I’ve been brewing kombucha for a few years now and have my system down pat. I make two gallons at a time in sun tea jars with taps at the bottom. The thick and healthy mother (scobys) in each jar churn out a gallon of kombucha in one to two weeks. Although I change up the flavors by varying my tea types and sugar sources, kombucha can get little boring after a while when you drink it regularly. Time to jazz up the kombucha!
Enter, fruit. Adding fruit to kombucha was a revelation. While I’ve seen this suggested in recipes and tried it from a few tap kombucha distributers, I had never tried making it myself. One quiet Sunday I spent the morning whipping up three types of fruit kombucha; raspberry, mango and white grapefruit ginger. The basic ratio is 1/3rd fruit puree or juice to 2/3rds kombucha. Spices, herbs and other flavorings like citrus peel can also be added.
Wow. Even my skeptical 8 year old loved the results. With no extra sugar added, the fruit carbonated and sweetened the kombucha, making a delicious soda alternative that many claim is loaded with probiotic goodness. My family now has glasses of fruit kombucha for breakfast. I like it over ice as an afternoon refresher. And of course it goes great in cocktails – think gin and kombucha collins on the rocks. My spring just got a whole lot better.
Next up? Vegetable kombucha!
By Tammy Kimbler
Ingredients:
2 2/3 c brewed kombucha
1 1/3 c white grapefruit juice (about 1 large grapefruit)
2 tbs grapefruit zest
2 tbs grated fresh ginger
Instructions:
Green tea or jasmine tea kombucha works great in this recipe. I recommend using fresh grapefruit juice for the best flavor, although you may substitute the bottled or frozen variety if you like. Pink grapefruit may also be used, but I like the fragrance of the white peel the best.
In a quart jar or bail top bottle, combine the kombucha, grapefruit juice, zest and ginger. To make flat kombucha, cover your jar loosely with a cap or cloth tied with a rubber band. To make carbonated kombucha, place the mixture in a bail top bottle and close the top. Leave the mixture to ferment for one week. This will give you the sweetest kombucha. If you like it more sour, leave it out a bit longer, to taste.
Strain the kombucha through a fine sieve and seal in a jar or bottle and refrigerate.
By Tammy Kimbler
Ingredients:
2 2/3 c brewed kombucha
1 1/3 c mango puree (about 1 large mango)
Instructions:
Green tea kombucha works great in this recipe. You may use fresh or frozen mango.
In a quart jar or bail top bottle, combine the kombucha and mango puree. To make flat kombucha, cover your jar loosely with a cap or cloth tied with a rubber band. To make carbonated kombucha, place the mixture in a bail top bottle and close the top. Leave the mixture to ferment for one week. This will give you the sweetest kombucha. If you like it more sour, leave it out a bit longer, to taste.
Strain the kombucha through a fine sieve and seal in a jar or bottle and refrigerate.
By Tammy Kimbler
Ingredients:
2 2/3 c brewed kombucha
1 1/3 c raspberry puree (about 1 1/2 cups berries)
Instructions:
Black tea kombucha works great in this recipe, but any kind will do. You may use fresh or frozen raspberries (mine were frozen from my garden last summer.)
In a quart jar or bail top bottle, combine the kombucha and raspberry puree. To make flat kombucha, cover your jar loosely with a cap or cloth tied with a rubber band. To make carbonated kombucha, place the mixture in a bail top bottle and close the top. Leave the mixture to ferment for one week. This will give you the sweetest kombucha. If you like it more sour, leave it out a bit longer, to taste.
Strain the kombucha through a fine sieve and seal in a jar or bottle and refrigerate.
