Tart, floral and a dazzling fushia colour, this water kefir soda recipe is a trifecta of comforting summer flavours.
Yields: about 4 cups
4 cups of first ferment
10 fresh or frozen blueberries, preferably organic
1/4 cup lemon juice
1/4 tsp culinary lavender
1. Make the first ferment and leave the jar in a warm place for 24-48 hours.
2. Add lemon juice and culinary lavender to a clean swivel top bottle.
3. Add blueberries to the bottle one at a time, squeezing the berries slightly so the juice runs.
4. Strain grains and add first ferment to the bottle with lemon juice, lavender and blueberries.
5. Seal up the swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
6. Refrigerate until well chilled.
8. Open slowly, strain and enjoy!
NEED TO KNOW:
We like using organic berries whenever possible to avoid pesticides. If organic is not possible, make sure you have rinsed your berries well.
Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. Use culinary lavender, or fresh lavender from the garden if you are confident is not sprayed with anything.
Adding too much lavender to your recipe can be like eating perfume. Because of the strong flavor of lavender, the secret is that a little goes a long way. You can always add more if you enjoy it.