Fresh Hibiscus Kombucha Tea

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

850 mL

Kombucha

8

Fresh Hibiscus Flowers

10 g

Granulated Sugar

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 (10 g) 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 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 6

Once the second fermentation is complete (you can taste it), put in the fridge if you prefer it chilled. Serve in glasses.