Abstract: A chicory base refreshing drink is prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using a Kefir type ferment. The solution is obtained by maceration, decoction or infusion of roasted or dried chicory roots, and sugared to yield a 6-percent saccharose concentration in the end product. Preferably, the sugar consists of a mixture of molasses and pure sugar with molass contents of the third-crop sirup in excess of 81.6 g/liter, the fermentation process being controlled by measuring the acidity rate which is kept preferably at 2.5 percent after 70 hours.