Pucker up! Rhubarb and lemon are a tart but delicious combination. Both are antioxidant, rhubarb is a great source of fibre and calcium while lemons are full of vitamin C. If this combination is a bit tart for your taste add fresh mint or basil to tame it.
Rhubarb Lemonade Water Kefir Soda Recipe
MAKES: about 4 cups
4 cups first ferment
1/4 finely chopped rhubarb
1/4 lemon juice
Optional: a few sprigs of mint or basil
- 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 up the 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:
This Rhubarb Lemonade 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.