Hibiscus Kombucha

Ingredients:  14 cups filtered water ½ cup hibiscus flowers 1 cup cane sugar 1 kombucha culture* 1-2 cups homemade kombucha

Bring 2 cups filtered water to a boil. Add hibiscus flowers and remove from heat. Allow to steep 5-10 minutes.

Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.

Add sweetened tea to a clean gallon sized jar. Fill with room temperature filtered water. Using a kitchen thermometer, make sure the tea is 75°-85°.

Add kombucha culture and 1-2 cups homemade kombucha (or starter culture and starter tea) to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.

Place the jar in a warm area that is between 75°-85°. Cold temperatures cause mold, so a warm area is necessary for the success of your kombucha!

The kombucha will be ready between 7-21 days. Taste it at day 7. If it's too sweet, ferment it longer. I like to brew mine for 18 days.

Click to get  the recipe @ createmindfully.com