Description
The tangerine season is in the fall, while passion fruit is available nearly year-round. If you can’t find fresh tangerines, use watermelon, pomegranate, or orange juice instead. Certified organic fruits and juices are always ideal when brewing kombucha.
Ingredients
- 14 cups oolong tea kombucha
- ½ cup tangerine juice
- ½ cup passion fruit juice or puree
Instructions
- Add equal parts tangerine and passion fruit juice to each 16-oz bottle.
- Fill each bottle with kombucha, leaving about an inch gap for headroom. Cap the lid tightly.
- Place the bottle in a warm, dark area for 48 hours.
- Place one bottle in the fridge for 6 hours and then taste it. If the taste and carbonation are to your likely, place the rest in the refrigerator for 6 hours.
- Drink straight from the bottle or pour the kombucha into a serving glass and garnish with fresh lemon, berries, or herbs.
Notes
This recipe assumes you already completed a first fermentation with a kombucha culture (SCOBY) and starter tea. If not, you can use store-bought raw, unflavored kombucha.
This recipe calls for oolong kombucha tea, but you can use green or black tea kombucha if you prefer.
To make this recipe with fresh fruit, blend the fruits with a bit of water and then strain them to get the pulp and seeds out.
Yellow and purple passion fruits exist. I recommend purple passion fruit. It is juicer, sweeter, and less acidic.
- Prep Time: 5 minutes
- Fermenting Time: 48 hours