How to make a delightfully floral rose kombucha! With just dried rosebuds and a few cherries (or sugar), your kombucha is transformed into a delicate rose flavor that you're going to love!
1/2gallonkombucha* from a first fermentationthis is not store bought kombucha, 1.9 L
8 to 10cherries**fresh or frozen and thawed
4Tbspdried food-grade rose budsabout 7 g
Instructions
Bottle: Mash cherries into a rough paste. Evenly distribute rose buds and mashed cherries into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top.
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.
Enjoy: Chill in the fridge before serving, optionally straining out the flowers and fibers. Can be stored in the fridge, tightly sealed, for several weeks.
Notes
*I used green tea kombucha here, but black or hibiscus tea would also pair well with rose.**Feel free to substitute a red berry (like strawberries or raspberries), or use 2 to 4 Tbsp of honey or sugar.