Tools: Mortar and pestle, 1-quart jar with lid, measuring spoons and cups.
Ingredients
3 cups water kefir
1 tablespoon blueberry pomegranate concentrate
10 mint leaves
3 mint sprigs for garnishing
Instructions
Place mint leaves in a mortar. Using the pestle, gently press down on top of the leaves in a twisting motion, avoiding roughly pounding the leaves. This helps to release the mint oils without tearing the leaves.
In a quart jar, add the crushed mint leaves, fruit concentrate, and water kefir. Cover with lid and let it stand at room temperature (72-78 °F) for 18-24 hours.
Scoop out mint leaves before serving if desired. Garnish the drink with fresh mint sprigs. This drink tastes best when served cold.
Nutrition Information
Serving size: 1 cup Calories: 10
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/mint-blueberry-and-pomegranate-water-kefir/