A new habit I recently incorporated into my lifestyle is making homemade kombucha tea.
Kombucha has a host of health benefits but I take it primarily for digestion and gut health. I make sure my 6-year old son drinks one glass a couple of times per week. He loves it! You can learn more about why it’s so good for you here and here.
There are a variety of ways to make it – my personal favourite is to customize with hibiscus. Hibiscus has its own benefits, plus a great taste! You can use black, white or green tea for this recipe. However, I usually stick to green tea.
- 6 cups of water
- 1/2 cup organic white or coconut palm sugar
- 2 tbsp green tea leaves (or 7 tea bags)
- 1/3 cups of dried hibiscus leaves
- 1/2 cup starter liquid from a previous batch
- Kombucha SCOBY
- Glass container
- Cloth or towel
- Rubber band
Bring the water to a boil in a large pot. Remove from heat and mix in sugar until dissolved. In a fine-mesh strainer, place tea and hibiscus. Sit strainer in the pot, ensure the liquid covers the leaves and let sit for 10 – 20 minutes.
Remove the strainer and let cool completely – do not let hot liquid come in contact with your SCOBY. Once cooled, pour the tea into a glass container with the SCOBY and starter liquid. Cover with a clean cloth and secure with the rubber band. Let the mixture sit in a dark place for a minimum of 7 days.
I was lucky enough to get SCOBY from my aunt, along with the 1/2 cup starter liquid from a previous batch which is required for the recipe. You can also buy a SCOBY kit online to get started.
Once brewed and ready to drink, I love to add a drop of lemon doTERRA essential oil which is safe for internal use.