I looooove my latest water kefir variation: a refreshing citrus kefir soda.
To make it into a citrus kefir soda, before the second ferment, I squeezed the juice of one lime, one lemon, and one orange into there (only because that’s what I had in the fridge), and stirred.
Then I bottled it and let it set for about 20-22 hours this time. That’s how long it took to get fizzy. Funny how the timing is always changing on that. I also added a little bit more sugar – normally I add juice at this step but wanted to try only real juice.
I used the lighter, more refined organic sugar for the first ferment this time. I’d read that this will make for a less bubbly brew, and I think that’s why it took so much longer to get fizzy.
They sure tasted good tonight with our grassfed burgers for dinner!
What are your favorite kefir soda or kombucha variations?
Previous posts on homemade kefir soda pop (see the whole recipe below):
- 5 Reasons Why I Love Kefir Soda More than Kombucha Tea.
- How Much Alcohol is in Kefir Soda?
- Read about when I killed my kefir grains.
HOW TO MAKE HOMEMADE KEFIR SODA POP
- The first thing you’ll need to do is get some kefir grains.
- Also you may want to grab some flip-top/Grolsch-style bottles – perfect for bottling water kefir (soda) and kombucha. I got regular beer bottles from a local beer making store, but the flip tops would be nice so you could skip the capping step.
- Once you get your kefir grains, follow the directions for rehydrating, then strain the grains (in a non-metal strainer) and use them to make kefir water (kefir soda)…
- To make kefir water: Dissolve 1/2 cup sugar in a little bit of very hot filtered water. I normally use the less refined sweeteners like organic palm sugar, but this time used a lighter colored organic sugar so the taste would come out lighter. I did notice it being less carbonated, though… Find the sugars I like here.
- Add cool filtered water up to 2 quarts (1/2 of a 1 gallon jar). This will cool down your water to room temp – hot water will kill the grains. Add kefir grains, stir, and rubber band a cheesecloth over the top. Let sit on the counter for 24 hours to ferment (48 hours will result in less sugar). Make sure it’s away from any other ferments/cultures you may have going so they don’t mess each other up.
- Since reading this post from Julie about making sure your kefir soda has enough minerals, I’m going to start adding these to each batch: a small piece of egg shell, a small pinch of sea salt, and possibly also a small amount of organic molasses as directed in the post.
When ready to bottle (this is your “second ferment”), assemble your supplies:
- kefir water (after fermenting on the counter for 24-48 hours)
- Citrus fruit mentioned above OR 1 quart of any 100% juice you prefer – I’ve been using a pomegranate juice to make a red pop – which adds antioxidants!
- Bottles, caps, and capping tool (unless you use the flip top bottles mentioned above).
- Big bowl & spoon
- Measuring cup or something similar to scoop and pour with.
- Strain out the kefir grains in a non-metal strainer as you pour the kefir water into a big bowl – I also lay the cloth into the strainer to strain it even more and it’ll catch the little black specks that are sometimes in the sugar. Use the kefir grains to make your next batch, or set them aside just until you’re done bottling this batch. (Make sure they’re in a safe place away from kids…trust me.)
- Here’s where you add the juice from whatever citrus fruits you’re using – organic is best as citrus is often on the dirty dozen list of produce with the most pesticides. Also add a little sugar to your own taste.
- Using a funnel, add the kefir soda up to just under the neck of the bottle and cap with your handy capping tool (very simple – see the other post for more details on capping). I get about 8 bottles from this batch.
- Leave the bottles on your counter for 18 hours or so to give it more carbonation, and then refrigerate – now you have cold soda pops on hand! (The first time I did this I left it for 24 hours and it got so fizzy that it squirted all over when we opened it. 18 hours is usually just right. I assume this will vary depending on the room temp, though.)
- Note: to store your grains between uses, just keep them in sugar water in the fridge with a cover. Then when you’re ready to make another batch, strain and start from the beginning.