Lemon Strawberry Kombucha

• Produce

  • 1/2 Meyer lemon
  • 2 Strawberries, medium fresh or frozen

• Other

  • 1/2 gal Lon fermented kombucha

Found on wholenaturallife.com

Ingredients

• 1/2 gallon fermented kombucha
• 1/2 Meyer lemon, visible seeds removed
• 2 medium strawberries, fresh or frozen

Directions

• First, make a batch of unflavored kombucha according to the directions in my how to make kombucha post post. Depending on how sour you want your kombucha to be, this may take anywhere from 7 days to a few weeks.
• When your kombucha is finished fermenting, fill a half gallon jar with kombucha. Take your lemon half and squeeze it into your kombucha. I usually do this by hand, but you can use a reamer if you want. Add the lemon half to your jar. Add your two strawberries, then cap tightly and store at room temperature.
• The lemon and strawberries will start infusing into the kombucha immediately, but it may take a day or more before theyve sufficiently flavored the kombucha. You can either remove the fruit after a few days or leave them in until youre done drinking your kombucha. (I usually leave them in, and have yet to have any issues with them going bad.)
• Enjoy your delicious lemon strawberry kombucha! You can store it at room temperature or in the fridge. If you leave it out at room temperature, just know that it will continue to ferment and become more sour as time passes. We drink it quickly enough that this is rarely an issue in my house, but occasionally I do end up tossing the end of a bottle because its become too tart for my tastes.
• You should also know that eventually a new SCOBY may start growing in your finished kombucha. This is not a problem; just discard it when youre done with the bottle, or earlier if it gets in your way. Dont use it to start a new batch of kombucha--you only want to use SCOBYs from unflavored kombucha.