This refreshing kombucha recipe with fruit is perfect for any season. Made using green tea, it contains sun-protective polyphenols. It is a delicious drink containing natural probiotics, which have been shown to improve skin hydration. You can flavor yours with fruits, such as pineapple, raspberries, strawberries, and pomegranate, which are rich in vitamins C and E, to protect against skin damage and help reduce inflammation.
• A bottle of Buchi Kombucha
• Green tea
• Organic sugar
• A glass jar
• A cloth that will fit over the mouth of the jar
• A tie or rubber band to hold your cloth onto the mouth of the jar
Step 1 – Make SCOBY (symbiotic culture of bacteria and yeast)
- You can make this using the following steps below or purchase one.
- Brew a large pot of tea by boiling a gallon of water, and drop in eight green tea bags and one cup of sugar. Let it cool to room temperature, and then pour into the jar.
- Add a bottle of kombucha to the jar with the tea
- Cover the jar with a breathable cloth—think cheesecloth or a thin dish towel. Wrap a tie or a rubber band around the lip of the bottle to keep the cloth in place.
- Store the jar away from sunlight at 75 to 80 degrees F and leave for 10 days. This will form your SCOBY. It should look like a creamy white gelatinous disk in the jar.
- Remove your SCOBY and place it in a clean glass jar.
Step 2 – Ferment your tea
- Similar to how you made your SCOBY, you’ll once again brew a large pot of tea by boiling a gallon of water and dropping in eight green tea bags and one cup of sugar. Let it cool to room temperature, and then pour this into a jar.
- Drop your SCOBY into the jar of tea.
- Cover the jar with a breathable cloth. Wrap a tie or a rubber band around the lip of the bottle to keep the cloth in place.
In seven days, your kombucha will be fermented with gut and immune-boosting goodness and ready to enjoy.
Step 3 – Flavor your kombucha
- Cut up two cups of your choice of seasonal fresh fruit and herbs and add to your jar of kombucha.
- Cover with an airtight lid and leave for 24 hours to carbonate.
- Strain kombucha to remove fruit chunks, and store in the fridge.
- Serve over ice and sip!
** Keeps in the fridge for up to one month.