Strawberry Kombucha
With summer sunshine comes summer strawberries, one of our all time favourite fruits! We made our gorgeous Strawberry Kombucha using our Traditional Strawberry Jam, which is made with a mixture of sweet strawberries, and contains whole pieces of strawberry, but you can also make your version using some of our other Strawberry range
Prep time: 15 mins
Cooking time: 0
Serves: 4
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2 organic green teabags (or 2 tsp loose leaf)2 organic black teabags bags (or 2 tsp loose leaf)2 tablespoons of Folláin Traditional Strawberry Jam (or to taste)1 medium scoby, plus 100-200ml starter liquidHandful of fresh, chopped berries (strawberries, blueberries or bashed raspberries)
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- Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar.
- Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar. Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'.
- Secure with an elastic band and label the jar with the date and its contents. Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight.
- Do not put the jar in a cupboard, as air circulation is important. After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become.
- When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
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Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into
a flip-top bottle and seal. - Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour.
- Strain and chill to serve.
Ingredients
- 2 organic green teabags (or 2 tsp loose leaf)
- 2 organic black teabags bags (or 2 tsp loose leaf)
- 2 tablespoons of Folláin Traditional Strawberry Jam (or to taste)
- 1 medium scoby, plus 100-200ml starter liquid
- Handful of fresh, chopped berries (strawberries, blueberries or bashed raspberries)
Method
- Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar.
- Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar. Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'.
- Secure with an elastic band and label the jar with the date and its contents. Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight.
- Do not put the jar in a cupboard, as air circulation is important. After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become.
- When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
-
Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into
a flip-top bottle and seal. - Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour.
- Strain and chill to serve.
