If you’re still on the fence about kombucha, I’m going to try one last time to win you over. A little bit of flavor and fizz goes a long way, taking kombucha out of the health-drink category and into something you’ll drink solely because it tastes good. Think of it as a lightly fizzy soda without all the sticky sweetness and fake flavor. You can even add rum. I’m serious: kombucha makes a fantastic cocktail mixer. Once you finish the basic brew, the flavor infusion is easy. I tend to go for fresh fruit and herbs, but the sky’s the limit. My method is to remove the scoby and add the ingredients directly into the brewing jar. Cover it back up and give it a day, then taste it. You’ll be surprised how much flavor it takes on after a short steep with a little bit of fresh fruit and herbs.When you find the sweet spot, it’s time to bottle it up. You can use any bottles you like that have tight-fitting lids, but flip-top bottles with rubber gaskets work best, especially if you like to make it really fizzy. My friend Dennis drank all this Grolsch for me so I’d have a supply of bottles. So nice of him!I know you can buy them new and empty, but don’t tell him that.Pour the kombucha through a strainer into a large pitcher to filter out the herbs and fruit, then funnel it into clean bottles. If you want some extra carbonation, leave the bottles on your counter for an extra day before you refrigerate them.

Below you’ll find recipes for my favorites: Hibiscus Ginger, Mango Passionfruit, and Calamondin Mint. I think ginger and kombucha are a match made in heaven, so I use a little in every single batch. If you’re not a big fan, skip it. And if you’d like to try your own combination, the general guideline is a 1/4 cup chopped fresh fruit, a tablespoon of roughly chopped fresh herbs, and two teaspoons of minced ginger for each half-gallon of kombucha.

Add some rum and toast to your health! 

Hibiscus Ginger Kombucha

2017-06-07 11:47:12

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Ingredients

1. 2 fresh or dried hibiscus flowers
2. 2 teaspoons minced ginger
3. half-gallon freshly-brewed kombucha

Instructions

1. If using fresh flowers, remove the stamen and rinse the petals well.
2. Transfer the scoby from the kombucha to a glass container and ladle 1/2-1 cup liquid over it for your next batch.
3. Add the hibiscus and ginger to the kombucha and recover it with a cloth, secured with a rubber band.
4. It should be ready after one day, but taste it first. You can let it go a bit longer if you like. Once it's ready, strain the kombucha through a sieve into a pitcher to remove the hibsicus and ginger, and then funnel it into clean bottles.
5. If you'd like a fizzier brew, let the bottles sit on the counter for one day.
6. Refrigerate until ready to drink.

Suwannee Rose https://suwanneerose.com/

Mango Passionfruit Kombucha

2017-06-07 11:48:37

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Ingredients

1. 1/4 cup diced mango
2. pulp of 1 passionfruit
3. 2 teaspoons minced ginger
4. half-gallon freshly brewed kombucha
5. 1/4-1/2 cup pureed mango (optional)

Instructions

1. Transfer the scoby from the kombucha to a glass container and ladle 1/2-1 cup liquid over it for your next batch.
2. Add the mango, passionfruit, and ginger to the kombucha and recover it with a cloth, secured with a rubber band.
3. It should be ready after one day, but you can let it go a bit longer if you like. Once it's ready, strain the liquid through a sieve into a pitcher to remove the fruit and ginger, then funnel it into clean bottles.
4. For even more mango flavor, add 1-2 tablespoons mango puree to each bottle.
5. If you'd like a fizzier brew, let the bottles sit on the counter for one day.
6. Store them in the refrigerator.

Suwannee Rose https://suwanneerose.com/

Calamondin Mint Kombucha

2017-06-07 11:55:13

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Ingredients

1. 1/4 cup sliced calamondins
2. 2 tablespoons roughly chopped fresh mint
3. 2 teaspoons minced ginger

Instructions

1. Transfer the scoby from the kombucha to a glass container and ladle 1/2-1 cup liquid over it for your next batch.
2. Add the calamondins, mint, and ginger to the kombucha and recover it with a cloth, secured with a rubber band.
3. It should be ready after one day, but give it a taste first. You can let go a day longer if you like. Once it's ready, strain the liquid through a sieve into a pitcher to remove the fruit and ginger, then funnel it into clean bottles.
4. If you'd like a fizzier brew, let the bottles sit on the counter for one day.
5. Refrigerate until ready to drink.

Suwannee Rose https://suwanneerose.com/

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