Above: Julie's Apricot Water Lemon Kefir, picture compliments of Richard Giordano
I have also chosen to share my very secret recipe for Apricot Lemon Kefir :-)) This is a fermented drink that you will not find at the supermarket or in a restaurant. It is similar to Kombucha in that is is a fermented beverage from cultures that feed off of sugar. Yet, instead of a yeast culture that feeds off of tea and sugar, I use water kefir grains, and feed the culture with organic demarra sugar, dried organic apricots and add a bit of freshly squeezed lemon, and it taste better. I like using dried apricots because they are a relatively more affordable dried fruit. You can very the types of dried fruit you use. My friend and chef Andrea Potter, from Rooted Nutrition, just told me today she uses bananas and goji berries.
Why Consume Fermented Foods?
Almost all traditional cultures consumed some type of fermented food like saurkraut, kimchi, kefirs, pickles etc. There are many benefits for including fermented foods into your diet. The main reasons are that: (1) they have enzymes so you digest your food easier and get more nutrition, (2) contain lactic acid, also helpful for digestion, (3) contain a whole lot of B vitamins that give you energy and are especially helpful for helping your body cope with stress. Click here for more information about the health benefits of water kefir. Like other fermented foods, this elixir makes you feel good! I highly recommend including some sort of fermented food into your everyday cuisine.
Julie’s Apricot Lemon Water Kefir
11 cups of filtered water
1 1/2 cups organic Demarra sugar
1 lemon, organic and freshly squeezed
6 organic apricots, dried
3 tbsp water kefir grains*
* Marilyn Kefirlady produced water kefir grains in the sttes and will send to you in the mail for $10 US. You can contact her at firstname.lastname@example.org
(1) Add all ingredients to a large glass jar and mix well
(2) Let sit for 4 – 5 days until fermented. Note the warmer the temperature the faster your kefir will ferment. The longer your brew ferments the less sugar and more lactic acide it will have. While it is healthier to drink a more fermented drink, your kefir will have a strong alcohol or vinegar taste. A long fermented kefir that has a strong alcohol taste only has 0.5% alcohol.
(3) To carbonate, bottle in glass jars, beer bottles work well. And let sit for 2 – 3 days.
**WARNING** If you let your kefir sit for too long in bottles, pressure will build up and you may get a mini-explosion when you open your bottle. To avoid this, consume right away or open lid to let out air every 2 - 3 days.
Tips for Making Delicious Kefir
- Be sure to use filtered water
- The best sugar option is Demarra. While refined sugars like coconut or sucanat are healthier , your kefir will have a strong molasses taste and overpower the apricot and lemon flavour. Demarra is less processed than organic white sugar so it has more vitamins and minerals, not so much that it will change the taste of your kefir. The choice is up to you!
Discover Your Inner Everyday Chef
- Try adding other dry fruits such as figs, dates, cherries and so on…
- Mix your carbonated kefir with freshly squeezed fruit juices
You can also read a review of Social Bites: Vegan Edition from Ashely's Serendiptious Vegan here
of Everyday Healthy and Get the GLOW!