Kombucha Recipe
lavender lemonade, peach rose, blueberry ginger
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation of Kombucha Base
- 1
- 2
- 3
Fermentation
Allow the mixture to ferment at room temperature, away from direct sunlight, for 7-14 days. Taste periodically until it reaches your desired level of fermentation.
Flavoring Your Kombucha
- 4
Prepare Flavoring
While the kombucha ferments, prepare your flavorings. For lavender lemonade, steep 1 tablespoon of dried lavender in 1 cup of freshly squeezed lemon juice for about 30 minutes, then strain. For peach rose, blend 1 cup of fresh peaches into a puree and mix in 2 tablespoons of rose water. For blueberry ginger, combine 1 cup of blueberries with 1 tablespoon of grated ginger and blend into a puree.
- 5
Second Fermentation
Once the kombucha has reached your desired taste, remove the SCOBY and reserve it for future batches. Divide the kombucha into three separate bottles, filling each about 3/4 full. Add the prepared lavender lemonade, peach rose, and blueberry ginger purees evenly among the bottles.
- 6
Carbonation
Seal the bottles tightly and leave them at room temperature for 3-7 days to carbonate. Check daily and refrigerate once the desired fizziness is reached.