Lemon Ginger Kombucha Recipe You Can Make At Home

Today, I’m excited to share a delightful recipe for Lemon Ginger Kombucha! This refreshing beverage is perfect for a hot day or as a fizzy alternative to sugary drinks. Making your own kombucha at home is not only fun but also allows you to customize flavors to your liking. So, let’s get started!

Lemon Ginger Kombucha

This Lemon Ginger Kombucha combines the zesty flavors of lemon with the warm spice of ginger, creating a perfect balance that is both refreshing and invigorating.

Lemon Ginger Kombucha ### Ingredients

4-6 bags of black or green tea
1 cup of sugar
1 SCOBY (symbiotic culture of bacteria and yeast)
1 cup of starter tea (from a previous batch or store-bought kombucha)
2-3 inches of fresh ginger, peeled and sliced
1-2 lemons, juiced
Filtered water
Bottles for storage (preferably glass)

Instructions

Start by boiling about 4 cups of water in a large pot. Once boiling, add the tea bags and let them steep for about 10-15 minutes. Remove the tea bags and stir in the sugar until it’s completely dissolved.
Pour the sweetened tea into a large glass jar or bowl, and add enough filtered water to make a total of about 1 gallon. Allow the mixture to cool to room temperature.
Once cooled, add the starter tea, ginger slices, and juice of one lemon. If you prefer a stronger lemon flavor, you can add more juice later during the second fermentation.
Gently place the SCOBY on top of the mixture. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. This allows the kombucha to breathe while keeping out dust and bugs.
Let the kombucha ferment in a warm, dark place for about 7-14 days. The longer it ferments, the less sweet and more tangy it will become. Taste it after a week to see if it’s to your liking.
Once it has reached your desired flavor, remove the SCOBY and set it aside for your next batch. Strain out the ginger slices and pour the kombucha into clean glass bottles, leaving about an inch of space at the top.
Add a splash of lemon juice to each bottle for an extra zing, and if you like it fizzy, seal the bottles tightly and let them sit at room temperature for another 3-5 days to carbonate.
Once carbonated, refrigerate the bottles to stop the fermentation. Your homemade Lemon Ginger Kombucha is now ready to enjoy!

Enjoy this refreshing drink straight from the bottle or pour it into a glass over ice. Either way, it’s a delightful way to hydrate and nourish your body!