For a homemade fun sparkling non-alcoholic lacto-fermented drink full of goodness!

75g of honey
250ml of Kefir Whey
1/2 lemon (sliced)
3 big handfuls of blackberries
1 Rosemary twig
enough filtered water to fill a 2l Kilner jar
Combine all the ingredients and leave somewhere warm (ideally 20’C) to ferment without the orange rubber on the Kilner jar to allow the gas to escape. Stir daily 2 or 3 times until the liquid becomes really fizzy and bubbling. This should take 2 to 3 days.
Leave to ferment still stirring daily for another 2 to 3 days. When the bubbling starts to calm down, the blackberries are loosing their colour and the liquid is now very red, pour the liquid through a strainer lined with a double muslin and bottle in 500ml plastic bottles. If you left it too long and the liquid is no longer fizzing, you can add 1/2 tsp of sugar to each 500ml bottle to make sure the drink will be sparkling.
Leave to finish fermenting in the bottle for at least another 3 to 4 days at room temperature. You can tell the fizziness by how tight the bottle becomes. If it is too tight, you can always release a little bit of gas out, ie burb the bottle.
Always be careful when you open the bottle, release the gas slowly first just in case.
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