Elderberry Kombucha Recipe
Elderberry Kombucha is sweet, tart and marvelously fizzy. It combines the goodness of elderberry with the vibrant fire of fresh ginger for an easy, immune-boosting tonic. To make it, you begin first by preparing an elderberry syrup that you then swirl into prepared kombucha before culturing them together.
Servings: 16 servings (about 8 bottles)
Calories: 54kcal
Equipment
Ingredients
- 3 tablespoons dried elderberries
- 2 tablespoons chopped fresh ginger
- 1 cup water
- ½ cup coconut palm sugar
- 2 quarts prepared kombucha tea
Instructions
Prepare the elderberry syrup.
- Pour the elderberries and ginger into a saucepan. Pour in the water, and bring it to a boil over high heat. Immediately turn the heat down to medium, and simmer about 15 to 20 minutes or until the liquid reduces to ½ cup.
- Turn off the heat, and stir in the coconut sugar until it dissolves completely in the liquid.
- Set a fine-mesh sieve over a jar, and then strain the syrup into the jar. Allow it to cool to room temperature, approximately 70 to 80 degrees Fahrenheit.
Add the elderberry syrup to the kombucha.
- Pour the prepared kombucha into a gallon-sized jar or another large vessel. Stir in the room temperature elderberry syrup, and then pour the liquid into bottles. Seal the bottles tightly.
Ferment the kombucha.
- Allow the kombucha to ferment about 2 to 3 days. Enjoy it right away, or transfer it to the fridge to keep up to six months.
Nutrition
Calories: 54kcal | Carbohydrates: 14g | Sodium: 10mg | Potassium: 12mg | Sugar: 13g | Calcium: 4mg
