Berries are one of the most delicious and nutritious foods. Eaten out of hand, on top of yogurt, in smoothies, in pies, in cobblers, or in your favorite fizzy drink, these summer delights are one of the most exciting foods we can eat.
They also make delicious flavorings for water kefir. Sweet June strawberries give water kefir a bright red sweetness; raspberries lend their tangy, rich, jam-like flavor; blueberries create a subtly sweet purple-hued fizzy beverage; and cranberries are just delightfully red and tangy.
Use any of these berries, on their own or in combination, to create bright summer berry-flavored water kefir. They can be added fresh throughout the summer, or frozen and dehydrated for the winter months.
- 3-1/2 cups water kefir
- 6 large berries (strawberries or large blackberries) or 10 smaller berries (blueberries, raspberries, or cranberries)
- 1 teaspoon Sucanat or sugar (optional)
- Remove the water kefir grains from the first ferment of a batch of water kefir.
- Move the water kefir to a quart-size airtight bottle or two pint-size bottles and drop in the berries. If your water kefir wasn’t very sweet after the first fermentation you can add the Sucanat for extra carbonation.
- Swirl the bottles to distribute the berries and Sucanat. Leave tightly capped at room temperature for 2 to 5 days, or until desired level of carbonation and sweetness is achieved (the second fermentation will become less sweet as the days go on).
Store in the refrigerator to preserve freshness. Open carefully in case of extreme carbonation, strain off berries, and serve chilled.