Free recipe from The Kombucha Book
Mango & lime
Mango gives the final bottle a sunny, rounded fruit flavour while lime keeps the finish brisk.
Ingredients
About 700 ml
- 650 ml finished plain kombucha
- 40 ml fine-strained mango nectar
- 10 ml pasteurised strained lime juice
Method
- Add the mango nectar and lime juice to a clean pressure-rated 750 ml bottle.
- Pour in kombucha, leaving 3–5 cm headspace, then seal.
- Keep at 20–23°C for no more than 24 hours, then chill for 12–24 hours and open slowly.