Flavoring water kefir with a simple syrup made of nourishing roots and herbs is simple to do and tastes great. Not only that, root beer water kefir is packed with gut and other health benefits.
3/4 Csugar(I use evaporated cane juice, but regular white sugar should work)
1/4Cmolasses
1tspvanilla extract
Instructions
Measure one quart (4 C) filtered water (NOT water kefir!) into a saucepan. Heat to a simmer while adding sarsaparilla and herbs.
Simmer gently, not allowing to boil, for about 45 minutes. Stir in sugar, molasses, and vanilla until they dissolve.
Cool completely, then strain the solids out and pour the remaining liquid into a bottle or jar for storage.
To make root beer water kefir, pour one quart of plain water kefir into a bottle and add half a cup or so of the root beer syrup. cover the bottle tightly and allow to ferment until it reaches the desired level of fermentation. "Burp" the bottle daily by removing the top to release pressure and prevent any explosion!
When the mixture is as bubbly as you want it to be, put it in the refrigerator. Serve very cold.
Notes
What type of bottle works best?In short, use the bottle you have.So long as you keep your ratio of syrup to water kefir roughly in the range of 1:8 (one part syrup to eight parts water kefir), it will be fine. If the ratio is a bit off of that, it will also work.I typically repurpose glass juice bottles that originally came from the grocery store.For purposes of photography, I used an interesting brown jug style of bottle. It had apple cider in it a few years ago, and I saved it because I thought it was cute. I eyeballed the ratio of syrup to water kefir in it, and nobody complained.If you really want lots of fizz, or you want individual servings, swing top bottles work very well. You can buy them at Ikea and online. I also find them in thrift stores now and then.