Taking full advantage of the bounty of summer herbs with this refreshing, cooling kombucha blend.
- 4-liter glass jar (for initial brew)
- Large/long metal spoon (do not use a wooden spoon)
- Clean cotton cloth
- Rubber band
- Glass (drinking) bottles or jars, with lids (for second brew, storage)
- Large/long metal straining spoon
- 1 cup organic pure cane sugar
- 5 Tazo Zen teabags, strings snipped off
- 2 green tea teabags, strings snipped off
- 2 7-inch sprigs of fresh rosemary
- ~1 cup fresh mint leaves (stems okay)
- 1 cup kombucha*
- Mother* (a.k.a. SCOBY)
- Bring 7-8 cups of water to a boil. While waiting for the water to boil, rinse out the large jar with hot water and assemble everything else you’ll need for the initial brew. (You will not yet need the bottles/jars.)
- Add the sugar to the jar and pour in the boiling water. Using the metal spoon, stir until the sugar has dissolved. Now add the teabags, rosemary and mint leaves. Stir again. Add another 6-7 cups of room temperature water to the jar (you want the water to come to about 2-3 inches from the top of the jar). Let the jar sit, uncovered, until it has cooled to room temperature. Now stir in the 1 cup kombucha and with CLEAN HANDS gently transfer the SCOBY to the jar. It will likely fall to the bottom. Later it will come up to the top of the jar.
- Cover the jar with the cloth, secure with the rubber band, and place the jar in a warm spot. I place mine on top of my refrigerator. The amount of time the batch needs to brew depends on the season/temperature (and personal taste preferences). Summer batches can take as little as a week; winter batches may take twice as long. It’s important to occasionally taste your brew – using a METAL spoon – so that you can end the first ferment when it tastes good to you.
- Once the brew has reached that point, it’s time to bottle it for the second ferment. You’ll want to get everything you need assembled before you start, so have your CLEAN jars/drinking bottles ready, a funnel and some paper towels or clothes to wipe up any spills. You’ll also want a small, CLEAN mason jar or other glass container in which to store the resulting SCOBY + the old SCOBY + about 1 cup kombucha so you can make more batches of kombucha!
- With clean hands, remove the SCOBYs and place them in a glass mason jar. Add about 1 cup of your kombucha to the jar, cover and store until needed in the refrigerator. Now, as best you can, strain out the rosemary, mint and teabags from the jar using the large metal straining spoon. You won’t be able to get everything, but that’s okay. Compost or discard the solids.
- Place a funnel in one of the drinking bottles and slowly and carefully pour in some kombucha. It will probably bubble up so watch carefully. I leave about 1-inch at the top of each drinking bottle. Continue with the remaining bottles/kombucha. You may wish to use a metal strainer for the last few cups of kombucha.
- Close the bottles and leave them out at room temperature for a few days. I usually let them sit between 4-5 days. This increases the bubbly factor. Place them in the refrigerator and they are now ready to consume!
- *If you haven’t made kombucha before, you will need to get SCOBY and a little bit of kombucha to get started. Once you get into the process, believe me, you will have more SCOBY than you know what to do with! I purchased my first SCOBY and starting liquid from Brooklyn Kombucha, but there are many other vendors. Links in post.
- Be careful when opening the drinking bottles – kombucha can get very bubbly.
- Serving Size: 12
- Calories: 71
- Sugar: 17
- Sodium: 3
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17
- Protein: 0
- Cholesterol: 0