Mango Kombucha Slushie Recipes
MANGO-GINGER KOMBUCHA
Provided by Alton Brown
Categories beverage
Time P24DT12h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.)
- Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves.
- Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY.
- Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F.
- When you're happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY.
- Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook's Note).
- When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month.
MANGO KOMBUCHA SLUSHIE
Ginger kombucha adds bright flavor and plenty of healthful probiotics to this tropical fruit smoothie.
Provided by Alejandro Junger
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place all the ingredients in a blender and blend on a high setting until the frozen fruit has broken down. Serve immediately.
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- Puree: Use a handheld immersion blender or countertop blender to puree mango into a smooth pulp.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. 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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- Puree: Use a handheld immersion blender or countertop blender to puree mango into a smooth pulp.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. 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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