Recipe: Hibiscus Kombucha

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When we started making kombucha we followed the rules: black tea, sugar, starter, SCOBY and nothing else until after fermentation. But as our SCOBY replicated, cloning itself every batch, we got a little less precious with it. What was the harm of pulling off one layer and trying something new?

So we started experimenting: different teas, different sugars, no tea at all. And the results were delicious.

Hibiscus Kombucha is a delight. It’s hot pink (and turns the SCOBY pink too!) tart, floral, fruity and totally delicious. It’s different than any kombucha you’ve had (or made) - because we make it with 100% hibiscus instead of tea during fermentation.

We strongly recommend keeping your regular kombucha going along side it (it would stress the culture to change up its food source every week). But if you have SCOBYs to spare - peel off a layer and make this tangy, hot pink kombucha your next batch.

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Hibiscus Kombucha Fermenting
Hibiscus Kombucha - Pink SCOBY
Hibiscus Kombucha

Ingredients: 

  • 1 cup hibiscus flowers

  • 1/2 cup sugar

  • 1/2 cup kombucha starter

  • 1 SCOBY

  • water

Directions: 

  1. Bring one quart of water to a boil. Remove from heat, add sugar. and stir until dissolved. Add hibiscus and allow to steep while it cools.

  2. Let cool to room temperature. Transfer to half gallon fermentation jar and top with cool water. Add kombucha starter. Place SCOBY in jar, cover with cloth, and secure. Let it ferment for 7-10 days out of direct sunlight. Note: your SCOBY may not float but will create a new SCOBY layer at the surface over the course of fermentation. We also find that a new SCOBY takes closer to 10 days to ferment.

  3. When your kombucha has reached your desired levels of tartness it’s ready to drink. Remove SCOBY from kombucha, then transfer liquid to a clean jar. If you want to get started on another batch of hibiscus kombucha, reserve 1/2 cup kombucha (this will be your starter) and the SCOBY and repeat.

  4. Your kombucha is ready to drink! We drink most of our kombucha straight, over ice. But if you prefer it fizzy you need to bottle your kombucha.

  5. To carbonate: bottle your kombucha (we like swing-top bottles), and allow to sit for 1-2 more days at room temperature before opening and drinking. Enjoy!