We have known for quite a while that many Fermentistas in Ireland love our loose leaf teas and we said we would post recipes and special concoctions of Kombucha for you.
Our first tips and recipe are already out and you can check it here.
This week we bring you a delicious Herbal Kombucha recipe.
Herbal Kombucha provides an alternative to your regular kombucha and we use the following combination of herbs either fresh when in season or in dried form: Raspberry, blackberry, currants, strawberry, mint, lemon verbena, lemon balm, and hibiscus.
Herbal Kombucha Recipe
- 1 litre of water
- ½ cup or 80g organic brown sugar
- A handful of fresh leaves: raspberry, blackberry, lemon verbena, mint, and dried hibiscus flowers. Alternatively one tsp of each of the above dried or one teabag each of raspberry, lemon verbena, peppermint, and hibiscus.
- ½ cup mature acidic kombucha (not essential)
- Kombucha mother (scoby)
- Add the leaves or teabags and infuse for about 20 minutes
- Strain the tea into a wide glass container and allow to cool to around 25 Celsius
- Add the mature acidic kombucha if available
- Place the kombucha mother in the liquid with the firm opaque side up
- Cover with muslin and ferment in a warm spot (ideally 21 -29 Celsius) for 6 days
- Once ready strain through a sieve into a flip-top bottle and use the scoby again for the next batch.
- Start your next batch using either the new scoby or the old mother for fermentation.
- Store excess scoby in scoby hotel in the fridge.
- Always store your ready kombucha in the fridge.
Stay tuned for more recipes, tips, and knowledge of the Tea World.