Description
Slightly sweet with hints of flowery hibiscus and tart berries. Easy to make yourself.
Ingredients
- 1 cup Water
- 2 bags (Individual Size) Wildberry Hibiscus Tea
- 1 Tablespoon Sugar
- ½ gallons Pu’erh Kombucha
Preparation
Bring water to a boil. Steep tea bags in hot water for 5 minutes. Remove tea bags and add sugar. Stir until dissolved. Let the hot tea cool to room temperature.
Add Pu’erh kombucha and cooled wildberry hibiscus tea to a large pitcher and stir. Using a funnel, fill flip-top bottles with kombucha. Seal bottles and let sit in a cool, dark place for 3–7 days.
After 3 days, check one of the bottles and if it’s bubbly, put it in the fridge. If it’s not bubbly, leave it out for a few more days. Check each day until it is carbonated. Once it’s to your liking, put it in the fridge.
Serve cold.
