Hibiscus-Ginger Kombucha Mocktail

We’re taking the humble home-brewed kombucha and elevating it to a different level with aromatic herbs and zesty tasting notes! Not only is it full of probiotics that our intestines love, but also a fun drink to impress your picky guests!

Although kombucha requires time and patience for fermentation, I promise you it’s definitely worth the wait. There are so many variations of ingredients and flavours to play around with, so get your creative chef hat on and experiment away! Nevertheless, this hibiscus-ginger flavour is a favourite of mine, especially since it’s a great refreshing beverage to cool off in our humid tropical weather.

TO MAKE THE KOMBUCHA

Ingredients:

• 1.6 L clean water

• 100g white granulated sugar

• 4 bags black tea/ 1 Tbsp loose tea

• 245 ml starter tea (unpasteurized, unflavoured store bought kombucha)

• 1 Scoby

Supplies:

• Black Tea: Plain black tea lays the base for your kombucha

• Store bought kombucha : You’ll need a starter tea to get things going (but can use your home brewed kombucha to start the following batches)

•  Large glass bottle (at least 4 L or 2 2L) or a dispenser

• Cheese cloth : Allows your kombucha to breathe while keeping dust and bugs out

• Flip Top Fermentation Bottle: These bottles have a tight seal specifically designed to keep the carbonation in

First Fermentation

1. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it.

2. Add the tea and allow to steep while water cools to room temperature (a few hours). Only when water is at room temperature is it ready to work.

3. Pour the sweetened tea into your jar(s), then pour store-bought kombucha in. Making sure to include any little gunkies that may be at the bottom.

4. Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band.

5. Set the jar(s) somewhere dark, still, and room temperature 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days.

Second Fermentation

1. Strain kombucha and funnel into bottles, leaving about 4cm at the top

2. Add your chosen sweetener (fresh or dried fruits) and seal tightly with lid.

3. Let ferment somewhere dark and room temperature for 3 to 10 days.

4. If desired, strain out fruit before serving. Place in the fridge to slow the carbonation process.

TO MAKE THE MOCKTAIL

(Makes 4 servings)

Ingredients

• 120 ml lime juice

• 120 ml hibiscus syrup

• 480 ml ginger kombucha

• 4 tsp cilantro, chopped

• 25 ml Seedlip Garden 108 (optional)

• Lime, sea salt, sugar and dried hibiscus for lining the glass

• Limes for garnish

Hibiscus simple syrup

• 250ml water

• 250 g unrefined sugar /honey

• 8 tbs dried hibiscus flowers

Heat the water first, before adding the sugar. Once sugar is dissolved, add hibiscus flowers. Remove from hear and allow flowers to steep for 15 mins or longer. Strain and and lt cool.

With a mortar and pestle crush a few dried hibiscus flowers and mix with equal parts salt and sugar. Use a lime to wipe the entire lip of the serving glass and roll in the sugar/salt/hibiscus mixture.

For the mocktail 

Add the lime juice, ginger kombucha, hibiscus simple syrup to a blender, and blend for 5 secs, add the cilantro and whiz for another 5 secs. Pour over ice into your rimmed glass with Seedlip (optional).

Download the printable recipe here!

This recipe was created as part of my Plant-Based Experience in collaboration with Chun Tsubaki. Photography by C.R Tan.