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Strawberry, Honey and Rose Kombucha Recipe

Strawberry, Honey & Rose Petals Kombucha Recipe

Nothing beats using fresh ingredients to flavour a freshly brewed kombucha! So, to celebrate summer, here's a delicious strawberry, honey and rose petal-flavoured kombucha recipe for a refreshing probiotic-rich beverage.

 Strawberries kombucha

Strawberry, Honey & Rose Petals Kombucha Recipe

Yields 3 litres of kombucha.

 

Equipment

Or try our kombucha brewing kit!

 

Ingredients

  • 1 kombucha scoby and its liquid starter (350ml / 1.5 cups)
  • 12g (3 tsp.) of tea
  • 180g (3/4 cup) sugar
  • 40g (1/8 cup) honey
  • Petals of 3 large roses or 8 wild roses in full bloom (dried is OK)
  • 10 to 20 ripe strawberries
  • 2.5L (10 cup) of chlorine-free or filtered water

 

Preparing the Kombucha

  1. Add the teabags to the jar.
  2. Pour 500ml (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 opening with the cloth and secure with rubber band.

 

    Fermenting the Kombucha

    This step is often called first fermentation (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 be adding honey in the next step.
    Kombucha fermenting in jar

    Preserving Your Scoby

    1. Put the kombucha scoby and 350ml (1.5 cups) of kombucha (starter) aside in a jar. You can use them to brew your next batch.
    2. Keep in the fridge for up to 6 months.

     

    Flavouring Your Kombucha

    This step is often called second fermentation (F2).

      1. Add the rose petals, honey and sliced strawberries to the plain kombucha, mix well, and cover the jar opening with the cloth cover.
      2. Infuse 12 to 24 hours at room temperature.
      3. Taste and add flavour to your taste. Don't be afraid to experiment! "Ooh! I have basil that looks beautiful; I could add it!"
      4. Filter (or leave the rose petals and strawberries because it's pretty!)
      5. Bottle in pressure-resistant bottles, and store at room temperature for a few days.
      6. Test the pressure once a day.
      7. Put in a cool place when the kombucha is sufficiently fizzy (be careful with the pressure).

       

      Enjoy, and get ready to get a high-five from your awestruck friends!

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