How to Enjoy Tibicos (Water Kefir): 7 Easy Ideas Beyond the Glass

3 hours ago

2 min read

Tibicos is delicious straight from the fridge, but it can do a lot more than fill a glass. Seven easy ways to enjoy it, plus the one rule worth remembering.

The one rule

Tibicos is a living drink, and heat kills its live cultures. To enjoy it at its liveliest, keep it cold or at room temperature. You can still cook with it, just think of it then as a fruity, tangy ingredient rather than a live one.

7 ways to enjoy tibicos

Straight and chilled. The simplest way: well chilled, in a wine glass, as a light aperitif.
As a soda swap. Anywhere you would pour a soft drink, at lunch, on a picnic or with a pizza, tibicos brings the bubbles with a more grown-up taste.
In a mocktail. Its fizz and tang make it a ready-made mocktail base. Add fresh herbs, citrus and ice, and you are done. Try our 4 autumn tibicos mocktails.
As a granita. Pour tibicos into a shallow tray with a few chopped fruits, freeze, and scrape with a fork every 30 minutes until icy and flaky. A refreshing dessert, and a lovely palate cleanser between courses.
In a sorbet float. Put a scoop of fruit sorbet in a glass and slowly pour tibicos over it. Plum tibicos with lemon sorbet is a winner.
In a salad dressing. Whisk 3 tbsp of tibicos with 3 tbsp of olive oil, 1 tsp of mustard, salt and pepper. Plum or beetroot & ginger tibicos are perfect on autumn salads with roasted squash and nuts.
To soak dried fruit or chia. Soak dried apricots, raisins or chia seeds in tibicos overnight in the fridge, for a fruity breakfast topping or a quick chia pudding.

Which flavour with what?

Plum: autumn salads, roasted vegetables, spiced desserts and a vegan cheese board.
Beetroot & Ginger: spicy dishes, curries, and a bowl of our kimchi.
Spring and summer flavours: our floral and berry tibicos shine in floats, granitas and fruit salads when they are back in season.