Kéfir with rose and green anise

Prepare the rose and anise syrup

1. Bring the water and sugar to a boil, then remove from the heat. Add the rose petals and green anise seeds.
2. If you use fresh roses, remember to cut the white base of petals with scissors to avoid bitterness.
3. Leave to infuse covered for at least 2 hours. Filter and keep cool in a clean bottle.
   
   

Prepare the kefir

1. Dissolve the sugar in the water, then pour everything into a jar Le Parfait Great own. Cut the lemon (untreated) into pieces, without removing the skin.
2. Add kefir grains, lemon pieces and some dried fruits (such as figs, apricots or grapes).
3. Close and allow to ferment at room temperature for 48 hours.
4. Filter the drink, then incorporate between 3 and 10 tablespoons of rose and anise syrup, depending on your taste.
5. Transfer to a bottle such as the lemonadier swing top and place in the refrigerator.

Kéfir keeps up to a month in the fridge. He can win by sparkling over time.