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 litres of green tea, lime and honey kombucha.
- Wide opening jar (about 4 litres or 1 gallon)
- Cloth cover and rubber band to cover the jar opening
- Or our Kombucha Kit!
- 1 kombucha scoby and its liquid culture (about 350ml)
- 12g (6 tbsp) green tea, plus 1 tsp. for the second fermentation (optional)
- 1 cup (200g) sugar
- 2.5L of chlorine-free or filtered water
- ¼ cup honey
- 4 green limes
Infusion and fermentation
- Pour 500ml of boiling water into the jar.
- Infuse the tea for 10 minutes directly in the jar, then remove.
- Add sugar and stir until dissolved.
- Pour the water to reach a total of 3 litres (the tea is now lukewarm).
- Add the kombucha scoby with its liquid starter culture.
- Cover the jar opening 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, taste it!
- Starting on the 5th day, taste your 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 freshly made kombucha. Use this kombucha scoby and starter 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 freshly brewed kombucha jar.
- (Optional) For a green tea flavour that is more intense, add 1 tsp. green tea to do a cold infusion. Mix well.
- Cover the jar with a lid 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 in pressure-resistant bottles, then store at room temperature for two or three days.
- For more effervescence, leave 1 or 2 more days.
Chill when the kombucha is fizzy enough (watch out for the pressure).
Enjoy a tall glass of green tea, lime and honey kombucha during a picnic or a heat wave!
Here's all you need to make this recipe a success: