A bright, lightly sparkling probiotic drink that brings together the fruity tang of raspberries and the warm spice of ginger.
Refreshing, alive, and endlessly variable — this one’s for anyone who loves to play with flavor during the second fermentation.
Ingredients (for about 1.2 L of water kefir)
1,200 ml water
60 g cane sugar (organic if possible)
60 g fresh, active water kefir grains
5–6 fresh raspberries
2 tablespoons organic dried ginger flakes
Step 1 — Primary Fermentation
In a clean glass jar, dissolve 60 g of sugar in 1.2 L of water.
Add 60 g of active water kefir grains.
Let it ferment at room temperature (20–24 °C) for 24–48 hours.
Step 2 — Remove the Grains
When the first fermentation is done, strain out the kefir grains (they can be reused immediately for your next batch).
Step 3 — Second Fermentation
Pour the finished kefir into a clean bottle or jar.
Add fresh raspberries and ginger flakes. Seal loosely and leave it to ferment for another 24 hours at room temperature to build up natural carbonation and infuse flavor.
After that, strain the fruits and ginger out, transfer to airtight bottles, and refrigerate to chill and slow fermentation.
💡 Notes & Experiments
Try adding raspberry and ginger syrup instead of raw ingredients for a sweeter version — extend fermentation for a few more hours to balance it.
Combine fresh raspberries + ginger syrup, or use fresh ginger flakes for stronger spice.
Frozen raspberries work too — just thaw them at room temperature.
Serving Tip
Chill well before serving. Pour gently — it will have a lively fizz and a soft pink hue that’s both refreshing and probiotic-rich.
