There is nothing like the flavour of a juicy, ripe cantaloupe. It also lends nicely to water kefir soda. The slight tartness of the lemon and the bit of flavor boost from the basil makes this a tasty, refreshing soda.
CANTALOUPE LEMON BASIL RECIPE
MAKES: about 4 cups
4 cups first ferment
1/4 cup finely chopped cantaloupe
1/4 cup lemon juice
5 basil leaves
- 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 green swivel top bottle with the first ferment water kefir.
- Seal up the green swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
- Open slowly, strain and enjoy!
NEED TO KNOW:
Be sure to eat the cantaloupe after the second ferment. It is just waiting to give your gut and immunity an extra boost. This Cantaloupe Lemon 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.
Refrigerate immediately. It can last there for up to 8 weeks before it turns to vinegar.