Cherry Hibiscus Kombucha

Ingredients: – 12 cups hibiscus kombucha – 2 cups cherries

Ingredients: – 12 cups hibiscus kombucha – 2 cups cherries

If using frozen fruit, allow to thaw first. Line up 4 bottles (25 ounce) with flip top lids.

If using frozen fruit, allow to thaw first. Line up 4 bottles (25 ounce) with flip top lids.

Pour smushed cherries into 4 (25 ounce) bottles with flip top lids or other air tight bottles. (½ cup cherries will go into each bottle.)

Pour smushed cherries into 4 (25 ounce) bottles with flip top lids or other air tight bottles. (½ cup cherries will go into each bottle.)

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

Using a funnel, pour freshly made hibiscus 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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