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Fresh Hibiscus Kombucha Tea
Recipe

3 INGREDIENTS • 6 STEPS • 15MINS

Fresh Hibiscus Kombucha Tea

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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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...
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.
15MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
4
US / Metric
Kombucha
3 1/2 cups
Kombucha
Fresh Hibiscus Flowers
8
Fresh Hibiscus Flowers
Nutrition Per Serving
VIEW ALL
Calories
40
Fat
--
Protein
--
Carbs
9.9 g
Add to plan
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Fresh Hibiscus Kombucha Tea
Save
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 InstructionsHide images
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 (3 1/2 cups). 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.
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Drinks
Vegan
Vegetarian
Spring
Summer
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