Homemade Kombucha with Raspberry and Hibiscus

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.