Homemade Kombucha with Raspberry and Hibiscus

Homemade Kombucha with Raspberry and Hibiscus

  • Preparation 40 min
  • Cooking 5 min
  • Chilling 1 h 20 min
  • Other 14 days
  • Servings 1
  • Makes 12 cups (3 litres)

Try making kombucha at home with this recipe!

  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • First Fermentation

    • 11 cups (2.75 litres) cold filtered water
    • 1 cup (230 g) organic cane sugar
    • 1/3 cup (20 g) organic green tea leaves or equivalent quantity of tea bags (see note 1)
    • 1 kombucha mother (SCOBY) and 1 cup (250 ml) kombucha starter liquid
  • Second Fermentation

    • 2 1/3 cups (575 ml) boiling filtered water
    • 1 tbsp organic cane sugar
    • 2 raspberry hibiscus herbal tea bags
    • ½ cup (75 g) organic fresh ginger, peeled and chopped

Preparation

  • First Fermentation

  • Second Fermentation

Note from Ricardo

1) Depending on the brand of tea used, the number of tea bags needed for this recipe will be somewhere between 10 and 12. It is best to weigh the tea in either case.

2) This step of the fermentation process is where carbonation takes place. The longer the second fermentation is, the fizzier the kombucha will be.

3) After the second fermentation, a small SCOBY will form in the bottles. This is completely normal since the fermentation process is ongoing. Simply strain your kombucha before serving.

Personal Note