There is nothing like a soft, juicy, nutrient dense apricot in July. Pair it with some fresh basil and it makes for a lovely, refreshing, water kefir soda.
Makes: about 4 cups
4 cups first ferment
1/2 cup finely chopped apricots
5 basil leaves finely chopped
Make the first ferment and leave the jar in a warm place for 24-48 hours.
Strain the grains and add the ingredients to the swivel top bottle with the first ferment water kefir.
Seal the bottle and leave the apricot basil mixture in a warm place for 24 hours for the second ferment.
Open slowly, strain and enjoy!
This Apricot Basil soda will give your immune system a boost of over 30 billion live probiotics, magnesium, B vitamins, vitamin C, folate, vitamin K, electrolytes, enzymes and antioxidants.
HEAT INCREASES FERMENTATION ACTIVITY
Please ensure that you check your second ferment every 12 hours in the summer. Water kefir loves warm temps and can easily become overactive with an explosive fizz. It’s best to open your bottle over the sink with a cloth over the swivel top and unclasp slowly. Summer fermenting is unpredictable and it’s best to check on your ferments more often.
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