Boil 2 cups of water and brew a sweet tea with rooibos and honey.
Add the remaining cup of water. Allow the tea to cool down to room temperature.
Place the brewed tea, SCOBY, and leftover kombucha in a large glass jar or measuring cup.
Cover with a cloth or paper towel and use a rubber band to keep it in place.
Allow it to ferment in a warm location for 4-9 days (it will take longer than regular kombucha).
After 4 days, pour off a little liquid to taste it. It is finished when it has reached the desired level of sourness.
When you like the flavor, it’s ready to be bottled! Pour the honey rooibos kombucha into a plastic bottle or a swing-top beer bottle. Either refresh the SCOBY in its usual sweet tea or use a fresh new SCOBY to brew another batch of honey rooibos kombucha.
Kombucha brewed without sucrose (sugar) will be less bubbly. If you really want bubbles, prime the carbonation by adding 1/2 tsp of white sugar into the bottle. This will feed the kombucha enough to carbonate.
Keywords: probiotic, sugar free, caffeine free, rooibos tea, honey, green tea, herbal, juice