Flavored kombucha is such a great healthy substitute for pop and the second fermentation process also makes it more bubbly and nutritious. Try this elderflower and rhubarb kombucha for a sweet and tangy summer drink!
Most gardeners have a surplus of rhubarb in the summer and therefore I managed to get hold of a big bag full – even though I don’t grow my own.
Since I wasn’t really sure what to do with all the rhubarb I decided to try using it to flavor my kombucha.
We all know that both rhubarb and kombucha are quite tangy so I needed something sweet in mix.
The elderflowers were still in bloom outside my house and since I really enjoyed elderflower kombucha I decided to add the flowers for sweetness. Honey or other natural sweeteners would also work well.
The end result was slightly tangy but still sweet and very refreshing. Adding fruit to your kombucha is easy: you blend up a handful of fruit with a bit of kombucha, pour it into a clip top bottle and top it up with more kombucha.
The elderflowers don’t need to be blended, just add a bunch to the bottle.
The kombucha then needs to sit for another 4 days at room temperature after which the fruit can be filtered out and the drink can be transferred to the fridge where it will keep for many months.
- Handful of rhubarb
- Handful of elderflower
- In a blender mix the rhubarb with a bit of kom¬bucha and blend it
- Drop the elderflowers into your clip top bottle
- With the help of a colander fill the blended rhubarb into the bootle
- Top up with more kombucha
- Close the bootle and leave to culture for another 4 days at room temperature
- When ready, filter the kombucha through a sieve to remove the rhubarb and elderflower and transfer to the fridge