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Fresh Hibiscus Kombucha Tea

3 INGREDIENTS • 6 STEPS • 15MINS

Fresh Hibiscus Kombucha Tea

Recipe

4.7

3 ratings
One of my all time favourite Kombucha flavours for the second week-long fermentation is Hibiscus. I love the deep red colour it produces and the distinct tart flavour. Combine this beautiful, powerful flower with the amazing benefits of Kombucha and you have one super tasty and super potent beverage.
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One of my all time favourite Kombucha flavours for the second week-long fermentation is Hibiscus. I love the deep red colour it produces and the distinct tart flavour. Combine this beautiful, powerful flower with the amazing benefits of Kombucha and you have one super tasty and super potent beverage.
author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...

15MINS

Total Time

$1.34

Cost Per Serving

Ingredients

Servings
4
us / metric
Kombucha
850 mL
Kombucha
Fresh Hibiscus Flowers
8
Fresh Hibiscus Flowers
Granulated Sugar
1 Tbsp
Granulated Sugar

Nutrition Per Serving

VIEW ALL
Calories
40
Fat
--
Protein
--
Carbs
9.9 g
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...

Author's Notes

Makes a 1-liter bottle of kombucha.

Cooking Instructions

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step 1
Using hot water and distilled vinegar, wash a 1-Liter glass bottle with flip-top lid and allow to cool.
step 2
Add Granulated Sugar (1 Tbsp) and deseed Fresh Hibiscus Flowers (8). To de-seed the fresh hibiscus flowers, you can either use a sharp knife and score around the bottom of the flower to push the seed out or use an apple corer (this is the quickest and easiest).
step 2 Add Granulated Sugar (1 Tbsp) and deseed Fresh Hibiscus Flowers (8). To de-seed the fresh hibiscus flowers, you can either use a sharp knife and score around the bottom of the flower to push the seed out or use an apple corer (this is the quickest and easiest).
step 3
Once deseeded, tear the flowers into smaller pieces and place in the bottle.
step 3 Once deseeded, tear the flowers into smaller pieces and place in the bottle.
step 4
Fill the bottle with Kombucha (850 mL). Make sure there is a 2-inch gap of free space at the top of the bottle.
step 5
Allow to ferment for another 5-7 days, but check on day 2-3 and burp the bottle if necessary to avoid any explosions.
step 5 Allow to ferment for another 5-7 days, but check on day 2-3 and burp the bottle if necessary to avoid any explosions.
step 6
Once the second fermentation is complete (you can taste it), put in the fridge if you prefer it chilled. Serve in glasses.
step 6 Once the second fermentation is complete (you can taste it), put in the fridge if you prefer it chilled. Serve in glasses.
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