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Ingredients
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Main Ingredients
Method
Brewing Instructions
- 1
Prepare the Tea Base
In a large pot, bring 4 cups of filtered water to a boil. Once boiling, remove from heat and add the tea bags. Allow the tea to steep for about 15 minutes, then remove the bags.
- 2
Add Sugar
Stir in the granulated sugar until fully dissolved. Add the remaining 4 cups of filtered water to cool the mixture.
- 3
Add Raspberries and Sage
Once the tea mixture is at room temperature, add the raspberries and sage leaves. Allow it to steep for another 10-15 minutes to infuse the flavors.
- 4
Strain the Mixture
Strain the tea mixture through a fine mesh sieve or cheesecloth into a clean fermenting vessel, discarding the solids.
- 5
Add SCOBY and Starter Tea
Add the starter tea to the strained mixture and gently place the SCOBY on top. Cover the fermenting vessel with a clean cloth and secure it with a rubber band.
- 6
Ferment
Let the kombucha ferment in a warm, dark place for 7 to 14 days, depending on your desired taste. Taste regularly after the first week.
- 7
Bottling
Once fermentation is complete, remove the SCOBY and set it aside. Pour the kombucha into bottles, leaving about an inch of headspace. You can add extra raspberries and sage for flavor if desired.
- 8
Second Fermentation
Seal the bottles and let them sit at room temperature for 3 to 7 days for carbonation. Then refrigerate to stop fermentation.
- 9
Serve
Serve chilled and enjoy your homemade Raspberry Sage Kombucha!
