Rooibos Honey Kombucha
Want to make sugar-free kombucha, or avoid caffeinated tea? Here is how to make kombucha with herbal tea, honey, and other alternate sweeteners.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1/2 cups 1x
- Category: Beverages
- Method: Fermented
- Cuisine: Probiotic
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 rooibos tea bag or 1 tsp of green tea
- 1/4 cup of honey (or other sweeteners, see section above for details)
- 3 cups of filtered water, divided
- 1 kombucha pellicle
- 1/2 cup of leftover brewed kombucha
Instructions
- 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.