For the fermenting culture, I am using water kefir. Many people use the grains to ferment, but the water kefir itself is a good culture! And, you don't have to filter out the grains when you are done... this drink has a lot of pulp, so it would be practically impossible to recover kefir grains anyway.
The final product tastes a lot like the black sapote bread that a friend of ours gave to us... a nice citrus flavor with a delicate chocolate, fruity aftertaste. I would even make this with lemon peel! The choice is yours.
Meat of 1 medium-sized black zapote (chocolate pudding fruit)
1/4 c natural sweetener (I used unrefined cane sugar)
3-4 strips of orange (or lemon) peel, sliced with vegetable peeler
1/4 cup water kefir (NOT the grains)
Filtered, non-chlorinated water- to top off jar
|All ingredients are mixed and ready to ferment!|
- Put all ingredients into a quart-sized jar, leaving a bit of head space. Cap tightly.
- Shake jar to incorporate sweetener and fruit.
- Leave on counter for 2-3 days, "burping" container daily to remove excess gas.
- Filter and bottle. (You can do a second ferment here, if taste is too sweet) Chill before consuming.
|Look at all that carbonation... after only 24 hours.|