Fruity Fermented Drink – Kvass

Fruity Fermented drink with text

I have always had a sensitive digestion and if there is one thing that I feel has made the most difference, it has been regularly consuming fermented foods and drinks. Before I started making my own fermented foods and drinks, I would take probiotics, which are also an option – but getting your good bacteria from food is more natural, much cheaper and more fun!

So why all this fuss about growing bacteria in my food and drink? Well, about 80% of our immune system is actually located in our gut, making it the best place to start improving general health, immunity and even psychological health.

In addition to this, good bacteria in the body are also needed for:

♥ Regular bowel movements and improving digestion
♥ Producing antioxidants,
♥ Improving skin conditions
♥ Reducing cholesterol
♥ Bone health
♥ Blood sugar levels
♥ Detoxifying the body

(sources here and here)

What’s fascinating about fermented foods is that most cultures have traditionally prepared foods in this way for conservation reasons. Traditional cultured or fermented foods include: Plain yogurt, miso, tempeh, sauerkraut, kefir, kimchi, sour cream, chutneys, pickles, olives, cheese.

Unfortunately, when these foods are bought in most stores, they have usually been pasteurized or had a lot of sugar or salt added to them, leaving little probiotic benefit – unless they are raw or unpasteurized. So in order to really get the benefit of probiotic foods, the ideal solution is to make them yourself.

While I understand that not everyone has the courage to try making sauerkraut or kimchi or kombucha, I was really excited when I came across recipes for fermented fruit drinks because they are so simple. Plus, the end result actually tastes delicious and is a great replacement for less healthy drinks and something even children would like!

(Inspiration for recipe here and here)

What you need:

1 liter jar with lid (you can buy them from any department store or just use an old jar you have)

1 tablespoon raw or unheated honey – it should say this on the jar

Pure water – I use bottled water as the chlorine in tap water could kill off some of the beneficial bacteria

Mix of fruit and/or vegetables and spices like ginger, cinnamon sticks (optional) – you can use whatever you want, but try to make sure it is organic and in ripe – frozen berries work too.

Step by Step Method:

Put 1 tablespoon raw (unheated) honey in a 1 liter jar.

1. Honey

Chop any fruit only or fruit and vegetable combination you want and place in the jar so that it is about 1/3 full.

2.fruits only

Add spices if you want – cinnamon sticks, slices of ginger or cardamon pods work well.

3. spice

Pour pure water (I use bottled) in the jar, leaving some space at the top.

Tightly close the jar and leave it on your kitchen counter to ferment, about 2-4 days.

Shake the jar about 2x every day to prevent bacteria from forming on the surface.

4. jars straight after

You should start having bubbles after about 24 hours, and it will probably be ready in 2-3 days, depending on the temperature of your kitchen.

The fruit will start looked ‘cooked’ when it is ready.

Taste the brew every day until you find it has the right taste – slightly tangy and acidic, almost like natural yoghurt – then strain it of the fruit and throw them out.

5. glass and lid

Put the strained liquid in a bottle with a cap in the fridge.

Your Fruity Fermented Drink can keep for up to 1 week – you can serve it diluted with water or with some fresh lemon juice. Enjoy!

6. fridge
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  • Devit Clark on Apr 18, 2021 Reply

    Thank you for sharing your lovely blog fruity fermented drink. I read your blog get grate idea about the food blog.

  • Elina on Jan 31, 2014 Reply

    Excellent, I’m definitely going to try this! Just one question: Where did you find the raw honey? Will it not work with just whatever organic honey we get from Satoriz?

    …I guess that was two questions :)

    • Hiba on Jan 31, 2014 Reply

      Hi Elina! Most good quality honey is ‘raw’ – a.i. not heated above a certain temperature. If you check on the label, it should say ‘non-chauffé’.

      Hope this helps, let me know how this goes!

  • Vanessa on Jan 28, 2014 Reply

    Thanks for sharing this recipe!
    It has been about 2 weeks that I have been adding fermented food daily in my meals (sourkraut) and I already feel a big difference. My tummy feels so much lighter :-) So I am definitely going to try to prepare kvass to diversify the good bacteria !

    • Hiba on Jan 28, 2014 Reply

      That sounds great! I am sure you will love this too :)

  • The Nia girl on Jan 28, 2014 Reply

    Love it! I was looking for some summer healthy drink recipes to make at home. Thanks for sharing!

    • Hiba on Jan 28, 2014 Reply

      Thank you! It looks summery but you can use more winter-y fruits like apples and pears or even more vegetables like carrots or beets. I am looking forward to trying it as a summer drink too :)

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