This recipe was inspired by the fact that I have a TON of sorrel growing in my garden and I wanted to use it to make a sparkling sorrel-ade. However, this basic recipe could easily be adapted to make all sorts of herbal elixirs for your second ferments (water kefir or kombucha).
French sorrel, mint, rosemary, calendula, borrage, lavender… the possibilities are only limited by what is in your garden or at the farmers’ market! Pre-mixed elixirs will last in the fridge for up to 2 months, or you can freeze them for use over the winter. It’s a great way to preserve the flavours of summer and feed your second ferments!
If you happened to stumble across this recipe and don’t currently keep water kefir or kombucha as a pet… then simply dilute your syrups with fizzy water for a refreshing drink. (And may I suggest exploring the world of fermentation? It’s a great way to get your probiotics!)
- 1 Quart jar packed with your herb of choice (sorrel, mint, borage)
- 3½ cups water
- 1¼ cups of sugar (or honey or the equivalent in other sweeteners)
- Pack your jar with at least 2 cups of your herb (or more if you have it).
- Cover with boiling water and allow to steep for 20 minutes
- Strain and mix with sugar. Stir to dissolve sugar, or reheat water as necessary to dissolve the sugar.
- Store in the fridge for up to 2 months.
And I have to share my excitement… a new cafe opened just a few blocks from my house, and they make their own water kefir and fermented veggies! I definitely recommend a trip to Nourish (if you ever happen to be in Victoria BC).