Description
Without adding any extra caffeine, hibiscus tea rounds out the acidic, vegetal flavors of green tea kombucha. This simple recipe comes together quickly with minimal ingredients.
Ingredients
- 4 cups water
- 4 hibiscus tea bags
- 3 cups green tea kombucha
- A handful of ice
Instructions
- Heat water in a small pot until it is just below boiling, and then turn off the heat.
- Submerge the tea bags into the water and secure them with a lid. Let it steep for 6-8 minutes.
- Pour the tea into a large jar. Place in the fridge to cool.
- Once the tea is cooled, add the kombucha and stir to combine.
- Pour in serving cups over ice.
- If desired, add garnishes such as rosemary or lemon wedges.
Notes
No kombucha? Buy one on Amazon or in your local retailer. Or, make kombucha at home using starter tea, kombucha SCOBY, and sweetened green or black tea.
The above kombucha recipe is made to be easy, but you can also introduce dried hibiscus in your first or second fermentation to extract a deeper flavor. Ferment kombucha with hibiscus for 6-10 days for first the first fermentation or 3-10 days for the second fermentation. You can retain the dried hibiscus in the final bottle or strain it.
You may also mix or brew the drink with additional flavors like blueberry, raspberry, rose, and ginger ale.
- Prep Time: 2 minutes
- Cook Time: 10 minutes