Here's a delicious recipe for flavouring your kombucha, using hibiscus flower and rose hip.These two ingredients give kombucha a fruity, tangy flavour, a powerful red colour, and a big boost of vitamin C.
30mlrose hip (you can also use only the petals)or 11g
Steps
Preparing the kombucha
Pour 500ml of boiling water into the jar with the tea. Let it infuse for 10 minutes, then remove the tea.
Add the sugar and stir to dissolve.
Dilute the sweetened tea with cold water, to make up a total of 3L (the tea should be lukewarm or cold).
Add the liquid kombucha culture and film (scoby).
Cover with a cotton cloth to let air through and secure with a rubber band.
Fermenting the Kombucha
Ferment the kombucha for 5 to 10 days. As the days go by, the kombucha will become less sweet and more acidic.
From the fifth day onwards, taste the kombucha. If it is still too sweet, let it ferment for a few more days. When you are satisfied with the taste, move on to the next step.
Remove the film (scoby) and about 500ml (2 cups) of kombucha. Set aside for your next kombucha recipe.
Adding the Flavour
In a jar, brew hibiscus and rose hips in 500ml (2 cups) of boiling water. Let infuse for 20 minutes.
Remove the hibiscus and rose hips by straining the infusion. Compost the berries and flowers and save the liquid.
Once the infusion has cooled down, mix it with the plain kombucha.