Make a sparkling natural drink

1. Find some kefir grains

The term kefir designates both the drink and its ferment, an agglomeration of microorganisms including yeasts and bacteria. It appears in the form of translucent white grains. It is by feeding the kefir with sugar and acidity that we obtain the drink. You can get grains for free via Facebook or certain sites (read the box at the end of the article) .

2. Start the first fermentation

In a carafe, start by dissolving 40 g of sugar in 1 liter of water (preferably spring water, or at least stale water so that the chlorine has evaporated). Add 3 tbsp. tablespoons of kefir grains, a quarter of a lemon with the skin and a dried fig. Cover the neck with gauze and leave at room temperature.

3. Watch for the fig to rise

Bacteria and yeasts will transform the ingredients into alcohol, carbon dioxide and lactic acid. The higher the temperature, the faster the process will be.

After almost forty-eight hours, the fermentation reaches its end. The fig, under the effect of the fermentation gases, lightens and rises to the surface. You can then move on to the next step.

4. Bottle

Remove the fruit. Transfer the liquid into a bottle with a mechanical cap (lemonade bottle type), filtering to recover the kefir grains.

You get a drink on one side and the kefir grains on the other, which have multiplied in the meantime. Once rinsed, they can be used again. While waiting to reuse them, put them dormant in the refrigerator, in a jar filled with sugar water.

5. Perfume and increase sparkle

You can consume this drink as is. But if you prefer more bubbles, ferment it a second time by leaving your bottle (closed) at room temperature for twenty-four to forty-eight hours.

Beforehand, you can flavor it by slipping mint leaves, verbena, lemon balm or slices of lime and ginger into it. The quantity of gas can increase very quickly, open the bottle from time to time.

Then store in the refrigerator.