Simple Pomegranate Kombucha Recipe: Healthy, Vegan, and Gluten-Free
Prep Time: 20 minutes
Fermentation: 7-10 days
Yield: 4 liters (about 5 bottles)
Ingredients:
- 4 liters of filtered water
- 8 green tea bags (or black tea)
- 200 grams of raw sugar (don’t worry, it’s for the SCOBY)
- 250 ml of starter kombucha (from a previous batch or store-bought raw kombucha)
- 1 kombucha SCOBY (the friendly “mushroom” that does all the work)
- 375 ml fresh pomegranate juice
- A handful of pomegranate seeds for fun (optional)
Instructions:
1. Brew the Tea:
Boil 4 liters of water, then steep 8 tea bags for about 5 minutes. Stir in 200 grams of sugar until it’s dissolved. Let it cool down completely to room temperature (hot tea will hurt your SCOBY!).
2. Add the SCOBY:
Pour the cooled tea into a large glass jar, add 250 ml of starter kombucha, and carefully place the SCOBY on top. Cover with a clean cloth and secure it with a rubber band.
3. First Fermentation (7-10 Days):
Place your jar in a warm, dark spot for 7-10 days. Start tasting after 7 days. If it’s tangy enough, you’re ready for the next step; if not, give it a couple more days.
4. Add Pomegranate:
Remove the SCOBY, then pour the kombucha into bottles. Add about 75 ml of pomegranate juice to each bottle. Seal them tightly and let them sit for 2-5 days to get fizzy. Remember to “burp” the bottles daily to release pressure.
5. Chill & Enjoy:
Once they’re fizzy, refrigerate the bottles and enjoy your homemade pomegranate kombucha! Toss in a few pomegranate seeds for extra fun!
Why You’ll Love It:
- It’s packed with probiotics for a happy gut.
- The pomegranate gives it a sweet, tangy twist.
- It’s raw, vegan, gluten-free, and totally refreshing!
Making kombucha is like watching a little kitchen science experiment, and the result is a deliciously fizzy drink. Enjoy every tangy, fruity sip
