What’s Brewing

Yuzu Ginger and Hibiscus Kombucha

Batch size:

1 gallon

Steeping Items:

10 bags of yuzu ginger green tea

1 cup dried hibiscus flowers

1 cup blue agave

1 active SCOBY

What to Do:

In a large stockpot bring one gallon of water to a near boil. Shut off the heat and add the tea bags. Steep tea for three minutes. Remove the tea bags and add the dried hibiscus flowers. Steep the flowers for one minute (or more if you want more color and flavor). Remove the hibiscus flowers. Stir in agave until dissolved. Cover and leave the mixture to cool to room temperature. Pour mixture into glass container and add SCOBY. Cover the container with a breathable cloth and attach it with a rubber band. Leave the container in a warm environment for two weeks. After two weeks, remove the SCOBY and place the SCOBY in a sealable container along with about a cup of the kombucha it has been fermenting in. Bottle the remaining kombucha.