Hibiscus Kombucha Recipe
Caffeine Free Kombucha that is deliciouslu tangy, high in Vitamin C and has a beautiful Crimson Color. Rate this recipe!
Servings 8 bottles
Calories 129kcal
Equipment
- 16 oz Glass Bottles/Jars
- Kitchen towel + Large Rubber Band
Ingredients
- 1 SCOBY
- 1 cup Sugar
- 2 tablespoon Loose Leaf Hibiscus Tea
- 4 cups water
- 1 cup Starter Tea
Instructions
- 1st Fermentation
1. Sterilize gallon glass jar - You can do this by washing with hot water & soap or running through a dishwasher. - Boil 4 cups of water - Make sure to use filtered water and bring it to a rolling boil.4 cups water
- Measure 2tbs of loose-leaf tea - You can place it in reusable tea bags, or a tea strainer, or just keep it loose Tea bags are also an option.2 tbsp Loose Leaf Hibiscus Tea
- Brew tea for 10-15mins - Stirring occasionally
- Remove tea & add sugar - Remove tea bags or use a strainer to remove tea leaves. Mix 1 cup of sugar until dissolved.1 cup Sugar
- Leave to cool to room temperature - Then mix sweet tea with cold water halfway up.
- Add SCOBY + 1 cup of starter tea - Make sure the mixture is at room temp. Use clean hands/utensils or minimize contact with SCOBY altogether.1 SCOBY
- Fill all the way up with filtered water - cover with cloth & secure with a rubber band
- Leave to stand for 4-12 days in a dark place - Out of direct sunlight, tasting daily until you reach the desired flavor2nd Fermentation1. Sterilize small glass bottles/jars - You can do this by washing with hot water & soap or running through a dishwasher.
- Cut up the fruit of your choice - Divide it between your smaller containers
- Take SCOBY out of the jar - Place it into a smaller bowl. You can use a sterilized utensil or wash hands. I prefer to minimize any contact at all costs to limit exposure to bacteria & prevent other possible problems with my brew
- Measure 1 cup of kombucha - Add to the SCOBY bowl. This will be your starter tea for the next batch of kombucha.
- Pour the rest of the brew - into your smaller containers using a funnel6. Seal & let stand - Place out of direct sunlight & let stand for 3-5 days (depending on your room temperature)
- Burb & Taste daily - taste daily, if a lot of carbanion starts building up, “burb” your bottles by releasing the build-up
- Refrigerate & Enjoy! - When carbonation & taste is to your liking, refrigerate & enjoy your delicious kombucha!
Notes
Easy Hibiscus Kombucha Recipe FAQ
Is making kombucha with hibiscus kombucha different than with a regular kombucha base? It is not. If you're familiar with making regular kombucha out of real tea (made with the camellia sinensis plant), the simple steps are exactly the same. If you're new to making kombucha and want a deep dive into all the things you'll need, I made a free Ebook that will walk you through all the steps! How do you make more batches of kombucha? When making a new batch, always leave 1 cup of starter tea for future batches. This together with the SCOBY will be the base of your next batch.Nutrition
Calories: 129kcal
