Grape Kombucha
Servings
1
QuartKombucha is a fermented beverage that has found its way to store shelves everywhere, thanks to its probiotic health benefits and tasty tart flavor. Grapes provide an additional healthy boost to this refreshing kombucha. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this kombucha using fresh green grape juice.
Ingredients
1 cup Green California grapes, mashed
4 cups Green California grapes, juiced*
1 cup Water
2 Tbsp Green tea leaves
¼ cup Honey
1 Tbsp Kombucha scoby
Directions
- Heat the mashed grapes with the fresh green grape juice, water, green tea leaves, and honey until just simmering.
- Strain and allow to cool to 95°F.
- Place into a sterile glass container, add the scoby, and cover with cheesecloth.
- Allow to sit at room temperature for 2 weeks until the scoby has grown and the kombucha has a sour taste.
- Carefully decant the liquid off of the scoby and refrigerate. Enjoy the kombucha for up to one month. Keep the scoby for future batches of kombucha.
- *Note: To prepare the green grape juice, puree grapes in a blender then pass through a fine mesh sieve.
