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.

To find out more about the influence of tea on kombucha, see Which tea for my kombucha?

This recipe makes 3 litres of green tea, lime and honey kombucha.

Green Tea, Lime and Honey Kombucha Recipe

Try this mojito-flavoured kombucha recipe! Brewed with green tea instead of black tea, this kombucha is more delicate and herbaceous.

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Preparation Time 15

Fermentation 12

Course Drinks

Servings L

Equipment

Ingredients

1 kombucha scoby and its liquid culture (about 350 ml)
12 g green tea + 1 tsp. for the second fermentation (optional)
200 g sugar
2,5 L chlorine-free or filtered water
¼ cup honey
4 limes

Steps

Infusion and fermentation

Pour 500ml of boiling water into the jar.
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.

Add flavour

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.

Have you tried it?Share and tag @revolutionfermentation!

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.

Mojito kombucha recipe