Kombucha
While I don’t use white sugar in my cooking or baking, the experts say it is essential for this recipe. The white sugar reacts with the tea and kombucha culture to produce acetic, lactic and glucuronic acid. Recipe from Sally Fallon’s, Nourishing Traditions (used with permission)
1 ½ liter filtered water
1 cup organic white sugar
3 organic black tea bags
1 kombucha mushroom or starter culture
Directions: Boil water in a large pot. Add sugar and stir until dissolved. Remove from heat and add the tea bags. Steep tea bags until water has completely cooled. Remove tea bags and pour cooled liquid into a glass bowl (not plastic). Place the mushroom on top. Cover loosely with a clean cloth or towel and transfer to a warm, dark place. Let mixture sit for 7-10 days. When the mixture is ready the mushroom will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the mushroom and store in a glass container in the refrigerator until you are ready to use again. (After your first time making kombucha the mushroom will have grown a second spongy pancake. This can be used to make other batches or you can give one away to a friend.) Pour kombucha into a glass jar or pitcher with a tight fitting lid. Store in your refrigerator.
Once ready; blend with any fruit to make a fruity flavour !
We used 1 cup raspberries to 700 ml of kombucha!