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Vivi D'Angelo/ Südwest Verlag
Home Food & Drinks Recipes Cocktails Kombucha ginger peach vanilla

Kombucha ginger peach vanilla

Recipe
Alcohol-free

Fresh, fruity, vibrant: Kombucha fuses fizzy fermentation with summer sweetness and a subtle spice kick.

The Editors

Kombucha base drink

Ingredients
1,5 l Water
175 g Brown sugar
15 g Black tea
1 Kombucha mushroom
  • Boil water, remove from heat, stir in sugar until dissolved. Add tea, steep 10-15 minutes, strain, and cool to room temp.

  • 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.

Drink

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
  • Mix all the ingredients together thoroughly. Serve with or without ice.
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