Fruit kefir is a naturally fizzy fermented drink, easy to make at home. With kefir grains, water, sugar and some fruit, you can obtain a refreshing drink in just two days. Discover our fruit kefir recipe and our tips.
Ingredients for making fruit kefir
To make 1 litre of fruit kefir, you need :
- 1 litre of non-chlorinated water (preferably filtered or spring water)
- 20–30 g of fruit kefir grains (about 2 tablespoons)
- 40–60 g of organic sugar (light cane sugar or white sugar)
- 1 dried fig (or 1–2 dried dates)
- 2 slices of organic lemon (with peel)
These proportions provide a good balance for obtaining a well-fermented, pleasantly fizzy fruit kefir. You can then adjust sugar amount or fermentation time according to your preferences.
Where to find kefir grains?
Kefir grains can be obtained from individuals who share them, purchased in organic shops or some specialist grocers. Choose live grains (not dehydrated), ready to use, to start your first fermentation easily.
Steps to make homemade fruit kefir
1- Pour 1 litre of water into a large clean glass jar.
2- Add the sugar and stir until fully dissolved.
3- Stir in the 20–30 g of kefir grains, the dried fig and the 2 slices of organic lemon.
4- Cover the jar with a clean cloth secured with an elastic band, to allow air to circulate while protecting the preparation from insects.
5- Leave to ferment 24–48 hours at room temperature out of direct sunlight. The fig generally floats to the surface once fermentation is well advanced.
6- Strain the drink using a plastic or stainless-steel sieve, then collect the kefir grains for the next batch.
7- Pour the fruit kefir into an airtight bottle.
To obtain a fizzier drink, leave to ferment a second time 12–24 hours at room temperature before placing the bottle in the fridge.
Tip: to naturally boost effervescence, you can add a small piece of fresh ginger or some pieces of fresh fruit during this second fermentation: strawberry, raspberry, peach, blueberry, cherry, grapes, etc. Open the bottle carefully afterwards, as pressure can build up.
Tips for a successful fruit kefir
Use perfectly clean utensils. Avoid metals such as aluminium, copper or iron that can react with kefir. A stainless-steel sieve or spoon can, however, be used safely for short contact.
Also adjust fermentation time according to room temperature: the warmer it is, the faster fermentation will be.
How to store fruit kefir and the grains?
Fruit kefir keeps for 3–5 days in the fridge in an airtight bottle.
Between batches, place kefir grains in a jar filled with non-chlorinated water to which about 1 tablespoon (15 g) of sugar has been added, then store them in the fridge. Replace the sugary water every two to three weeks to preserve their vitality. After this resting period, one or two fermentations may be needed for the grains to regain full activity.
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