RECIPE: Kombucha Mocktail
Fruity Kombucha Mocktail
Trying to keep it a little less cray over the holiday season? It can be so easy to get caught up in the hype of Christmas and New Years festivities and often we consume more food or drink than we normally would. Let’s bring things back in check and put the focus on nourishing food to support detoxification and gut health.
This mocktail will have everyone wishing they were drinking it with you. A simple base of ginger kombucha, which can be store bought or you can make your own. Combine the kombucha with seasonal fruit and one of my favourite herbs, mint.
Kombucha is a fermented tea, this fermentation creates live bacteria that support our gastrointestinal health. Our health starts in the gut, so particularly nourishing at this time of year when overindulgence is often on the menu.
- Ginger kombucha
- 1 punnet of strawberries
- 1 lebanese cucumber
- 1 orange
- 1 sprig of mint
- 1 cup of ice
- Wash, drain and cut the strawberries in half.
- Slice the orange into discs and then cut in half.
- Wash and slice the cucumber in half length ways, then slice into cucumber sticks.
- Pluck a small handful of mint leaves from the mint sprigs.
- Place ice in two glasses.
- Add in small handful of strawberries, 2-3 orange half’s and a few mint leaves.
- Pour kombucha into the glass, add a couple of cucumber sticks and a small spring of mint.
If you’re time poor like me, buying a bottle of kombucha is the quick and easy option. There are so many quality brands brewing kombucha we’re spoilt for choice, plus it requires no pre-planning (great if you’re also spontaneous). If you want to try brewing your own, here are the steps:
- 1 kombucha scoby
- ¼ cup of rapdura sugar
- 1 litre of water
- 2 organic black tea teabags (or loose leaf equivalent)
- 2cm knob of fresh ginger, finely grated
- Bring water to boil and add teabags or loose leaf tea and then turn off the heat and allow the tea to steep for five minutes and then remove the tea.
- When the brew has cooled slightly, add the sugar and stir with a wooden spoon to dissolve.
- Cool the sweetened tea to room temperature and then pour the whole brew into a sterilised glass jar.
- Add the kombucha scoby to the jar using clean hands or wooden spoon, stir and cover the jar with some muslin (or other breathable fabric), securing in place with an elastic band.
- Allow the tea to ferment at room temperature for up to 7 to 10 days, and for a new scoby to form (in hot weather, it ferments faster).
- Taste the kombucha tea when it has reached 5 days of fermenting. The kombucha tea should taste pleasantly sour and faintly sweet. The longer you leave fermentation, the more sugar ferments out and the more sour/tart the brew becomes.
- When the kombucha tea has reached a taste you like and a new scoby has formed, remove the newly formed scoby (you may need to pull the old and new apart) and 100ml of the kombucha tea to start a new batch and repeat the process.
- Now it's time to start the second ferment. Pour the kombucha tea into a glass bottle or another jar, add grated ginger and place a lid tightly on and leave at room temperature. After 1 to 2 days, you can drink or refrigerate.
Adding more or less ginger is personal preference, you can also second ferment with fruit such as strawberries or blueberries.
Larger quantities of kombucha may be prepared from the second batch onwards, by increasing the ingredients proportionately.