Honey Rhubarb Water Kefir Soda :: A naturally probiotic rich fizzy, fun drink for the whole family!
Honey rhubarb water kefir soda is a naturally probiotic rich fizzy, fun drink for the whole family!
Servings: 4 bottles
- 7-8 stalks of rhubarb sliced (Since rhubarb sizes can vary, you will need about 5 cups of sliced rhubarb)
- 2 ½ cups of water
- ½ cup raw honey
- 1 ½ tbsp vanilla extract
- ½ gallon 2 quarts finished water kefir
Bring the sliced rhubarb and water to a simmer for about 10 minutes until the rhubarb is disintegrated. Strain out the rhubarb fibers, leaving behind the pink, rhubarb infused water.
Leave the rhubarb infused water to cool a bit before stirring in the raw honey to dissolve. Add the vanilla extract at this point too.
When the rhubarb syrup has cooled to room temperature, add the finished water kefir to the bowl (if you add the finished kefir to the rhubarb syrup when it is still hot, it will kill off the bacteria, so be sure it has cooled off). Stir the rhubarb syrup and kefir together, and pour the rhubarb kefir into swing top bottles using a funnel (Leave a few inches of headspace at the top to account for gas build up. This batch will fill up 4-5 of these sized swing top bottles.).
Seal the tops and ferment the drink for 1-3 days to your taste. You can open the bottles daily to release the built up gasses and taste if it is done to your liking. Fermentation rates are variable upon temperature of the room as well as the strength of the culture. When it is above 70 degrees, I have found water kefir doesn’t need more than a good 24 hours.