I posted about how I made water kefir a few weeks ago.
One of my favourite flavours to make is lemon and mint. To make this, you simply carry out a secondary fermentation in a sealed mason jar, adding sliced lemons and mint sprigs.
But I don’t always drink the water kefir.
During the summer I like to make the girls popsicles as a treat – homemade popsicles are wonderful – you can control exactly what goes in them to make sure that there is no nasty stuff. Quite often I use fruit juice, coconut water or even the pureed fruit itself to make popsicles.
But the other day, I was thinking, why not use water kefir.
These are really good!
Not overly sweet, with a tangy lemon flavour and a subtle taste of mint. They are incredibly refreshing, and a good way of getting some gut-friendly probiotics into your kids tummies. The bacteria become dormant when frozen, but they “wake-up” again once they are ingested.
Lemon and Mint Water Kefir Popsicles
- 1 quart ready made water kefir – see here for instructions on how to make the water kefir
- 1 lemon
- 2-3 sprigs of mint
- popsicle molds
Take the lemon and slice it into thin rounds – no need to peel. Place the lemon in a quart mason jar and add the mint.
Strain the water kefir over the lemon and mint to make sure you retain all the grains so that you can use them for the next batch.
Seal the jar and leave at room temperature for 24 hours.
Next day, strain the liquid out of the jar and pour into popsicle molds – any kind works. Bigger molds will make fewer popscles, with smaller ones you will get more. If you do not have any popsicle molds, you could improvise with a small dixie cup and popsicle sticks.
Freeze for several hours until frozen solid.
To release the popsicles from the mold, run them under the hot tap for a few seconds until they release.
Shared at Paleo AIP Recipe Roundup #29
Shared at Mostly Homemade Mondays #83
Shared at Gluten-free and DIY Tuesdays