Hibiscus fruit kefir

  • Preparation: 5 min
  • Cooking: 10 min
  • Portions: 8


    First fermentation F1

    1 l of dechlorinated water

    60 g of sugar

    20 g of water activated Kefir grains 

    2 slices of organic lemon

    2 dried figs  

    Second fermentation F2  

    30 g of hibiscus flowers

    2 slices of organic lemon

    2 slices of organic ginger 

    2 long pepper  



Boil 1 l of water and dissolve the sugar. In a glass or plastic jar with cover, pour sugar water and add lemon , ginger and figs. Let cool and add the grains of active kefir. Fermente 1-2 day with the cover on. If your jar does not have a airlock, open once daily to allow excess gas to escape.  


Filter the beans in a nylon colander and throw away fruits and ginger. Keep grains in a sugar solution (1/4 cup of sugar per l). Boil 1/4 cup of water and add the hibiscus flowers. Let cool and add the mixture to the liquid obtained after F1. Add lemon and long pepper.

Ferment for 24 hrs with cover on. Filter fruits and flowers and bottle liquid. Refrigerate. Keep up to 5 days.

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