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–+ servings

Pineapple water kefir

Prep Time 5 minutes
Refrigeration 1 day
Total Time 1 day 5 minutes
Servings 6 glasses
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Ingredients

  • 1250 ml plain water kefir Use fresh, unflavoured water kefir: ready-made, or homemade with the grains strained out.
  • 250 ml pineapple juice Use pasteurized 100% pineapple juice.

You will need

  • Measuring jug
  • Funnel
  • Bottles and caps rated for carbonation
  • Clean kitchen towel

Instructions

  • Wash and sanitize the jug, funnel, bottles and caps before you start.
  • Mix the water kefir and pineapple juice in the jug.
  • Pour the drink into the bottles, leaving 5 cm between the liquid and the opening of each bottle.
  • Close each bottle tightly with its cap.
  • Refrigerate immediately at 4°C (40°F) or below for 24 hours to let the flavours mingle.
  • Without shaking the cold bottles, open them slowly over the sink with a towel over the caps and the openings pointed away from faces.
  • Divide between six glasses, about 250 ml per glass, and serve cold.
    • Refrigeration slows fermentation but does not stop it. Pineapple juice supplies sugar for continued fermentation, so pressure can still build in the bottles. The amount of fizz varies with the water kefir you use; do not expect every batch to be strongly carbonated.

Storage and safety

Keep refrigerated at 4°C (40°F) or below and drink promptly, following the water kefir and juice labels for storage after opening. Fermentation can produce alcohol; this drink is unsuitable for young children, anyone who is pregnant, or anyone who needs to avoid alcohol.