Kombucha No Alcohol Lime Mint Bubbly Recipes
KOMBUCHA - NO- ALCOHOL LIME MINT BUBBLY
I have just discovered "Kombucha", and I LOVE IT! It is said to support- Digestion, Metabolism, Immune System, Appetite Control, Weight Control, Liver Function, Body Akalinity, Anti- Aging, Cell Integrity, Healthy Skin and Hair. This is from Wikopedia- "Kombucha is the Western name for sweetened tea or tisane that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Acetobacter-species and yeast cultures. It has gained much popular support within many communities, mentioned by talk show hosts and celebrities. The increase in popularity can be seen by the many commercial brands coming onto the retail market and thousands of web pages about this fermented beverage". You can read more there at- http://en.wikipedia.org/wiki/Kombucha . It will even tell you how to make Kombucha. I bought mine at a health food store, but I am soon going to make it myself. The drink I bought is called "Synergy". I bought the Gingerade, the Divine Grape, and the original. I love the flavored ones and can't wait to get other flavors to try. I believe the Grape flavored can be used in recipes called for wine if you don't use alcohol because it has the flavor of wine to me. You can use any flavor in this drink, but the ginger one was recommended. It may be a little too tart to some people so just add a little more mint. I hope you like it as much as I do.
Provided by RaWziLLa
Categories Beverages
Time 2m
Yield 2 large glasses, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the limes in a shaker (or something large enough with a lid).
- Add the agave and muttle. (mash or squish).
- Add ice along with 4 or 5 mint leaves.
- Add Kombucha (any flavor) to make the shaker 3/4's full.
- Top it off with the sparkling water to the top line of the shaker cup.
- Do not strain. Just pour into your glass and Enjoy!
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- Puree: Remove and discard the peel from the limes. Use a handheld immersion blender or countertop blender to puree the lime flesh, mint leaves, and sugar into a smooth pulp (add a splash of kombucha if needed to get things moving). Strain mixture through a wire mesh sieve to remove fibers, collecting the minty lime juice.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Equally distribute mint lime juice into bottles. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
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