Berries 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 or dehydrated for the winter months.
- 3-4 very ripe blueberries
- 3-4 very ripe raspberries
- 3-4 very ripe blackberries
- 2-3 strawberries, hulls removed, thinly sliced Juice of 1/2 a small lime
- Juice of 1/2 a small lime
- 3 cups water kefir, fermented 24 hours
- Remove water kefir grains from water kefir.
- Transfer water kefir to a quart-sized airtight bottle or two pint-sized airtight bottles.
- Smash berries together until juicy.
- Pour in lime juice and stir to combine.
- Use a funnel to pour the smashed berry mixture into the bottle of water kefir, using the stem of a wooden spoon to force the berries through the funnel and into the bottle.
- Lock the cap of the bottle down and invert it once to get the berries and their juice mixed in to the kefir. Ferment on the counter for at least 6 hours, or up to 12 hours, for more carbonation.
Open the bottle over the sink and enjoy.