Hibiscus Kombucha Recipe

If you are allergic to caffeine or would like to cut down caffeine consumption, using Hibiscus tea for Kombucha brewing is the way to go. Hibiscus, also called Rosella and Roselle, is known for its large, bright-colored flowers. It resembles Gumamela, but it is not the same. Hibiscus is found in warm, tropical regions. In Egypt, Hibiscus is made into a drink called Karkade. In Thailand, they make it into jams. In many other countries, it is used as a die or as tea. Hibiscus, when used as tea, gives a beautiful and vibrant magenta color. The taste is also sour, which is why it is often called as sour tea. The flavor is similar to that of cranberry tea. If you’ve been following me on Facebook or Instagram (if not, you really should click those links and follow me), you know I’ve been obsessed with my hibiscus kombucha tea lately.

 

Who wouldn’t be obsessed with that pretty color? And the babies, I mean the SCOBYs, it is making! It is pink! What I also like about using hibiscus for kombucha brewing is the flavor. It’s so good, there’s no need to add flavors. Anyway, if you are convinced that you need to make hibiscus kombucha tea now, here’s the recipe.

What you need:

(Makes a gallon batch)

  • a Live SCOBY and a cup of kombucha starter tea
  • 1 cup of sugar
  • a gallon of water
  • 15 grams of hibiscus tea (get it here)
  • a glass gallon jar
  • clean piece of cloth
  • rubber band

Instructions:

  1. Boil 4 cups of water. Once bubbles start to show, add your hibiscus tea.
  2. Steep the tea for 10 minutes, then strain.
  3. Add sugar and stir until sugar is dissolved.
  4. Mix it with the remaining water until cool.
  5. Pour the mixture onto your jar, then add your live SCOBY and kombucha starter tea.
  6. Cover the jar with your cloth and secure with a rubber band
  7. Place the jar in a warm, dark, dry place, away from anything
  8. Wait for 5-7 days. On the 5th day, taste the tea. If it’s tangy with hint of sweetness, it’s ready to harvest, if not, leave it to ferment longer. When you harvest, make sure to leave at least one cup of the tea and the SCOBY inside the jar. That will serve as your starter for the next batch. Place your harvested tea in jars or bottles and enjoy!

 

Ready to brew your own Kombucha tea at home? Click here to get your supplies.

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