Healthy Beginnings

Pink party bubbles: Make your own non-alcoholic ‘Kir-Kefir’ this holiday season

You can use any fruit you like to flavor your water kefir.

Have you been labeled as “boring” at parties or festive gatherings when you raised your glass of … water … with your friends or family?

What if you are no longer into drinking alcohol but you do want to show up with a hip drink that resembles theirs and makes a great socializer?

Simple: Make your own pink party bubbles and serve them with a smile to all your guests as “the latest trend.” You can even take this “Kir-Kefir” with you in a fancy bottle in your purse if you’re going out. Partying healthy is hot.

The basis of your pink bubbles is water kefir. When you buy organic water kefir grains online, the amount is not sufficient to make a large batch of kefir right away, and it won’t sparkle in the very beginning.


  • “Water kefir” is a probiotic beverage made with water kefir grains.
  • “Kir” is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

As with all living organisms, they need a bit of time to get used to their new home and its temperature. So you want to start cultivating awhile before a party comes up.

The good news is kefir grains grow quickly once they get going, and you can use them unlimited for many years if you take good care of them.

First you need to re-activate them before they can start growing, especially when they have been stored cold. Once you have a quarter-cup of grains, you can make one quart of delicious kefir.

Marie-Claire Hermans, of Energy for Experts.

Then it’s just a matter of repeating the process every two to three days. It literally only takes one minute to prepare; time does the rest. Here’s how you start from scratch if this is your first go with water kefir.



  • Glass jar
  • Plastic strainer or nut milk bag (never use any metal)
  • Wooden spoon
  • Organic water kefir grains
  • 1 quart spring water (never use tap water: it kills the grains)
  • 1/4 cup organic raw cane sugar per quart (don’t use less: the grains need sugar to feed themselves and grow)



  • Pour the spring water into a clean glass jar.
  • Add your sugar and stir with a wooden spoon.
  • The grains will “eat” the sugars until they are gone.
  • Add the grains and stir gently.
  • Put the jar away in a dark place (cupboard) at room temperature.
  • After 48 hours you will notice that the grains grew.
  • Sieve the grains and start a new jar.
  • You can use this first “light” version of your kefir in smoothies.



  • Pour a quart of spring water in a clean glass jar.
  • Add ¼ cup of raw organic cane sugar.
  • Stir with a wooden spoon.
  • Add ¼ cup of your precious kefir grains and stir gently.
  • Put the jar on the kitchen counter at room temperature and let ferment for 48 hours.
  • To test if it’s ready, knock on the glass or shake it: you should see bubbles.
  • Taste: the kefir shouldn’t taste like sugar water but slightly tart.
  • If it’s still too sweet: let it sit for another day (temperature defines the speed).
  • For the “Kir” touch: pour the kefir into a jar or bottle with a wide mouth.
  • Add a handful of raspberries.
  • Let the kefir ferment an extra 24 hours at room temperature.
  • The next day, close the bottle (you can leave the berries in for a few days) and chill in the fridge for its fresh finish.
  • Serve cold in a fancy champagne/Kir glass with a few fresh raspberries.



  • You can use any fruit you like to flavor your water kefir.
  • For a taste twist: replace the water with fresh young Thai coconut water (no added sugar needed).
  • Don’t worry about the sugar: the grains “eat” and convert the sugar into a probiotic drink with millions of probiotics, simpler sugars, lactic and acetic acids, carbon dioxide and ethanol.
  • The alcohol amount in your kefir lays between 0.5 percent and 0.75 percent (less than overripe fruit and much less than the average alcoholic drink).
  • Other sugar options are Sucanat, Rapadura or fruit juices and dates.
  • Every sugar adds its own flavor to the kefir: play with it.
  • Cultures are very sensitive to temperature: the warmer the room, the faster you have a finished product.

Marie-Claire Hermans became an energy coach with Energy for Experts after surviving a killer cocktail of six disabling diseases, cracking the code of complete exhaustion, and healing two remaining so called “incurable” diseases by mastering her diet, mindset and self-care. She specializes in showing people how they can generate the energy they desire to express their full potential and live their ideal lifestyle. Visit to learn more and to book a free conversation.