For a fresh (and caffeine-free) tea to try on your homemade kombucha, you have to try this Butterfly Pea Flower Kombucha recipe! Floral, fun, and so colorful!
If using butterfly pea flowers in 1st fermentation
14cupswater
1cupwhite sugar
2Tbspdried butterfly pea flowers
2cupsunflavored kombucha
1SCOBY
If using butterfly pea flowers in 2nd fermentation
4cupskombucha from a first fermentationcan be black or green tea
2tspdried butterfly pea flowers
Optional extrasdash of sugar/honey, mashed fruit
Instructions
1st FermentationIf using butterfly pea flowers in the 1st fermentation, please follow our instructions simply substituting the black tea bags for dried butterfly pea flowers. Be sure to strain out the flowers before adding the SCOBY.
2nd FermentationIf using butterfly pea flowers in the 2nd fermentation, follow the instructions below:
Bottle: Evenly distribute flowers into fermentation bottles, along with optional extras. Pour in kombucha, leaving 1 to 2 inches free at the top
Ferment: 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, straining out the flowers before serving. Can be stored in the fridge, tightly sealed, for several weeks.