Make this seriously delicious gut-friendly drink at home… Pretty Vanilla, Rosewater and Chia Water Kefir, brought to you by Felicity Evans.
Preparation time: 15 minutes
Fermentation time: 1½–5 days
Shelf life: Refrigerate for up to 4 months
Makes: About 1 litre (35 fl oz/4 cups)
1 x basic water kefir ingredients (page 44)
3 tablespoons rosewater
1 tablespoon chia seeds
1 vanilla bean or ½ teaspoon natural vanilla extract
1 teaspoon edible dried rose petals (optional)
Follow the instructions for basic water kefir.
Scoop out and discard the dried fruit from the liquid.
Put a funnel in the opening of a 1 litre (35 fl oz/4 cup) glass bottle with a tight-fitting lid and put a strainer on
top of the funnel. Pour the water kefir liquid into the bottle through the strainer. Set aside the water kefir grains in the strainer to re-use or rest (see page 40).
Add the rosewater, chia seeds, vanilla bean or vanilla extract and rose petals, if using, to the bottle.
Tightly seal the bottle lid and leave the bottle in a warm
place to build carbonation. This could take anywhere from 12–72 hours, depending on the temperature. Give the bottle
a shake every now and then to help disperse the chia seeds. ‘Burp’ the water kefir daily to release some pressure by opening the lid slightly and then tightening it again.
When the water kefir is as fizzy as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.
Images and recipes from Probiotic Drinks at Home by Felicity Evans (Murdoch Books RRP $27.99)