Free recipe from The Kombucha Book
Lemon & ginger
The dependable first flavour: dry citrus, fresh ginger warmth and a bright tea finish.
Ingredients
About 700 ml
- 660 ml finished plain kombucha
- 25 ml pasteurised strained lemon juice
- 10 g fresh ginger, cut into thin coins
Method
- Add the lemon juice and ginger to a clean pressure-rated 750 ml bottle.
- Pour in the kombucha, leaving 3–5 cm headspace, then seal.
- Keep at 20–23°C for 1–2 days, then refrigerate for 12–24 hours before opening.