Beet Kombucha

Ingredients: 12 cups homemade kombucha 8 teaspoons beet powder 1 cup maple syrup

Ingredients: 12 cups homemade kombucha 8 teaspoons beet powder 1 cup maple syrup

Line up 4 bottles (25 ounce) with flip top lids.  Pour 2 teaspoons beet powder and ¼ cup maple syrup into each 25 ounce bottle.

Line up 4 bottles (25 ounce) with flip top lids.  Pour 2 teaspoons beet powder and ¼ cup maple syrup into each 25 ounce bottle.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

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