Passion-fruit and basil water kefir

Prep Time 10

Refrigerated infusion 1

Total Time 1 10

Servings servings

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Ingredients

▢ 800 ml plain water kefir Use fresh, unflavoured water kefir: ready-made, or homemade with the grains strained out.
▢ 2 passion fruits Use the pulp and seeds only.
▢ 1 lime Use the juice only, without the peel.
▢ 6 fresh basil leaves Choose sweet basil for its milder aroma.

You will need

Clean bottles and caps rated for fermentation pressure
Funnel
Fine-mesh strainer
Measuring jug
Small spoon and knife
Clean kitchen towel

Instructions

Check that the bottles have no cracks and that both bottles and caps are rated for fermentation pressure. Wash and sanitise the bottles, funnel, jug and strainer before use.
Wash the passion fruits, lime and basil under running water.
Halve the passion fruits and scoop the pulp and seeds into a clean measuring jug.
Squeeze the lime juice into the jug.
Add the water kefir and basil to the jug.
Using a funnel, divide the drink, fruit and basil evenly among clean bottles rated for fermentation pressure, leaving about 5 cm of headspace in each.
Refrigerate the capped bottles at 4°C (40°F) or below for 24 hours to infuse; keep them refrigerated throughout rather than leaving them at room temperature to build fizz.
Open each bottle slowly over the sink with a clean towel covering the cap, without shaking the bottle.
After the 24-hour infusion, strain the drink through a fine-mesh strainer into a clean jug to remove the pulp, seeds and basil.
Divide among four glasses and serve cold.

Use finished plain water kefir with the grains removed. Refrigerated flavouring may add little extra fizz.

Storage and safety

Keep the strained drink in a covered jug or loosely capped bottle at 4°C (40°F) or below and drink it within 2 days. If you rebottle it, open slowly over the sink once a day to release pressure, and never shake the bottles. Home-fermented water kefir can contain alcohol; do not treat it as an alcohol-free drink.