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Monday, June 29, 2015

Rose-Flavored Kombucha



Do you make your own kombucha? If you do, I've got a fantastic suggestion for flavoring it during your second fermentation. Just add about 10 dried rose petals to 3 cups of kombucha and let it sit for two days. I wasn't sure how the flavors would combine, but it is lovely. I will definitely be making rose kombucha again!

Here are the fuller instructions, if you are new to flavoring kombucha.

1. Boil a gallon of water and then add 6 black tea bags. Brew for 15 minutes. 
2. Stir in 1 cup of sugar and let it cool to room temperature. 
3.Transfer to a glass or pottery container (making the tea in a metal pot is fine, but don't ferment it in metal) and add the scoby on top. 
4. Cover with something breathable (a towel, coffee filter, etc....) and leave it at room temperature for 5 days. 
5. Now separate the kombucha from the scoby (save the scoby for your next batch) and add about 10 dried rose petals. Cover tightly this time and ferment at room temperature for two days. 
6. Remove the rose petals and if a new scoby was forming on top, remove that, too. Discard the petals and the new scoby (you can compost them). Now refrigerate your kombucha until you're ready to drink it. 

If you're not familiar with kombucha, I'll tell you a little about it. It's fermented sweet tea and it is full of beneficial bacteria and yeast. "Scoby" is an acronym for Symbiotic Colony of Bacteria and Yeast. It's a weird-looking, flexible, white slab that transforms sweet tea into delicious kombucha. Each time you brew a batch, another scoby will form. You could keep it as a back-up, or brew twice as much at one time, or give it to a friend.  

If you've never tried it, see if you can find it at your grocery store and give it a try. GT's is the brand that my local store carries, and it's delicious. 

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