Fizzy, Flavored Water Kefir (a great alternative to soda)


Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Bonni, Cultures for Health Customer Representative and Cultured Kitchen-Keeper.

Water kefir is a favorite in my house. We love it because it is so versatile. You can choose to carbonate or not and the flavoring options are endless. If you are going to drink water kefir, flavor is essential. It’s essential, but incredibly easy.


finished water kefir ready for lemon juice

After a 48 hour culture time, my water kefir looks like the lead photo in this post. There are lots of air bubbles on top, but no carbonation. No worries though, my husband prefers it this way.


my water kefir grains 

He loves lemonade, which keeps my process super easy. After straining the grains, I add 1/4 cup of lemon juice to each finished quart of water kefir, pop a tight lid on it and into the fridge it goes. It’s as easy as that!


water kefir grains with fresh sugar water

As for me, I quit drinking soda years ago and I have to admit that I miss the fizz. A water kefir second ferment solves that problem beautifully. I’ve got a collection of grolsch style bottles. They are the secret to increasing carbonation.


finished lemonade kefir

My favorite water kefir flavor is mango. I dice a couple tablespoons of fresh or frozen mango, add it to a *groslch bottle and fill it with finished water kefir. Let that sit for a few days at room temperature before popping it into the fridge. I’ve also tried using blueberries and pomegranate seeds. You are only limited by your imagination.

What flavors do you like?

*Always check your bottles for cracks before using.



Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts


  1. says

    Hello, my name is Chistie from Do you, or do you know of anyone using milk kefir grains for making kefir water. I use milk kefir grains to make water kefir. I wondered what the difference is between the
    two in regards to flavour or usability?

    I use coconut, rapedura, brown and palm sugars, all of which flavour the water differently and colour the grains to differing shades of brown. I then add a few thin slices at ginger for added pazzaz and flavour :-)

    My milk kefir grains grow and multiply so rapidly this seemed like a wonderful way to utilise them.

    • says

      Christie – I have heard of, and very briefly dabbled in, fermenting water kefir using milk kefir grains. I am looking into the CFH site to see if there is an article to reference you to that is more elaborate. I’m so glad you found a way to use those kefir grains!

  2. Sue says

    I’ve recently started making kefir water, and I love it! In most cases the recipe has been fool proof but not in one finished batch. I made apple kefir from dried apples and then bottled it. Yesterday when I checked on the finished product, it appeared I had a thick half inch mother inside the bottle! It has been stored in a fridge that isn’t opened much (spare in the garage), so I was shocked to see it. Do you know if this means the batch is bad, or have you ever heard of a mother springing to life like that?

Leave a Reply

Your email address will not be published. Required fields are marked *