Kombucha + Passion fruit + Mint

INGREDIENTS

• 1 x SCOBY
• 4 cups filtered water
• black tea
• 1 passion fruit
• 4 mint leaves
• 1 cup raw sugar
• 1 x jar (3L)

METHOD

**FIRST FERMENTATION**

Boil 4 cups of water.

To a jar add 4-6 tea bags, cover with boiling water.

Brew for 15 minutes, remove tea bags, add 3/4 cup-1 cup of raw sugar, stir until dissolved.

Top the jar up with cold filtered water, cover with paper towel, Let it cool down to room temp (3-6 hrs).

Add the starter liquid (that you get given with the SCOBY) then add the scoby (the whiter side up) cover with paper towel and rubber band and leave in dark place for 10-14 days.

 

**SECOND FERMENTATION**

After about 10-14 days (you can taste it with a straw each day and once you are happy with the flavour), you can bottle it in a flip top bottle. Add 1 scooped out passion fruit and a few mint leaves. Leave in the cupboard for 2 days, opening the bottle slowly to release gas. *if you prefer a more tart flavour, brew a bit longer, but be sure to check every day. It ferments faster in warmer temp

 

**BOTTLE** (makes a few bottles)

Open bottle carefully over the sink, strain and re-bottle into your Fressko flasks. Here we have used the LIFT 500ml Fressko Flask.

Refrigerate

ENJOY!!!

SHOP LIFT Flask