Freixenet Recipe

Time30m

Serves8

Boy ginger bubbly kombucha

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Ingredients

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1
Prepare the Tea
Boil 4 cups of water and steep green tea bags for about 5-7 minutes. Remove the tea bags and stir in 1 cup of sugar until dissolved.
2
Cool and Add Ingredients
Allow the tea to cool to room temperature. Once cooled, add 1 cup of kombucha starter tea.
3
Add SCOBY
Transfer the mixture to a clean glass jar and gently place the SCOBY on top. Cover with a cloth and secure with a rubber band.
4
Fermentation
Let the kombucha ferment in a warm, dark place for 7-14 days, checking occasionally. The longer it ferments, the less sweet and more vinegar-like it will become.

5
Flavor the Kombucha
After fermentation, remove the SCOBY and reserve it for your next batch. Add grated ginger, fresh lemon juice, and honey/agave syrup to the kombucha. Stir well.
6
Carbonate and Chill
Transfer the flavored kombucha into bottles, leaving some space at the top. Seal the bottles and let them carbonate at room temperature for 3-5 days. After that, refrigerate to chill.
7
Serve
To serve, pour the kombucha into glasses and top with sparkling water for extra fizz. Enjoy your refreshing ginger bubbly kombucha!