Description
This floral and fruity gluten-free kombucha will sweep you off your feet! Strawberry hibiscus kombucha is an excellent start for those who wish to try kombucha without being overly exposed to its sour taste.
Instructions
- Puree or crush the strawberries to release their juices.
- Evenly divide the strawberries among your glass bottles.
- Add equal amounts of hibiscus kombucha to each glass, leaving 1-inch headspace. Cap the bottles tightly.
- Ferment the strawberry hibiscus kombucha for about 3-5 days.
- Put one serving in the refrigerator for 6 hours. Taste it. If you are happy with the flavor and carbonation, place the rest of the kombucha in the fridge to stop the fermentation.
- Optionally strain the kombucha.
- Garnish with optional lemon wedges, and enjoy.
Notes
We recommend using ripe strawberries as their sweetness neutralizes the slightly sour taste of the hibiscus.
Hibiscus green tea is a great base, but you could also use white, oolong, or black tea flavored with hibiscus.
If the final product isn’t sweet enough, add a 1/2 teaspoon of sweetener before serving. Try organic cane sugar, maple syrup, agave syrup, brown sugar, or honey.
- Prep Time: 5 minutes
- Fermenting Time: 72 hours