Jun 09 2026
Restaurants›Affäre›Lucky Elixir, Kombucha, Kansas City - Hop'd, Stone Fruit, Blackberry Lemon Recipe

Lucky Elixir, Kombucha, Kansas City - Hop'd, Stone Fruit, Blackberry Lemon Recipe

Inspired by Affäre
Time2h
Serves4

Make Lucky Elixir, Kombucha, Kansas City - Hop'd, Stone Fruit, Blackberry Lemon Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Flavoring Ingredients

Method

Brewing the Kombucha

  1. 1

    Prepare the Tea

    Boil 4 cups of filtered water in a pot. Once boiling, remove from heat and add 2 tablespoons of organic loose black tea. Steep for about 15 minutes.

  2. 2

    Add Sugar

    After steeping, strain the tea to remove the leaves, and while the tea is still warm, stir in 1 cup of organic cane sugar until completely dissolved.

  3. 3

    Cool the Tea

    Allow the sweetened tea to cool to room temperature. This is crucial as hot tea can kill the SCOBY.

  4. 4

    Combine Ingredients

    In a large glass jar, add the cooled tea, 1 cup of starter kombucha, and carefully place the SCOBY into the jar.

  5. 5

    Fermentation

    Cover the jar with a clean cloth or paper towel secured with a rubber band. Let it ferment at room temperature for 7-14 days, tasting every few days until the desired acidity is reached.

Flavoring the Kombucha

  1. 6

    Prepare the Flavoring

    Once fermentation is complete, remove the SCOBY and set it aside in a clean container with some of the kombucha for future batches. Reserve 1 cup of kombucha for the next fermentation.

  2. 7

    Mix in Fruit and Hops

    In a blender, combine 1 cup of fresh blackberries, 1 cup of diced stone fruit, and 1 tablespoon of fresh lemon juice. Blend until smooth.

  3. 8

    Combine with Kombucha

    Strain the blended mixture through a fine mesh sieve to remove solids, then mix the fruit puree with the reserved kombucha. Add 1 tablespoon of dried hops to this mixture.

  4. 9

    Second Fermentation

    Pour the flavored kombucha into glass bottles, leaving some space at the top. Seal the bottles tightly and let them ferment at room temperature for another 3-7 days, depending on your desired fizziness.

  5. 10

    Refrigerate and Serve

    Once the second fermentation is complete, refrigerate the bottles to stop the fermentation process. Serve chilled and enjoy your Lucky Elixir!

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