Lemon Verbena Kombucha
- ½ gallon of green tea kombucha (directions to make it are here)
- 2 cups fresh lemon verbena leaves (or other herb of choice such as mint, rosemary or thyme)
- 1 cup of hot water
- 1 tablespoon of sugar
- Bring 1 cup of water to a boil.
- Steep the lemon verbena leaves in hot water for 15 minutes.
- Strain the leaves out and add the sugar. Stir until dissolved.
- Let the hot tea cool to room temperature.
- Add the plain kombucha and cooled lemon verbena tea to a large pitcher and stir.
- Using a funnel, fill the flip-top bottles with the kombucha.
- Seal the bottles and let sit in a cool, dark place for 3-7 days.
- After 3 days check one of the bottles and if it's bubbly put it in the fridge. Serve cold.
- If it's not bubbly, leave it out for a few more days. Check each day until it is carbonated.
- Store in the fridge and serve cold.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/lemon-verbena-kombucha/
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