Add kefir grains, sugar, lemon, dried fruit an 3 cups water to the Mason jar. Cover, give it a shake to dissolve the sugar and leave on the counter for 12–24 hours, or until the dried fruit floats to the surface.

Adding fizz and flavor: Strain the water kefir into a 1-liter, flip-top glass beverage bottle. Add sweetened tea or pure fruit juice until the bottle is nearly full with about 2 inches of space from the spout (about ¾–1 cup).

Leave to ferment for an additional 12–24 hours. Flip and turn right side up to check for small bubbles that continue rising to the top after the liquid has settled. Chill in the fridge before tasting. If it’s too sweet or lacks fizz, leave it in the fridge for a couple of days and taste again as it will continue to ferment. Use within a week and open slowly with a towel over the top as a precaution.

Sweetened tea: Make a very strong batch of tea (3–4 teabags per cup of water) . When using dried or fresh herbs and flowers, try filling a pint-sized jar with the herb or flower then adding hot water up to the top. Steep for about 20 minutes, then remove bags or strain herbs/flowers and stir in 2 tablespoons of sugar while the tea is warm. Let cool completely before using to flavor your water kefir.

Tip: Make extra and store in the fridge or freezer for future batches.

Fruit juice: Most fruit juices are sweet enough without adding sugar, but some tart juices such as lemon, cherry, elderberry, pomegranate and others may need a tablespoon or 2 of sugar per cup.