• Assemble all ingredients and equipment.

1st Fermentation

• Dissolve brown sugar in a kilner or glass jar with 200ml of the water. (boil water 1st)
• Allow to cool and add the remaining water.
• Add the kefir grains to the jar, along with the 2 dates and a very small pinch of pink salt or sea salt.
• Mix the contents of the jar, and cover with an airtight lid.
• Leave at room temperature for 2-3 days in a dark place (out of direct sunlight). There will be carbonation producing bubbles at the surface.
• Filter the water kefir grains by straining the contents of the jar through a fine strainer. Rinse the water kefir grains in filtered water and store them for making your next batch.

Infusion Stage

• Now you can add whatever flavors you would like to infuse. (See notes below for suggestions) Mix well, put the lid back on and allow to infuse for 24 hours.
• Strain the liquid again - discard the flavorings.

2nd Bottle Fermentation

• Pour the strained water kefir into secure flip-top glass bottles and seal tightly.
• Leave at room temperature for 24-48 hours to build up extra carbonation. (Check carbonation by opening the bottles carefully - be csareful they may fizz over!)
• Chill in the refrigerator for at least 6 hours before opening and serving.

To serve

• Serve chilled over ice with a slice of citrus.