A classic spring favourite, our Rhubarb Rosemary Water Kefir Soda recipe signifies warmer days ahead and is often one of the first harvests from the garden on our farm. For an herbal boost, we’ve paired the tart taste of the rhubarb with fresh rosemary.
RHUBARB ROSEMARY WATER KEFIR SODA
MAKES: about 4 cups
4 cups first ferment
1 cup finely chopped rhubarb stalks
1 tbsp. fresh rosemary
- Make the first ferment and leave the jar in a warm place for 24-48 hours.
- Strain the grains and add all 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 soda should be consumed within the first days to get the full rhubarb flavour. As it ages, the rhubarb taste dissipates and the rosemary comes forward.
You can always add fresh strawberries if available for a truly classic strawberry/rhubarb spring combination.
Did you know that rhubarb is an excellent source of calcium and vitamin K, both key in the maintaince of good bone health. This soda will give your body a big boost of vitamin C, probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes and enzymes.
Remember that rhubarb leaves should not be consumed. They are toxic.
We hope that you enjoy this spring favourite as much as we do. It’s perfect for an afternoon refreshment and pick me up after working in the garden or first thing in the morning to tantalize your taste buds and get you smiling from the inside for the rest of your day!
You can always reach out with any questions you might have about the process and please let us know how it goes.