The Summer is on its way and that means in the tropics we have Lychee’s in abundance! However since it is still only spring I have also used tinned and dried lychees to make this. It comes close!
One of my favourite Kefir’s is Coconut water Kefir. I prefer to use the fresh coconut water (open a coconut here) but carton coconut water is better absorbed after it has been fermented. After 12-24 hours and I have strain the grains (see how to make Kefir) I then add ripe plump Lychee’s to the jug. About 5-10. I then leave that out for another 12-24 hours and you get a beautiful tart, sweet sharp Kefir which is lovely on its own, diluted with some sparking water, in your Green Juice’s, in my Watermelon Cooler or with a dash of vodka and a squeeze of lime!
As featured in my book;
What is your favourite Water Kefir?
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