make another batch in a small amount of the kefir water in the fridge. Place the lid on the jar and leave on the counter for 24 hours. Open the lid every few hours to release some of the pressure.
After 24 hours, the fruit will float to the surface. Refrigerate it until cold. Feed your kefir granules with 1 tablespoon of sugar every week.
