Since in my world strawberry mojitos belong in the category of ‘best things ever’, it was only natural to use that flavor combination and create Strawberry Mint Kombucha. My favorite kombucha to date, it makes strawberry lemonade blush in shame for not having a bazillion of live probiotics, virtually no sugar and the ability to quench thirst better than most other beverages because of its high content of vitamin B.
What is Kombucha
Kombucha is fizzy refreshing beverage produced by natural fermentation. It’s a product of metabolism of SCOBY (symbiotic culture of bacteria and yeast) in a medium of sweetened tea. Lactic bacteria and friendly yeasts from SCOBY consume sugars in tea converting them to acids, vitamins, minerals, and carbon dioxide. It is extremely simple to make at home, here is how I make kombucha at home.
Kombucha is full of probiotics and antioxidants
I personally think that along with kefir, kombucha is one of the most powerful health promoting remedies/foods out there. Authority Nutrition seems to share that opinion. That said, there is a good amount of skepticism about it since nobody actually conducted human studies about its benefits.
Fortunately, the world is full of nerdy chemists who sometimes turn into successful entrepreneurs, like these White Labs guys. They sell SCOBY mushrooms knowing every bit of cultures that goes into them, very neat.
Strawberry mint kombucha
I grew up in Russia drinking kombucha plain so I’m very used to its taste. Some folks find it funny, and also some varieties of kombucha taste better than others. But once you add fruit, berries or spices, it takes on their flavor and resembles fizzy aqua fresca, so good. Besides strawberry mint kombucha, I love ginger kombucha and also use kombucha in making homemade probiotic lemonade.
HOW TO MAKE STRAWBERRY KOMBUCHA
1/2 gallon kombucha (how to make kombucha)
6-7 strawberries, chopped
2-3 sprigs of fresh mint
Combine all ingredients in a half gallon mason jar.
Tightly cap, and leave at room temperature for 24-36 hours.
Remove the fermenting attachment, cap, and transfer to refrigerator.
Strawberry kombucha with mint is now ready to enjoy!
With my family getting so big, I don’t bother with cap bottles to keep the carbonation in, since we drink strawberry mint kombucha very fast. Plus the reCAP tops keep it air tight. If you drink it at a slower pace, you can use fermentation bottles like these to keep kombucha nice and fizzy. Remove strawberries and mint before bottling.
- ½ gallon kombucha (how to make kombucha)
- 6-7 strawberries, chopped
- 2-3 sprigs of fresh mint
- Combine all ingredients in a half gallon mason jar.
- Tightly cap, and leave at room temperature for 24-36 hours.
- Remove the fermenting attachment, cap, and transfer to refrigerator.
- Strawberry kombucha with mint is now ready to enjoy!