This zingy, fizzy, and slightly sweet water kefir is reminiscent of commercial lemon-lime soda. It’s incredibly refreshing and requires only a quick squeeze from a couple of handy citrus fruits.
- 3-1/2 cups water kefir
- 1 lemon
- 1 lime
- 1 teaspoon Sucanat or white sugar (optional)
- Remove the water kefir grains from your first culturing of water kefir, and pour it into a quart-size vessel.
- Juice the lemon and lime through a sieve to remove the seeds, then pour the juice into the water kefir.
- Move this to a quart-size airtight bottle or two pint-size bottles. If your water kefir wasn’t very sweet after the first fermentation you can add the Sucanat for extra carbonation since the citrus fruits don’t contain much sugar.
- Swirl the bottles to distribute the juices and Sucanat. Leave tightly capped at room temperature for 2 to 5 days, or until level of desired carbonation and sweetness is achieved (the second fermentation will become less sweet as the days go on).
Store in the refrigerator. Open carefully in case of extreme carbonation and serve chilled.