If using homemade water kefir, strain the finished kefir from the grains. Reserve the grains for another batch of water kefir.

Juice 2-3 lemons and pour the juice through a fine mesh strainer to remove the pulp and seeds. You will need 6-8 tablespoons of strained fresh lemon juice. Use 6 if you like your lemonade mild, and 8 tablespoons if you like it a bit more tart.

Add the lemon juice to the water kefir (strained from the grains), and add in 2 tablespoons of cane sugar.

Gently stir together the lemon juice, water kefir and sugar until the sugar grains are mostly dissolved (they will break down during the second fermentation).

Transfer the lemonade mixture to swing top bottles (if using), or a clean quart jar with a lid.

Ferment the water kefir lemonade for an additional 1-3 days, burping the jar or bottles about 1-2 times per day if it is very warm weather.

If your home is on the cool side, your water kefir will not likely get very carbonated. It tends to carbonate better when the house is warm and during the Summer months.

After your water kefir has fermented along with the lemon juice and additional sugar (if using) for about 1-3 days (1 for hot homes, 3 for cool homes), you're ready to transfer it to the fridge. Simply add the bottles to your refrigerator and store for 1-2 weeks, discarding if there are any signs of spoilage.