Homemade Watermelon-Mint Kombucha

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LOVE kombucha. HATE paying $4 a bottle. Solution: Make your own!!! Im learning so much about probiotics and what they can do for your body, and kombucha is one great way to stock up with these beneficial microorganisms. Live flora makes for a happy gut and a happier more energized you. Im slightly obsessed with the taste, and once you have your kombucha base flavor, the possibilities are endless. Watermelon-mint seemed like a perfect choice with the mint growing so plentifully in the garden, in which we called “melon-bucha.”  Earl-Grey, lavendar, and cantaloupe lime being the next few on our list.

1)Purchase a bottle unpasteurized, raw kombucha from your local health food store.

2)Steep two tea bags of your flavor choice in a gallon of boiling water, mix in 1/4 cup cane sugar, add kombucha

3)Let stand at room temperature for a week until mother, or mushroom develops

4)Add your choice of brewed tea into a clean 1/2 or 1 gallon jar (get creative here!)

5)Add 2 cups of turbinado sugar to each 1/2 gallon of tea, let cool to room temperature

6)Add mushroom or SCOBY and one cup of the previous kombucha

7)Cover with cheesecloth and secure with rubberband. Let sit for in cool dark area for one week.

8)Separate mushroom and reserve one cup of kombucha.

9)Add the remaining liquid, and desired fruits and herbs, in individual mason jars

10)Seal jars and let sit for 3 more days to develop carbonation.


*Now you have a mother to make future batches, and to also separate to gift to friends

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