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Water Kefir Rootbeer (really!)

Created by Cheesehead on February 23, 2012

1/2 cup water kefir grains
1/2 cup table sugar, or other natural type (NOT honey)
2 to 3 dates or 1-2 figs or small handful raisin
1/4 tsp crushed boiled eggshell or 1 tsp molasses (save the shells from hard boiled eggs)

1/2 tsp root beer syrup concentrate
3 to 4 slices fresh ginger (about 1 inch)
2 quarts cold spring water or well water (NOT city water - the chlorine will kill the grains)
Liquid stevia (optional)

Step 1: In a 2 quart glass container, add all ingredients, stirring well to dissolve the sugar. Some recipes say not to use filtered water, however I have used it, along with the egg shell, with success.
Step 2: Cover the container, lightly (not tightly), and place on the counter. Let ferment for 24 hours, to start. If you want, you can try letting it go for 48 hours, but the longer it goes, the stronger it gets.
Step 3: Strain out the grains and use them again. Discard the dried fruit and the ginger. If you want to save the grains, put them in a small glass container, cover with water and a little sugar, and place in the fridge until ready to use.
Step 4: Taste and add stevia, if needed, to taste. Bottle to help keep the fizz. We keep it in the fridge, although the cold kills the fizz.