Lilac Lemon Water Kefir Soda Recipe

Lilac Lemon Water Kefir Soda Recipe

What could be sweeter then immersing all your senses into fragrant lilac? It’s an edible flower (who knew?!) and it’s only here for a short time. Find some fresh lilac blooms in your neighborhood and taste this essence of spring.


MAKES: about 4 cups


4 cups first ferment water kefir

lilac simple syrup

1/2 tbsp. fresh lemon juice

pinch of blue spirulina powder

F\or the simply syrup:

2 cups fresh lilac florets

2 tbsp cane sugar

1/2 cup water


Make the first ferment and leave the jar in a warm place for 24-48 hours.

For the simple syrup:

  • Remove lilac florets from the branch, rinse in cold water in a colander or salad spinner
  • In a saucepan, dissolve 2 tbsp of cane sugar into 1/2 cup water over medium heat. Once the sugar has dissolved, and liquid begins to simmer, remove from heat.
  • Make sure the liquid has stopped simmering, and add lilac petals to the sugar water. Stir to ensure the petals are submerged in the liquid, put the lid on and leave for 1-2 hours to cool.

In the swivel top bottle:

  • Strain the lilac simple syrup into your 750mL swivel top bottle. Add 1/2 tbsp of lemon juice and a pinch of blue spirulina powder (optional), and top with first ferment.
  • Seal up the swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
  • Open slowly, strain and enjoy!


Lilac flowers are edible but not very tasty on their own. They’re best as an infusion in the simple syrup and as a beautiful seasonal garnish.

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