Rhubarb Rosemary Water Kefir Soda Recipe
A classic spring favourite, rhubarb signifies warmer days ahead. We’ve paired this tart taste with fresh rosemary for an herbal flavour boost.
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 flavour 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.
Fresh strawberries can be added for a truly classic strawberry/rhubarb spring combination.
Rhubarb is an excellent source of calcium and vitamin K, both good for your bones.
Remember that rhubarb leaves should not be consumed. They are toxic.
This soda will give your body a big boost of vitamin C, probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes and enzymes.