Ingredients with Measurements:
- 1 gallon of filtered water
- 8 tea bags of black tea
- 1 cup of organic sugar
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of kombucha from a previous batch
- 1 cup of fresh raspberries
- 1/4 cup of fresh mint 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 in a large pot and remove from heat.
2. Add the tea bags and let steep for 10 minutes.
3. Remove the tea bags and stir in the organic sugar until it dissolves.
4. Let the tea cool to room temperature.
5. Pour the cooled tea into a 1-gallon glass jar.
6. Add the SCOBY and the cup of kombucha from a previous batch.
7. Cover the jar with cheesecloth or a coffee filter and secure with a rubber band.
8. Place the jar in a warm, dark place for 7-10 days to ferment.
9. After 7-10 days, taste the kombucha. If it's too sweet, let it ferment for a few more days.
10. Once the kombucha is ready, strain out the SCOBY and reserve 1 cup of the liquid for the next batch.
11. Add the fresh raspberries and mint leaves to the kombucha and let it sit for 1-2 days to infuse the flavors.
12. Strain out the raspberries and mint leaves.
13. Using a funnel, pour the raspberry mint kombucha into glass bottles with tight-fitting lids.
14. Store the bottles in the refrigerator to stop the fermentation process.
- Time:
Preparation time: 30 minutes
- Fermentation time: 7-10 days
- Infusion time: 1-2 days
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- This recipe makes approximately 8 servings.
Nutritional information:
- Calories: 50
- Carbohydrates: 12g
- Sugar: 10g
- Protein: 0g
- Fat: 0g
- Fiber: 1g
- Sodium: 5mg
Substitutions for ingredients:
- You can use green tea or white tea instead of black tea.
- You can use honey or maple syrup instead of organic sugar.
- You can use frozen raspberries instead of fresh raspberries.
Variations:
- You can add other fruits and herbs to the kombucha, such as blueberries and lavender or strawberries and basil.
Tips and Tricks:
- Make sure all equipment is clean and sterilized before making kombucha.
- Use a glass jar for fermentation, as metal and plastic can react with the kombucha.
- Don't use flavored teas or teas with oils, as they can harm the SCOBY.
- Taste the kombucha frequently during fermentation to ensure it's not over-fermented or under-fermented.
Storage Instructions:
- Store the raspberry mint kombucha in glass bottles with tight-fitting lids in the refrigerator for up to 2 weeks.
Reheating Instructions:
- This recipe does not require reheating.
Presentation Ideas:
- Serve the raspberry mint kombucha in a tall glass with ice and a sprig of fresh mint.
Garnishes:
- Fresh raspberries and mint leaves
Pairings:
- This kombucha pairs well with light salads, grilled chicken, and seafood dishes.
Suggested Side Dishes:
- Roasted vegetables, quinoa salad, or a fruit platter.
Troubleshooting Advice:
- If the kombucha is too sour, reduce the fermentation time in the next batch.
- If the SCOBY sinks to the bottom of the jar, it's still alive and healthy.
- If mold forms on the SCOBY or the surface of the kombucha, discard the entire batch and start over.
Food Safety Advice:
- Always wash your hands and equipment thoroughly before making kombucha.
- Use only clean, sterilized equipment to avoid contamination.
- Keep the kombucha away from direct sunlight and other fermented foods to avoid cross-contamination.
Food History:
- Kombucha has been consumed for over 2,000 years in China and Russia for its health benefits.
Flavor Profiles:
- This raspberry mint kombucha has a sweet and tangy flavor with a refreshing mint finish.
Serving Suggestions:
- Serve this raspberry mint kombucha as a refreshing beverage at summer parties or as a healthy alternative to soda.
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Taste: Fruity, Tart, Refreshing, Minty