Maple Syrup Kombucha
Eight days of fermentation, ten minutes of work
Black tea, water and organic Dark maple syrup instead of sugar. Then the scoby does the rest, in the dark, for six to eight days.
Serve with ice, fresh fruit and herbs: strawberries and mint, lemon and basil, blueberries and rosemary.
10 min
Preparation time
Drink
Category
Low
Difficulty
5
Servings
What is needed
Serves 5. Plus 6-8 days fermentation.
2 L of water
150 ml Organic Dark Maple Syrup
2 black tea bags
1 kombucha scoby
200 ml kombucha (starter liquid)
For garnish: strawberries and mint
Lemon and basil
Blueberries and rosemary
Six passages
Water and syrup
Bring 2 liters of water to a boil with the maple syrup.
Tea
Turn off the heat, steep the tea bags and wait for the liquid to return to room temperature.
In the jar
Transfer the mixture to a large, sterilized glass jar.
Starter and scoby
Pour in the starter liquid, add the scoby, and cover the jar with a clean cloth secured with string.
Fermentation
Six to eight days away from direct sunlight.
Pour and serve
Remove the scoby, transfer the kombucha, and serve it with ice, fresh fruit, and herbs.
Two things to know
The liquid must return to room temperature before meeting the scoby: pouring it in hot will ruin it.
The jar should be covered with a cloth, not a lid, and kept away from direct sunlight for the entire fermentation period.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from organic certified cider apple orchards.
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