How to make kefir ginger ale

My friend Anna has started making kefir drinks with some grains I gave her, and it was her husband, Andy, who came up with the idea of adding ginger to our basic kefir lemonade recipe. 

I tried some kefir ginger ale Anna had made, and it was so delicious and refreshing that I had to share the recipe with you.

(Don't you just love this whiskey decanter I've "borrowed" (never to give back) from my husband for my kefir drinks. I say "my kefir drinks" because Paul is freaked out by the multiplying grains so refuses to have anything to do with them. I hope he'll eventually change his mind, since kefir is so healthful and affordable to make.)

Ingredients

• 4T whole sugar (eg. jaggery/rapadura)
• 3c filtered water (or boiled tap water that's been left out for several hours so the chlorine can evaporate)
• 6T water kefir grains
• 1 lemon
• 2T ginger, peeled and grated
• 1T raisens

Method

Mix sugar and water together in a clean jar, shaking well to combine. Rinse kefir grains in filtered water and add to jar.

Scrub lemon and then finely grate zest into a muslin bag.

Peel root ginger and grate. Place 2T into muslin bag.

Tie off muslin bag and add to jar, along with raisens. Cut lemon in half and add both halves to jar.

Seal the jar and store in a warm place, such as a hot water cupboard or pantry for 24-48 hours, or until all the raisens have plumped up and risen to the top. We don't have a hot water cupboard so my jar sits with our sauce bottles in the pantry until it's ready to drink.

Strain liquid into a jug and refrigerate.

Serve and enjoy!

See this post to learn how to care for your kefir grains.