Pomegranate Kombucha

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: 30 Minutes or Less

4 cups hot water
10 cups cold water
6 black tea bags
1 cup sugar
1 SCOBY + 1/2 cup starter (you would
get this from anyone who brews
8 mason jars (500 ml capacity)
2 cups pure pomegranate juice
Wash and rinse a 1-gallon glass vessel (e.g. a pickle jar). Add hot water to the jar and dissolve the sugar in it. Add tea bags and steep until it comes to room temperature. Add cold water and remove tea bags. Mix in SCOBY (symbiotic culture of bacteria and yeast) and starter liquid. Cover with cloth and let it sit for 7-10 days undisturbed. On day 7, taste for sweetness. If it is too sweet, check again the next day (sweetness lessens over time). Once to your taste, begin the second fermentation to add carbonation and flavour. (Day 10 may be a good stopping point â it should have an apple flavour, not too sweet and not like vinegar.)
When ready, make sure you first set aside ½ cup of kombucha and the SCOBY for your next batch. Pour 1/4 cup of pure fruit juice in the bottom of each mason jar and fill to within 3/4â of the rim with the kombucha. Seal the jars tightly and allow to sit on your counter for about 4 days. After 4 days, put it in the fridge and drink it cold.
You may have to strain the tea before you drink it because a small SCOBY sometimes forms in the jar. Yield: 8 x 500ml jars.

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