Kombucha has been promoted by health conscious people and hippies for years but has become more mainstream and trendy in the last couple of years. Making your own kombucha starts with a bacterial slab or “Scooby” traditionally inherited not bought and is a real labour of love to make, so luckily you can now buy it at health stores and big supermarkets. Kombucha is made from fermented green tea dating back into ancient Chinese times, the fermentation process creates a probiotic culture and a very small amount of alcohol is naturally produced. (However less than 1% in large batches so the drink is considered a soft drink.) Different kombucha’s have different flavours and strengths so it’s best to try a few different brands before finding your favourite. The slightly tart taste of kombucha pairs well with food and is a good non-alcoholic option.
Gluten free, dairy free and vegan.
Prep Time 15 minutes
Takes 5 minutes to assemble
- 25grams dried hibiscus flowers
- 300ml boiling water
- 2 passion fruit
- juice of 2 limes
- 800ml original kombucha
- ice to serve
- It is best to make the hisbiscus infusion in advance and allow to cool in the fridge until needed.
- In a measuring jug place the dried hibiscus and boiling water, allow the flowers to bloom and seep their flavour into the water creating a richly coloured tea. Set aside for 15 minutes.
- Drain the flowers and
- Split the hibiscus infusion between glasses, add the ice, scoop the flesh from ½ a passionfruit into each glass and juice of ½ lime, muddle together before adding the kombucha last to maintain fizz.
- Serve immediately.
NB: Kombucha is un-pasteurized and therefore not recommended during pregnancy or breast feeding.