Raspberry Pineapple Water Kefir: A Healthy Alternative to Soda


Everyone needs to have “that drink” in their entertaining repertoire. Something that dazzles both guests and taste buds alike. This raspberry pineapple water kefir has become that drink for us. It’s refreshingly sweet yet very low in sugar. It even packs a probiotic punch which makes my tummy happy (and the mommy in me smile).

Fermented beverages (such as water kefir, beet kvass, kombucha, ginger ale, and peaches & cream soda) fill our tummies with lactobacilli and lactic acid, and also boost an array of enzymes and nourishing minerals. Fermented drinks can even aid digestion when sipped during meals, whereas too much water consumed close to, or during meals, can dilute stomach acid. This inhibits proper digestion, causing undue strain to our digestive systems and upsetting a proper pH balance due to a lack of electrolytes. (Source)

This raspberry pineapple water kefir is refreshingly sweet yet very low in sugar. It's the perfect way to cool down on a warm summer afternoon.

I think you’ll be surprised just how simple, yet impressive and refreshing, this beverage is to make. Water kefir has become our go-to drink to serve guests because it’s just so delicious!

Raspberry Pineapple Water Kefir

Ingredients

  • ½ gallon prepared water kefir (how to make that, here)
  • 1 cup raspberries
  • ½ cup pineapple
  • organic sugar (1 teaspoon per jar, for carbonated method only)

Directions 

  1. Strain prepared water kefir into a large jar (like this) to remove grains. Set grains aside.
  2. Add fruit to jar.
  3. Allow fruit to infuse in the water kefir for 12 hours (or overnight).
  4. Serve over ice and garnish with raspberries and a pineapple slice.

Carbonated method

  1. If you prefer a fizzy drink, pour 12 ounces of water kefir into these grolsh style bottles.
  2. Add two or three raspberries, two or three small pieces of pineapple, and a teaspoon of sugar to each bottle.
  3. Secure bottles with swing top lids and allow to ferment at room temperature for 24-48 hours. Check after 24 hours; continue fermenting until desired carbonation is reached.
  4. Refrigerate once the bottles “pop” when opened.
  5. Serve in the bottle or poured over ice and garnish with raspberries and a pineapple slice.

Note from the author: Think of the phrase, “a little goes a long way” when consuming fermented beverages. The micro-organisms produced through lacto-fermentation are fantastic for detoxifying the body. However, more isn’t always better! A good rule of thumb is 4-6 ounces at one time.

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About Kelsey Steffen

Kelsey Steffen is a daughter, wife, mom of four, aspiring farmer and home-school educator in North Idaho. Join Kelsey and her family over at Full of Days as they blog about life in the Steffen household. Be sure to follow along with them on Facebook, Pinterest, Twitter and Instagram where they share more of the “behind the scenes” parts of life!

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