Rose Kombucha

Ingredients: Rose Simple Syrup –  1 cup dry edible rose petals – 2 cup sugar – 2 cup water

Ingredients: Rose Simple Syrup –  1 cup dry edible rose petals – 2 cup sugar – 2 cup water

Ingredients: Rose Kombucha –  12 cups homemade kombucha – 2 cups rose simple syrup

Ingredients: Rose Kombucha –  12 cups homemade kombucha – 2 cups rose simple syrup

Rose Simple Syrup In a saucepan, bring rose petals, sugar, and water to a boil. Reduce heat and simmer partially covered for 10-15 minutes.

Rose Simple Syrup In a saucepan, bring rose petals, sugar, and water to a boil. Reduce heat and simmer partially covered for 10-15 minutes.

Place a fine mesh strainer over a jar or bowl and strain the flowers from the simple syrup. Let cool.

Place a fine mesh strainer over a jar or bowl and strain the flowers from the simple syrup. Let cool.

Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles. Pour ½ cup rose simple syrup into each 25 ounce bottle.

Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles. Pour ½ cup rose simple 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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