Ingredients with Measurements:
- 1 gallon of filtered water
- 1 cup of organic sugar
- 6 bags of black tea
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of kombucha from a previous batch
- 1 cup of fresh strawberries, sliced
- 2 tablespoons of dried lavender flowers
Special equipment needed:
- 1-gallon glass jar
- Cheesecloth or coffee filter
- Rubber band
- Funnel
- Glass bottles with airtight lids
Step-by-step instructions:
1. Boil the filtered water in a large pot and add the black tea bags. Let it steep for 10 minutes.
2. Remove the tea bags and add the organic sugar. Stir until the sugar dissolves.
3. Let the tea cool down to room temperature.
4. Pour the tea into the glass jar and add the SCOBY and the kombucha from a previous batch.
5. Cover the jar with cheesecloth or a coffee filter and secure it with a rubber band.
6. Place the jar in a warm and dark place, away from direct sunlight.
7. Let the kombucha ferment for 7-10 days, depending on your taste preference. The longer it ferments, the more sour it will become.
8. After 7-10 days, remove the SCOBY and 1 cup of the kombucha and set it aside for the next batch.
9. Add the sliced strawberries and dried lavender flowers to the remaining kombucha in the jar.
10. Cover the jar again with cheesecloth or a coffee filter and let it sit for another 2-3 days to infuse the flavors.
11. Strain the kombucha through a funnel into glass bottles with airtight lids.
12. Store the bottles in the refrigerator for 1-2 days to carbonate.
13. Serve chilled and enjoy!
- Time:
Preparation time: 15 minutes
- Fermentation time: 7-10 days
- Infusion time: 2-3 days
- Carbonation time: 1-2 days
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for carbonation and serving
Serving size:
- This recipe yields approximately 8-10 servings.
Nutritional information:
- Calories: 70
- Total Fat: 0g
- Sodium: 10mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 16g
- Protein: 0g
Substitutions for ingredients:
- You can use any type of fruit or herb for flavoring, such as blueberries, raspberries, mint, or ginger.
- You can use honey or maple syrup instead of sugar for a different flavor profile.
Variations:
- You can add different combinations of fruits and herbs to create unique flavor profiles.
- You can experiment with different types of tea, such as green tea or oolong tea.
Tips and tricks:
- Make sure to use clean and sterilized equipment to avoid contamination.
- Taste the kombucha during fermentation to monitor the sourness level.
- Use fresh and ripe fruits for the best flavor.
- Adjust the amount of sugar to your taste preference.
Storage instructions:
- Store the kombucha in glass bottles with airtight lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the kombucha in a glass with ice and a strawberry slice for garnish.
Garnishes:
- Fresh strawberries, lavender flowers, or mint leaves.
Pairings:
- This kombucha pairs well with light and refreshing dishes, such as salads or grilled vegetables.
Suggested side dishes:
- Grilled chicken or fish, roasted sweet potatoes, or quinoa salad.
Troubleshooting advice:
- If the kombucha tastes too sweet, let it ferment for a few more days.
- If the kombucha tastes too sour, reduce the fermentation time in the next batch.
Food safety advice:
- Make sure to use clean and sterilized equipment to avoid contamination.
- Avoid using metal utensils or containers, as they can react with the kombucha.
Food history:
- Kombucha is a fermented tea drink that originated in China over 2,000 years ago. It has been used for its health benefits and is believed to aid digestion and boost the immune system.
Flavor profiles:
- This kombucha has a sweet and fruity flavor with a subtle hint of lavender.
Serving suggestions:
- Serve chilled in a glass with ice and a strawberry slice for garnish.
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Taste: Fruity, Floral, Tart, Refreshing