Fresh, fruity, vibrant: Kombucha fuses fizzy fermentation with summer sweetness and a subtle spice kick.
| Ingredients | ||
|---|---|---|
| 1,5 | l | Water |
| 175 | g | Brown sugar |
| 15 | g | Black tea |
| 1 | Kombucha mushroom | |
Pour into a large sterilized glass jar. Gently add SCOBY (a symbiotic culture of bacteria and yeast). Cover with cloth, secure with rubber band—no lid.
Place in a warm, dark place (22–27 °C)) for 7-10 days. Taste regularly for ideal adicity and fizz.
Once the kombucha base hits the desired flavor, remove SCOBY; store in a bit of liquid for next batch.
Transfer to sterilized bottles, refrigerate, and drink promptly.
| Ingredients | ||
|---|---|---|
| 300 | ml | Kombucha base drink |
| 270 | ml | Peach juice |
| 90 | g | Ben's Ginger Concentrate |
| 25 | ml | Lime juice |
| 1 | Vanilla pod (pulp scraped out) | |
| 25 | ml | Lemon Squash |
