Description
This sweet kombucha juice is perfect for a summer afternoon. Either juice your own fruit or look for unsweetened store-bought juice. Fresh ginger adds a spicy kick to this delicious kombucha.
Ingredients
- 1/2 cup green tea kombucha
- 2 ripe pears, cored
- 1 cup chopped pineapple
- 1/2 inch fresh ginger knob, slightly smaller than your thumb
- 1 small handful of ice cubes
Instructions
- To core the pears, slice them in half. Scoop out the seeds and white stripe in the middle of each pear half.
- Cut the top off the pineapple and remove the skin from the fruit. Cut deeply enough to remove the eyes of the pineapple. Slice around the core in the middle. Keep the fruit and discard the core. Loosely chop to the size that will fit in your juicer.
- With a juicer, juice the ginger first to make sure it juices completely. Then, add the pineapple and the pears to your juicer.
- Stir the juice together.
- Add the ice cubes to your serving glass.
- Pour the juice and the kombucha over the top. Stir to combine. Serve.
Notes
Green tea kombucha works best in this recipe. Its mellow taste and floral notes work well with the fruit. Black tea kombucha is too strong and will overpower the taste of the fruit.
Rather than juicing your own, look for pineapple and pear juice at your local grocery store. Choose juices with no added sweeteners and minimal added ingredients. Use 1/4 cup of each juice in the recipe above.
You can also use this recipe as a second fermentation recipe. Make the juice as directed above, then: Evenly divide the juice among your kombucha bottles. Fill the bottle with kombucha that has been through the first ferment. Make sure to leave a 1-inch headspace. Let the bottles ferment at room temperature for 2 days. Refrigerate and enjoy as desired.
- Cook Time: 15 minutes