Su­per Berry Water Ke­fir Mo­jito

Makes 1 litre EASY

Wine & Dine Cookbook - - EAT WELL -

A berry-scented mock­tail to chase the blues away.


43g mint leaves

115g straw­ber­ries

55g black­ber­ries

Juice from 1/2 lime

1L first cul­ture water ke­fir

1. Pre­pare a 1L Fido jar, a mor­tar and pes­tle, a mesh strainer and a flip-top bot­tle. Avoid metal uten­sils (ex­cept stain­less steel) when mak­ing water ke­fir.

2. Crush mint leaves in mor­tar with pes­tle. Add straw­ber­ries and black­ber­ries, and crush. Lastly, add the lime juice.

4. Place all in­gre­di­ents into the Fido jar con­tain­ing the first cul­ture water ke­fir, grains re­moved.

5. Leave jar in a warm spot for 12 to 48 hrs or un­til you achieve the de­sired fizz rate. Tem­per­a­ture should be be­tween 20˚C to 30˚C.

6. When ready, place a hand over the lid when open­ing to pre­vent liq­uid from over­flow­ing. The in­fu­sion should smell of berries, sour but clean.

7. Strain the in­fused liq­uid through a mesh strainer into a clean flip top bot­tle. Dis­card in­fused fruits and herbs.

8. Serve chilled with frozen berries, chia seeds and Acai berry pow­der for a su­per­food boost. Drink can be stored in the re­frig­er­a­tor for up to a week.

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