2 Litres already brewed Kombucha tea (find the basic recipe here) or halve the recipe below for 1 Litre
4 dried organic hibiscus flowers
200ml filtered water
1 tbsp organic sugar (optional, but this really helps create a lot of fizz for the second fermentation)
Funnel, mesh sieve(plastic or stainless still is ok)
Instructions
Clean all jars and equipment with hot water and white vinegar (distilled vinegar)
Allow to air dry
Boil the 200mls of water and add to the jar or bottle
Dissolve the tbsp of sugar in the water and add the hibiscus flowers (if you are using bottles with narrow necks, dissolve it in a glass measuring jug or jar, then pour it in the bottle afterwards)
Allow to cool to room temperature
Add a handful of frozen raspberries
Leave for a couple minutes for the berries to come to room temperature
Remove your scoby to a clean dish and add ½ cup of the already brewed Kombucha tea to your scoby
Using a mesh sieve to catch any stringy bits, pour the remaining brewed Kombucha tea into the jar/bottle with the hibiscus and raspberries
(If you have you any brewed Kombucha tea left over, you can keep it in a separate jar with a muslin cloth on top to grow a spare scoby)
Close the jar and leave at room temperature for 2-5 days depending on your climate (I am only leaving it for 2 days as it is so hot in Vietnam. When I was in Australia, I would leave it for a couple weeks at room temp during the winter)
Open the bottle every 3 days or so to burp the bottle and reduce the risk of it exploding especially in warmer climates.
Move to the fridge if you prefer your Kombucha cold
Hope you enjoy! xx
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/organic-hibiscus-raspberry-kombucha-tea/