Pineapple and Cinnamon Fruit Kefir

A fermented drink with amber hues, driven by natural and lively fizz. The acidity of lime and the warmth of cinnamon balance the sweetness of pineapple for a dry and refreshing finish.

• Prep time: 15 min
• Cook time: 2880 min
• Difficulty: Easy
• Calories: 73
• Protein: 1 g
• Carbs: 17 g
• Fat: 0 g

Ingredients

• 1 L Mineral water ( room temperature )
• 40 g Brown sugar ( unrefined )
• 100 g Ananas comosus (L.) Merril ( diced )
• 0.5 piece Citrus aurantiifolia (Christm.) Swingle. ( sliced )
• 1 piece Fig ( whole dried )
• 1 piece Cinnamon stick ( whole )
• 40 g Water kefir grains ( rinsed with non-chlorinated water )

Instructions

1. Dissolving sugar

   In a large clean glass jar, pour the mineral water. Add the brown sugar and stir with a wooden spoon until the grains are completely dissolved. The liquid should be clear.

2. Assembling fruits

   Add the kefir grains, pineapple chunks, dried fig, lime slices, and cinnamon stick. Do not fill to the top; leave a few centimeters of air space.

3. First fermentation

   Cover the jar with a clean cloth secured by an elastic band. Let it sit at room temperature, away from direct sunlight. When the fig rises to the surface and small bubbles climb the sides, it's ready.

4. Straining and bottling

   Remove the fruits. Strain the liquid through a fine plastic sieve to recover the kefir grains. Pour the juice into a swing-top bottle (lemonade style).

Chef's tips

• Never use metal utensils with kefir grains, as it may weaken them.
• If you want more bubbles, leave the bottle closed for an extra 24h at room temperature after bottling (F2).

Storage

Keeps in the refrigerator for 1 week. Open the bottle carefully, as the pressure can be high.