Ginger's fiery energy is a natural match for this sweet-sour fermented tea. In this easy ginger kombucha recipe, you start by making a ginger-infused honey syrup that will flavor your kombucha. The end result is zippy, sweet, tart, and wonderfully delicious - especially when served over ice.
Place the water, honey, and ginger into a small saucepan, and bring it all to a boil over medium-high heat. Stir constantly, and then turn off the heat as soon as the honey is fully dissolved.
Let the syrup cool to room temperature, and then strain. Discard the spent ginger and pour the syrup into a clean jar.
Finishing the kombucha.
In a large jar or pitcher, stir the ginger syrup into the prepared kombucha. Pour into 16-oz flip-top bottles, and then allow the kombucha to ferment for 3 days at room temperature. Transfer to the fridge for two days to allow the bubbles to set before opening.