Homemade Kombucha with Raspberry and Hibiscus
Try making kombucha at home with this recipe!
Ingredients
- 11 cups (2.75 litres) cold filtered water
- 1 cup (230 g) organic cane sugar
- 1/3 cup (20 g) organic green tea leaves or equivalent quantity of tea bags (see note 1)
- 1 kombucha mother (SCOBY) and 1 cup (250 ml) kombucha starter liquid
- 2 1/3 cups (575 ml) boiling filtered water
- 1 tbsp organic cane sugar
- 2 raspberry hibiscus herbal tea bags
- ½ cup (75 g) organic fresh ginger, peeled and chopped
Instructions
- In a small pot, bring 3 cups (750 ml) of the water and the sugar to a boil for 1 minute or until the sugar has dissolved. Remove from the heat. Add the tea and let infuse for 20 minutes. Strain through a fine sieve. Compost the tea leaves.
- Pour the remaining 8 cups (2 litres) of the water into a 12-cup (3 litre) glass container with a wide opening. Add the sweetened tea mixture and mix well with a plastic or metal spoon. Using tongs, add the SCOBY and then starter liquid. Cover the container with a clean dishcloth, holding it in place with an elastic band.
- Place the container in a dark, well-ventilated spot with a temperature around 77°F (25°C), such as on top of the refrigerator. Let ferment for 5 days without moving the container. With a straw, taste the kombucha. If it is too sweet for your liking, let it ferment for another day or 2; it will become slightly more acidic. You are looking for a well-balanced flavour, slightly more sweet than acidic.
Try making kombucha at home with this recipe!