3 cups boiled and cooled water (chlorine damages grains so we must boil it out)
Instructions
Boil 3 cups water and dissolves ¼c brown sugar in it. Let cool to room temp. Gently stir in kefir grains and molasses and/or raisins if using. Cover with cloth and rubber band and keep on the counter 24-48 hours. *Don't leave grains for longer than 48 hours as they die once they "eat" all of the sugars and run out of food. It's better to replace the sugar water more frequently than less frequently for the health of your grains.
24-48 hours later the sugar water should be much lighter in color and there may be some bubbles on the surface. This means the grains have consumed much of the sugar and cultured the water. Strain cultured water from grains and remove raisins if using. Brew again in new sugar water. For a fizzy, soda-like kefir you must do a second ferment and bottle the strained water in tightly sealed bottle with flavors (my favorites are below) for another 24-48 hours burping the bottles regularly to release pressure and avoid explosions. Refrigerate and ENJOY!!
My FAVORITE FLAVORS!
juice from 2 small limes and 1 lemon
juice from 1 grapefruit & a pinch dried lavender flowers
½ TB cut hibiscus flower petals & 1 tsp lavender flowers (can make a tea concentrate)
juice from 2 meyer lemons & ⅛ tsp vanilla powder
½ cup fresh tangerine juice
juice from 2 lemons, ⅛ tsp salt, 1/16 tsp cayenne
⅛ c each spearmint & peppermint (as a tea concentrate)
1+ cup tart cherry juice
generous amount of fresh ginger (be careful, ginger fizzes like a sonofabitch!!)
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/05/12/tasty-refreshing-water-kefir/