Hey Guys and Gals! A cool, fresh mint kombucha. Start with finished kombucha from the first fermentation.
Ingredients
4 cups of kombucha
10 to 12 fresh mint leaves
1 teaspoon sugar
1 tablespoon lime juice (optional)
Directions
1. Bruise the mint leaves with the sugar to release the oils. Add the lime juice if using.
2. Mix in the kombucha and divide into bottles, leaving room at the top.
3. Second fermentation: leave at room temperature for 1 to 3 days. Open a bottle daily to release pressure.
4. Refrigerate, strain out the mint and serve chilled.