Try this mojito-flavoured kombucha recipe! Brewed with green tea instead of black tea, this kombucha is more delicate and herbaceous. We added limes and honey to create a sparkling, thirst-quenching lime lemonade.
This recipe makes 3 liters of green tea, lime and honey kombucha.
- Wide opening jar (about 4 liters)
- Cotton mesh and rubber band to cover the container
- Or our Kombucha Kit!
- 1 kombucha SCOBY and its liquid culture (about 350 ml)
- 12 g (6 tbsp) green tea, plus 1 tsp. for the second fermentation (optional)
- 1 cup (200 g) sugar
- 2.5 L of chlorine-free or filtered water
- ¼ cup honey
- 4 green limes
Infusion and fermentation
- Pour 500 ml of boiling water into the jar.
- Infuse the tea for 10 minutes directly in the jar, then remove the tea.
- Add sugar and stir until dissolved.
- Pour the water to reach a total of 3 liters (the tea is now lukewarm).
- Add the Mamma Kombucha with its liquid culture.
- Cover the container with the cloth and the elastic.
- Leave to ferment for 10 to 15 days at room temperature.
See our complete article on How to make kombucha.
When is my kombucha ready?
Over the next several days, the kombucha becomes less sweet and more acidic.
The number of days required can vary: it depends on your taste, the ingredients used and the ambient temperature. To know when your kombucha is ready to be flavoured, you have to taste it and monitor its progress.
- From the 5th day, taste the kombucha. Repeat every 1 to 2 days.
- As soon as the kombucha is to your liking, remove the SCOBY and place it in a cool place in an airtight container. Add about 2 cups of the kombucha that has just been produced. This kombucha SCOBY and culture will be used to ferment your next recipe.
- Pour the honey into the kombucha and stir until dissolved.
- Wash the limes well. Cut the limes in half and extract the juice with a juicer. Add the juice and the peels to the kombucha jar.
- (Optional) For a more pronounced green tea taste, add 1 tsp. green tea for cold infusion. Mix well.
- Cover the jar with a stopper and place in the refrigerator overnight.
- Remove from the refrigerator and filter the kombucha using a sieve or a cloth filter to remove the limes and tea leaves.
- Bottle, then keep the bottles at room temperature for two or three days.
- For more bubbles, leave 1 or 2 days more. To control the production of bubbles, see the article how to make sparkling kombucha.
Chill when the kombucha is sparkling enough (watch out for the pressure).
Enjoy it during a picnic or a heat wave.
Here's all you need to make this recipe a success: