9 August, 2019
Wow! It’s been a while in-between drinks, a fermented tea that is……
We have most certainly still been enjoying our Kombucha brews, but it’s been a long while since we’ve tried a new flavour though. But our latest concoction was a mandarin-infused Kombucha.
Makes 3 bottles.
3 Pieces of mandarin peel (1.5 inch by 1.5 inch)
3 Slices of Mandarin flesh
Step 1: Slice each mandarin peel into thin 1 inch match-sticks (be sure to keep each peel’s match sticks in its own portion).
Step 2: Dice the mandarin flesh into little chunks and add the diced flesh and strips of peel to their respective bottles.
Step 3: Add in Kombucha, fresh from its week of fermentation.
Step 4: Allow Kombucha to undergo its secondary fermentation in the bottle.
Step 4: Refrigerate after a week of secondary brew.
And then enjoy a mandarin infused Kombucha, perfectly tart and perfectly tasty!