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.
Strawberry, Honey & Rose Petals Kombucha Recipe
Yields 3 litres of kombucha.
- Jar with large opening (4 litres or more)
- Cloth cover and rubber band to cover jar opening
- Pressure-resistant bottles
Or try our kombucha brewing kit!
- 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
- Add the teabags to the jar.
- Pour 500ml (2 cups) of hot water.
- Infuse tea for 15 minutes.
- Add the sugar and stir until dissolved.
- Add filtered water until you reach the 3 litre level.
- Add the kombucha scoby.
- Cover the opening with the cloth and secure with rubber band.
Fermenting the Kombucha
This step is often called first fermentation (F1).
- Ferment at room temperature for 10 to 15 days.
- Taste your kombucha starting on the 5th day or before.
- 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.
Preserving Your Scoby
- 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.
- Keep in the fridge for up to 6 months.
Flavouring Your Kombucha
This step is often called second fermentation (F2).
- Add the rose petals, honey and sliced strawberries to the plain kombucha, mix well, and cover the jar opening with the cloth cover.
- Infuse 12 to 24 hours at room temperature.
- Taste and add flavour to your taste. Don't be afraid to experiment! "Ooh! I have basil that looks beautiful; I could add it!"
- Filter (or leave the rose petals and strawberries because it's pretty!)
- Bottle in pressure-resistant bottles, and store at room temperature for a few days.
- Test the pressure once a day.
- 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!