Ingredients (Makes about 8 cups)
For the First Fermentation:
1 gallon water
6 black or green tea bags
1 cup sugar
1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup unflavored kombucha (from a previous batch or store-bought)
For the Second Fermentation (Flavoring):
1 medium beet, peeled and grated
1/4 cup dried organic rose petals 🌺
2 tablespoons honey or maple syrup (optional, for sweetness)
Instructions
First Fermentation
Prepare the Tea Base:
Boil 1 gallon of water and steep the tea bags. Stir in the sugar until dissolved. Let cool to room temperature.
Add the SCOBY:
Pour the sweet tea into a large glass jar. Add the SCOBY and 1 cup of kombucha. Cover with a breathable cloth and secure with a rubber band.
Ferment:
Place the jar in a warm, dark place for 7–10 days. Taste the kombucha starting on day 7; it should be slightly tangy.
Second Fermentation (Flavoring)
Prepare Flavoring Ingredients:
In a clean bowl, combine grated beet and dried rose petals.
Bottle the Kombucha:
Remove the SCOBY and 1 cup of the kombucha (to use as a starter for your next batch). Pour the fermented kombucha into glass bottles, leaving about an inch of space at the top. Divide the beet and rose mixture among the bottles.
Ferment Again:
Seal the bottles tightly and let sit at room temperature for 2–3 days. Open daily to release gas buildup.
Strain and Chill:
Strain out the beet and rose petals, then refrigerate the kombucha.
Serving Suggestions
Serve this kombucha chilled, garnished with a fresh rose petal or a slice of beet for a stunning presentation. It’s perfect as a digestive tonic or a refreshing mocktail base.
Tips for Perfect Kombucha
Use organic, pesticide-free rose petals to ensure safety and flavor purity.
Adjust the second fermentation time for more or less fizz.
Always use clean tools to avoid contamination.
