Fresh Ginger and Lemon Kombucha

Refreshing lemon and spicy ginger come together in this healthy, bubbly drink.

Making your own kombucha is a fun and rewarding process. It is exciting to watch the kombucha sit and bubble on your counter, filling the jar with gut-healthy bacteria. It is also a true test of patience. You need to wait to enjoy that fizzy goodness!

Making your own kombucha also gives you the chance to flavor it anyway you’d like. You can pick what you add into the kombucha and make sure that only delicious, flavorful, healthy ingredients are in each cup. Kombucha is meant to be a nutrient dense, immune system boosting beverage. This recipe is exactly that!

Our fresh ginger and lemon homemade kombucha is full of antioxidants. Lemons are loaded with vitamin C and flavonoids. Lemon juice has been shown to have anti inflammatory effects and can help protect your body from cell damage. Ginger has much of the same. Ginger can fight nausea, help fight germs and even soothe sore muscles. Add these two awesome ingredients to gut- healthy kombucha and you have made an incredibly powerful drink!

Try adding some fresh fruit to your ginger lemon kombucha. A few fresh raspberries, sliced strawberries or blueberries go really well in this drink. Have you ever wondered do the flavors of ginger and cherries go together? The answer is yes! And a few fresh cherries in our ginger kombucha will taste fantastic.

When cold season comes around, you should definitely have a batch of ginger and lemon kombucha brewing around the clock. It will help keep you healthy and you will love how good it tastes. A delicious, immune system boosting drink is one you need to try!

Fresh Ginger and Lemon Kombucha Recipe

5 from 2 votes

Recipe by Mocktail.net

Servings

12

servings

Prep time

336

hours 

Ingredients

• 14 cups water

• 1 cup sugar

• 8 black tea bags

• 2 cups unflavored kombucha (store brought or previously made)

• 1 three inch SCOBY

• ½ cup fresh squeezed lemon juice

• 2 Tbsp fresh chopped ginger

• 1 Tbsp honey

Directions

• Bring the 14 cups of water to a boil in a clean pot. Add the sugar and stir to dissolve. Remove the pot from the heat.
• Add the tea bags to the water and let steep until the water cools to room temperature.
• Remove and discard the tea bags.
• Once the water is completely cooled (it MUST be room temperature, not hot at all), pour the tea into the large glass jar.
• Gently stir in the kombucha starter.
• Gently place the SCOBY inside the jar and then cover the jar opening with the cheesecloth. Wrap the top of the jar with the rubber bands to keep the cheesecloth in place.
• Place the jar in a cool, dark spot that will not get too hot. Let the tea sit for 8 days.
• After 8 days, the kombucha should have a thick SCOBY layer on top. You can peel it off and save it for your next batch of kombucha. Store it in the fridge in an airtight container until you are ready to use it. Also reserve two cups of plain kombucha at this point, saving it also for your next batch.
• Strain the remaining kombucha into a clean pitcher.
• Divide the kombucha into fermentation bottles, leaving about two inches at the top of each bottle.
• Evenly distribute the lemon juice, honey and minced ginger into each bottle. Seal the bottles and then place then in a dark, cool room (room temperature, just not too hot), and let them ferment for about 5 days.
• Move the bottle to the fridge and enjoy chilled within one month.

Tips and Tricks

• • Kombucha will ferment faster in warmer climates. The first fermentation process may only take 5 days. Test the kombucha after 5 days and see if it is slightly fizzy. If so, the fermentation process has begun and you can move on to the second fermentation early.
  • Replace honey with white sugar if you’d like a vegan drink.
• Tools:
  • One gallon glass jug or pitcher
  • Cheese cloth
  • Rubber bands
  • Large pot
  • Second large pitcher
  • Large wooden spoon
  • Measuring cup
  • Tablespoon
• Area of Use:
  Breakfast, Lunch, Snack, Kids party, garden party, mocktails, wedding shower, brunch

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