Ingredients :

• Water kefir grains — These are small translucent gelatinous clusters, somewhere between a grain of rice and a soft pebble. You won’t find them in supermarkets — you have to order them online (a few euros for a starter bag) or ask someone who grows them. Once you have them, you never have to buy them again. If you take a break, keep them in a little sugar water in the fridge; they’ll wait patiently.
• Water — A detail that changes everything in the long run: use filtered water or water left to decant overnight in an open carafe. Chlorine from tap water can weaken your grains over time. No need to buy bottled water, just avoid the direct tap.
• Sugar — Classic white sugar is ideal. Blond cane sugar also works. Avoid coconut sugar or sweeteners — the grains feed on glucose, and substitutes don’t nourish them the same way.
• Oranges — Choose organic oranges if you can, especially if you’re using the zest or whole slices. Otherwise, the juice alone works very well. A medium-ripe orange, which smells strong when you hold it in your hand, will flavor the kefir clearly without being aggressive.