Ever feel like you’re stuck in a rut, drinking the same old stuff day in and day out? I totally get it. Sometimes, you just need something… different. That's why I'm absolutely buzzing to share my recipe for Tangerine Thyme Tonic Kombucha! It’s not just a drink; it’s an experience, a burst of sunshine in every sip, and a way to impress your friends with your mad fermentation skills. I remember one time, my friend Sarah visited from out of town. I brewed a batch of this just before she arrived, and she was absolutely floored! Now she brews it herself on the regular!
Kombucha might sound intimidating, but trust me, it’s easier than baking a cake (and way more rewarding, in my humble opinion). Plus, the health benefits are pretty amazing – probiotics, antioxidants, and a refreshing alternative to sugary sodas. One time, I had a terrible cold, and this kombucha was the only thing that soothed my throat. A friend of mine was saying that drinking kombucha helps her gut stay healthy. This particular recipe perfectly balances the tangy kombucha base with the sweet citrusy notes of tangerine and the earthy, aromatic touch of thyme. It's a symphony of flavors that will dance on your tongue.
So, what makes this Tangerine Thyme Tonic Kombucha so special? It's all about the combination. The sweetness of the tangerines perfectly complements the slight tartness of the kombucha, while the thyme adds an herbaceous complexity that elevates the flavor profile to something truly extraordinary. Plus, making your own kombucha is incredibly satisfying. There is something about watching the fermentation happen and the fizzy deliciousness form that's just magical. So ditch the store-bought stuff and let's embark on this booch-tastic journey together!
Required Equipments
- Large Glass Jar (1 gallon)
- Breathable Cloth Cover
- Rubber Band
- Bottles for Second Fermentation (e.g., flip-top bottles)
- Fine-Mesh Strainer
- Funnel
Tangerine Thyme Tonic Kombucha: Frequently Asked Questions
Tangerine Thyme Tonic Kombucha
This Tangerine Thyme Tonic Kombucha recipe offers a refreshing and flavorful twist on homemade kombucha, blending the tangy base with sweet tangerine and aromatic thyme for a uniquely delicious probiotic drink. Perfect for impressing friends or simply enjoying a healthier beverage!
⏳ Yield & Time
Yield: 4 (8 oz servings) servings
Preparation Time: 30 minutes
Cook Time: 10080 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Brew the Tea: Boil 4 cups of filtered water. Remove from heat and add the black or green tea bags. Steep for 10-15 minutes. Remove the tea bags and let the tea cool to room temperature. Trust me, patience is key here; hot tea will harm your SCOBY.
- Prepare the Jar: Pour the cooled tea into your large glass jar. Add the 1 cup of sugar and stir until completely dissolved. Sugar is crucial for feeding the SCOBY and creating that tangy goodness.
- Add Starter Tea: Pour in the 1 cup of unflavored, raw kombucha (starter tea). This helps to lower the pH of the tea, preventing mold growth early on. It's like giving your SCOBY a head start!
- Introduce the SCOBY: Gently place the SCOBY into the jar. Don't worry if it sinks; it's perfectly normal! It'll float eventually, or a new SCOBY will form on the surface.
- Cover and Ferment: Cover the jar with a breathable cloth (like cheesecloth or a coffee filter) and secure it with a rubber band. This allows air to circulate while keeping fruit flies out. Ferment in a dark, room-temperature (70-75°F) place for 7-30 days. Taste test after 7 days to see if it suits your liking.
- Prepare Tangerine Thyme Infusion: While the first fermentation is happening, peel and juice 2 tangerines. Lightly bruise 4 sprigs of fresh thyme to release their oils. You can gently smack them a few times on the counter.
- Strain the Kombucha: After the first fermentation, carefully remove the SCOBY with clean hands (or a thoroughly cleaned utensil) and set it aside in a small bowl with some of the kombucha from the jar (about 1 cup). This is your SCOBY hotel!
- Second Fermentation: Pour the strained kombucha into your fermentation bottles, leaving about an inch of headspace. Add about 2 tablespoons of tangerine juice and 1 sprig of bruised thyme to each bottle. Seal the bottles tightly.
- Fizz and Flavor: Let the bottles sit at room temperature for 1-3 days for the second fermentation. This is where the magic happens, and the kombucha gets its fizz and flavor. Burp the bottles daily (open them briefly to release pressure) to prevent explosions. Seriously, burping is a must!
- Chill and Enjoy: Once the kombucha reaches your desired level of fizziness, refrigerate the bottles to slow down fermentation. This prevents them from becoming overly sour. Chill for at least 3 hours before opening. The cold also helps prevent bottle bombs! Serve chilled and enjoy the tangy, citrusy, and herbaceous flavors of your Tangerine Thyme Tonic Kombucha. It's like sunshine in a bottle!
📝 Notes
- Use high-quality tea for the best flavor.
- Ensure your SCOBY is healthy and active for successful fermentation.
- Adjust the brewing time based on your taste preferences and room temperature.
- Always burp bottles during the second fermentation to prevent explosions.
🍎 Nutrition
Calories: Approximately 60 kcal per serving (8 oz)
Protein: 0g
Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Calcium: Varies based on fermentation time and ingredients
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