Lemon Verbena Kombucha
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Ingredients
  • 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
Instructions
  1. Bring 1 cup of water to a boil.
  2. Steep the lemon verbena leaves in hot water for 15 minutes.
  3. Strain the leaves out and add the sugar. Stir until dissolved.
  4. Let the hot tea cool to room temperature.
  5. Add the plain kombucha and cooled lemon verbena tea to a large pitcher and stir.
  6. Using a funnel, fill the flip-top bottles with the kombucha.
  7. Seal the bottles and let sit in a cool, dark place for 3-7 days.
  8. After 3 days check one of the bottles and if it's bubbly put it in the fridge. Serve cold.
  9. If it's not bubbly, leave it out for a few more days. Check each day until it is carbonated.
  10. Store in the fridge and serve cold.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/lemon-verbena-kombucha/