Strawberry Kombucha, Honey & Rose Petals

There is nothing like using fresh ingredients to create a delicious kombucha! So, to celebrate summer, here's a tasty recipe for strawberry kombucha.

For 3 liters of Kombucha:

Equipment

• Wide opeforn jar (4 litres or more)
• Fabric and rubber band to cover jar opening

Ingredients

• 1 Kombucha Scoby (350 ml / 1.5 cups)
• 12 g (3 tsp.) of tea
• 180 g (3/4 cup) of sugar
• 40 g (1/8 cup) of honey
• Petals of 3 large roses or 8 wild roses in full bloom
• 10 to 20 strawberries (ripe)
• 2.5 L (10 cup) of filtred water

Starting kombucha

1. Add tea to the jar.
2. Pour in 500 ml (2 cups) of hot water.
3. Infuse tea for 15 minutes.
4. Add the sugar and stir until dissolved.
5. Add filtered water until you reach the 3 litre level.
6. Add the kombucha scoby.
7. Cover the container with the fabric and rubber band.

Kombucha fermentation

This step is often called First fermentation or F1.

1. Ferment at room temperature for 10 to 15 days.
2. Taste your kombucha starting on the 5th day or before.
3. Repeat every 2 days until you like its sweetness-sourness balance. Wait until the mixture is a little more acidic than sweet, because you will add honey in the next step.

Preserving your scoby

1. Take 350 ml (1.5 cups) of kombucha. It's for your next recipe
2. Keep it in the fridge (up to 6 months)

Flavouring

1. Add the rose petals, honey and sliced strawberries to the plain kombucha (mix well), then cover with the fabric.
2. Infuse 12 to 24 hours at room temperature.
3. Taste and add flavour to your taste « ooh! I have basil that looks beautiful; I could also add it! ».
4. Filter it, or leave the rose petals and strawberries.
5. Bottle it, then store the bottles at room temperature for a few days.
6. Test the pressure once a day.
7. Put in a cool place when the kombucha is sparkling (be careful with the pressure).

Be ready to receive a high five from your friends!