With summer just around the corner, there is nothing more refreshing than Iced Kombucha to keep your taste buds, energy, and digestive health in good spirits!
We've put together a simple DIY to make your own homemade Kombucha with Tea Drops - as they already have organic cane sugar to help with the fermentation process.
Use the Tea Drops of your choice; we selected Citrus Ginger for this recipe because we think the blend is super refreshing for the upcoming season. You can even mix and match different Tea Drops varieties (Citrus & Matcha, or Rose & Mint). Share your own Tea Drops Kombucha Creation using #TeaDropsKombucha #myteadrop
- 1 SCOBY (you can order one here if you can’t make your own)
- 8 Citrus Ginger Tea Drops
- 1/2 cup additional sugar (we used organic granulated white sugar)
- 1 gallon of water
- 1 gallon Mason jar
- 1 towel
- Boil 64 oz of water (8 cups) in a large pot.
- Add 8 Citrus Ginger Tea Drops and allow to steep for 20 minutes.
- Add 1/2 cup of sugar and stir well.
- Allow the tea to come to room temperature and pour into a clean one-gallon mason jar or crock.
- Add 64 oz more water to the jar and place the SCOBY (along with any KT it came with) into the jar.
- Cover with a piece of old t-shirt, and secure with a rubber band.
- Allow the homemade kombucha to ferment in a dark place (mine was in the pantry) for 7-14 days. Ours was ready after 8, but in Southern California it’s been warm lately. The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated. You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavor and more carbonation.
Recipe is from Steph @ Stupid Easy Paleo