My Kombucha is finally done! I am giving it a few more days to sour up the way I like it, and then I’ll be bottling it to create a wonderful fizz.
I’ve been having some uncarbonated Kombucha from my continuous brew setup for breakfast the last few days. It’s already pretty amazing, and I definitely didn’t make enough!
I decided to liven up my KT ration this evening with a little lemon and ginger to aid in digestion, but mostly because I love lemon and ginger with Kombucha. The sour flavor of the lemon amplifies the vinegary taste of the KT, and the ginger adds a deliciously sweet, peppery tang. If you can get organic ginger, DO! It’s totally worth the marginal difference in cost, because the taste is incredible!
So, without further ado, here’s how you make a Kombucharita!
6 oz unflavored kombucha (homemade or store-bought)
1 thumb-sized piece of raw ginger, peeled
4 tbs freshly squeezed lemon juice
4-5 ice cubes
Blend the ginger, lemon juice, and ice in a blender until the ice is crushed and the ginger is pureed. Pour into a margarita glass or short tumbler. Pour KT over the ice mixture and stir slightly.Want to know more? Here’s a great Kombucha FAQ.
My articles on kombucha: