More About Kombucha – https://bondiharvest.com/the-complete-guide-to-kombucha-tea/
Looking to take your kombucha game to the next level ? give Chef Guy’s Beetroot, strawberry and ginger kombucha lemonade recipe a crack. Loaded with health benefits and absolutely delicious its the perfect summer treat or immune boosting winter drink.
Recipe Name: Beetroot, strawberry and ginger kombucha lemonade
Kombucha Base
Difficulty: Medium
Serves: 1 litre kombucha
Time: 7 days or 20 minutes
1 Scoby
1 ½ tsp black tea or 2 tea bags
¼ cup sugar or honey
4 cups Water
Method
Combine hot water, sugar (or honey) and stir until dissolved and combined. Once the sugar has dissolved add your tea and steep for at least 3 minutes or as long as desired.
Remove your tea bags from your cooled tea or completely strain if using loose leaf tea, then allow the tea to cool to room temperature (this step is important because if the tea is too hot it can kill the good bacteria in your Scoby)
Add your kombucha scoby and cover the jar with a tight weave cloth or towel and secure with some string or a rubber bandhis allows air to circulate).
Let your kombucha sit undisturbed, out of direct sunlight for 7-14 days or until it is to your taste. The longer you let it sit, the less sweet and more vinegary the kombucha will taste. If your kombucha tastes like vinegar, it has sat for too long.
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