I don’t know about you, but where I live – it’s been hot. Like record-setting hot.
- 3 1/2 cups warm water, about 80 degrees or so (if you have city water make sure to boil and cool or let it set out for 12 hours first to get rid of the chlorine)
- 1/4 cup sugar – I prefer evaporated cane sugar when making lemonade as it’s lighter in color and flavor
- 2 teaspoons sugar
- 1/2 – one whole lemon
- water kefir grains, about 2-4 tablespoons
Method of Preparation
1. Dissolve 1/4 cup sugar in the water and add the grains. I like to use a one quart mason jar for making water kefir.
2. Cover with a thin towel or cloth and rubberband. Let sit for 24 – 48 hours or until it bubbles when you move it.
3. Strain out the kefir grains.
4. Depending on how much lemon flavor you like (I like a lot) squeeze in fresh lemon juice from a whole lemon and the additional 2 teaspoons sugar. Allow it to sit out for another 24 hours, either lightly covered (for non-fizzy) or use a two-part canning lid (for fizzy).
5. Chill completely and serve.
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