Description
This simple recipe combines the best summer flavors. You can think of it as a fruity, probiotic lemonade. Peaches and strawberries are my favorite combination, but you’re welcome to get creative.
Ingredients
Scale
- 2 cups diced peaches
- 1-inch ginger knob
- 4 ounces strawberries
- 2 ounces squeezed lemon juice
- 14 cups of unflavored green tea kombucha
Instructions
- Puree the peaches, lemon juice, ginger, and strawberries in a food processor or blender.
- Transfer the newly-blended mixture to a gallon-sized container, then add the green tea kombucha.
- Cover the top of the vessel with a clean cloth and rubber band and let it sit for 48 hours, between 68°F and 72°F.
- Pour the mixture into a large jar while straining it to remove excess fruit bits.
- Funnel the juice into bottles that have airtight lids.
- Set the lidded kombucha bottles in a clean place between 68°F and 72°F for 48 hours.
- Refrigerate the bottles for at least 6 hours before consuming. Enjoy!
Notes
This recipe assumes you already have green tea kombucha. If you don’t, brew homemade kombucha or buy a raw, unflavored, store-bought one.
I used green tea instead of black tea because I found the black tea a bit too robust. I didn’t want to overpower the delicate fruit flavors. That said, you’re free to experiment with the kombucha tea base.
You may use frozen fruits, like frozen strawberries and frozen peaches, to substitute fresh ones.
- Prep Time: 5 minutes
- Fermenting Time: 96 hours