Thanks to the fermentation process these raspberries are choc-full of probiotics for your little ones tums. The fresh and tangy flavour is great served with coconut yoghurt or scooped on porridge. If you are serving to a child under 1 year old, leave out the honey.
For the whey:
Place a colander over a glass bowl and line with a clean muslin cloth. Pour the kefir on top of the cloth-lined colander, then place a plate over the top. Leave overnight and the whey will collect in the bowl below. Keep in the fridge until you need it.
For the raspberries:
Squash the raspberries together in a clean jar. Pack them tightly with a wooden spoon.
In a bowl, mix the whey, a few tablespoons of water, honey and salt. Pour the liquid ingredients over the raspberries and then fill the jar with filtered water, leaving approximately 1 and 1/2 inches of head space.
Press down with the wooden spoon to be sure the water has filled all of the air pockets. Be sure the raspberries are below the water-line. Put the lid on and leave at room temperature for 1 to 2 days. Transfer to the fridge and use within 1 month (although you’ll finish them within the week!).