Ingredients with Measurements:
- 1 gallon of filtered water
- 8 bags of black tea
- 1 cup of sugar
- 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- 1 cup of kombucha from a previous batch
- 1 pint of fresh blueberries
- 1/2 cup of fresh basil leaves
Special equipment needed:
- 1-gallon glass jar
- cheesecloth or coffee filter
- rubber band
- funnel
- glass bottles with tight-fitting lids
Step-by-step instructions:
1. Boil the filtered water and steep the black tea bags for 10 minutes. Remove the tea bags and stir in the sugar until it dissolves. Let the tea cool to room temperature.
2. Pour the cooled tea into the glass jar and add the SCOBY and the cup of kombucha. Cover the jar with cheesecloth or a coffee filter and secure it with a rubber band.
3. Place the jar in a warm, dark place for 7-10 days to ferment. Check the kombucha daily to make sure it's not growing mold or developing a strange smell.
4. After 7-10 days, taste the kombucha. If it's too sweet, let it ferment for a few more days. If it's too sour, it's ready to bottle.
5. Puree the blueberries and basil in a blender until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
6. Add 1-2 tablespoons of the blueberry basil puree to each glass bottle. Using a funnel, pour the fermented kombucha into the bottles, leaving about an inch of headspace at the top.
7. Seal the bottles tightly and let them sit at room temperature for 1-3 days to carbonate. Check the bottles daily to make sure they're not over-carbonating and exploding.
8. Once the kombucha is carbonated to your liking, refrigerate the bottles to stop the fermentation process.
Time:
Preparation time: 20 minutes
Fermentation time: 7-10 days
Carbonation time: 1-3 days
Total time: 8-13 days
Temperature:
Fermentation temperature: 70-80°F
Carbonation temperature: Room temperature
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 50
Total Fat: 0g
Sodium: 10mg
Total Carbohydrate: 12g
Dietary Fiber: 1g
Sugars: 10g
Protein: 0g
Substitutions for ingredients:
- You can use green tea or white tea instead of black tea.
- You can use honey or maple syrup instead of sugar.
- You can use frozen blueberries instead of fresh.
Variations:
- Add other fruits or herbs to the puree, such as strawberries, raspberries, or mint.
- Use different teas for a different flavor profile.
- Add ginger or turmeric to the kombucha for a spicy kick.
Tips and tricks:
- Make sure all your equipment is clean and sanitized before starting.
- Don't use metal utensils or containers when making kombucha, as they can react with the acid and harm the SCOBY.
- Don't let the kombucha ferment for too long, or it will become too sour and vinegar-like.
- Use glass bottles with tight-fitting lids to prevent the kombucha from going flat.
Storage instructions:
Store the bottled kombucha in the refrigerator for up to 2 weeks.
Reheating instructions:
Kombucha is best served cold, so there's no need to reheat it.
Presentation ideas:
Serve the Blueberry Basil Kombucha in tall glasses with a few blueberries and basil leaves as garnish.
Garnishes:
Fresh blueberries and basil leaves
Pairings:
This kombucha pairs well with light salads, grilled chicken, or fish.
Suggested side dishes:
Serve the kombucha with a side of fresh fruit or a light green salad.
Troubleshooting advice:
- If your kombucha is growing mold, throw it out and start over.
- If your kombucha smells bad or like vinegar, it's over-fermented and should be discarded.
- If your kombucha is not carbonating, try adding a little more sugar or fruit puree to the bottles.
Food safety advice:
- Make sure all your equipment is clean and sanitized before starting.
- Don't let the kombucha ferment for too long, or it can become contaminated with harmful bacteria.
- Always use clean hands and utensils when handling the SCOBY.
Food history:
Kombucha is a fermented tea that originated in China over 2,000 years ago. It's made by adding a SCOBY to sweetened tea and letting it ferment for several days.
Flavor profiles:
The Blueberry Basil Kombucha has a sweet and tangy flavor with a hint of basil and a fruity blueberry finish.
Serving suggestions:
Serve the kombucha chilled in tall glasses with a few blueberries and basil leaves as garnish.
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Taste: Fruity, Herbal, Tart, Refreshing