Grape Kombucha

Method

1. Heat the mashed grapes with the fresh green grape juice, water, green tea leaves, and honey until just simmering.
2. Strain and allow to cool to 95°F.
3. Place into a sterile glass container, add the scoby, and cover with cheesecloth.
4. Allow to sit at room temperature for 2 weeks until the scoby has grown and the kombucha has a sour taste.
5. 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.
6. *Note: To prepare the green grape juice, puree grapes in a blender then pass through a fine mesh sieve.