Fizz your own Strawberry Kombucha
Strawberry Kombucha is an amazingly refreshing, fizzy drink you can make at home. Over the years Kombucha became a little bit forgotten but it is really worth bringing it back. It has a unique flavour and many health benefits. What is more, children will love it, plus your party guests will be impressed!
The preparation
Use a large glass jar. To start off a 2-3 litre one will be enough. With time your scoby will grow and you will be able to make more of the drink.
For a covering use a piece of muslin and secure it with a rubber band. Your kombucha needs to breathe so do not use the original lid.
To make tea: 4 tea bags or preferably 2 heaped teaspoons of green or black loose leaf tea, 4 tablespoons of sugar, a teapot of any size to brew tea, boiling water.
The brewing and fermentation process
- Brew the tea in your teapot for about 5-10 minutes.
- Set the remaining water aside to cool down. Alternatively, if you have access to filtered water use it. Then, there is no need to wait until the water gets tepid.
- While the tea is still hot add the sugar and stir until dissolved. Mix the sweet tea with cold water. Make sure it is lukewarm. It is important that mixture is not too hot otherwise it will kill the scoby.
- Get your scoby out of the starter and set aside on a plate or in a cup. Add the starter to a large jar and pour the lukewarm tea in. Put the scoby into the liquid so that it floats freely. It may go to the bottom at first. It is a natural process.
- Cover the jar with with a breathable material and secure with a rubber band.
- Keep the jar on a countertop but not in direct sunlight. Let it work for 3-4 days and check the flavour.
- With time your kombucha will become more and more fizzy. You want a slightly tart but sweet flavour. When the flavour suits your taste it means kombucha is ready.
- Take the muslin off. Get the scoby out and place it in a bowl or cup. Strain it through a piece of muslin straight into a bottle. Leave about 1/2 a cup of the liquid at the bottom of the jar. There is no need to empty the jar and wash it as you need the bacterias that settle at the bottom. (I clear and wash the jar about once every 4-5 months.)
- To make a new batch of kombucha repeat the process with brewing tea.
To make the Strawberry Kombucha
In the kombucha bottle add the following:
- Sour the kombucha drink, a sprig of fresh mint,
- Bitter a tiny pinch of turmeric,
- Sweet 3-4 strawberries sliced or quartered,
- Pungent a tiny pinch of ginger,
- Salty 1/4 cup of ice water.
Stir your kombucha gently and leave for about 10 minutes before serving so that the juice from the strawberries blends with the drink. Goes perfectly with desserts like crepes Suzette, yeast pancakes or matcha ice cream.
Tips
Do not use metal spoons or cups for preparing, tasting or storing your kombucha. If your scoby grows very big, make more of the drink or share it with your friends or simply remove the oldest bits of the scoby. The scoby can be hibernated for winter or if you go for long holiday and do not use it. Simply store it in the jar with about 2 litres of the liquid in the fridge or in a cold pantry.
For other lemonade ideas see black lemonade.
