If you are looking for something fresh, crispy tasting I cannot recommend this recipe enough. The flavours of the berries and lightly sweetened elderflower are wonderful. A healthier and sustainable alternative to any shop bought fizzy drinks
Raspberry Elderflower Kombucha Mocktail
- 1 ltr BRITA filtered water
- 60g white sugar
- 1 raspberry tea bag
- 350ml pre-made kombucha
- 1 SCOBY (you can buy this online – it protects the ferment-ing drink and helps maintain the correct environment needed for kombucha making)
- 2/3 cup fresh raspberries, halved plus more to garnish
- 100ml elderflower cordial
To make the mocktail recipe, I recommend refrigerated pre-made kombucha.
Fill the kettle with one cup of the BRITA filtered water and boil the water.
Place the teabag in a mug and pour over the just boiled water. Leave the tea to steep and cool for 25 minutes.
Step One – The First Fermentation
Once the tea is cooled a little, add it to a large glass, sealable jug with the sugar and stir to combine.
Remove the teabag using a wooden spoon and add the SCOBY and the premade kombucha. Following this, leave the lid of the bottle open and cover with a tea towel. You should leave this at a room temperature of around 20 degrees and out of direct sunlight for about 7 – 10 days to ferment.
Once your kombucha is brewed, remove and set aside.
This is the first fermentation done.
Step Two – Adding The Flavours
For the second fermentation you can amp up the flavour a bit.
Here is where you can experiment with addi-tional flavours. The best way to do this is adding a ginger tea bag, or perhaps lemongrass.
After you add the flavours, seal the jar up and leave it to steep for a few more days. Just make sure you burp the kombucha to relieve the gas bubbles a bit everyday for the second fermentation.
Divide the raspberries equally between 4 glasses, then add a dash of elderflower cor-dial and top each glass up with the brewed kombucha.