Fructose Free Ginger Lemon Kombucha

Total time168 hr 30 min

Prep time20 min

Cook time10 min

4.9

(5)

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Ingredients

4 servings

For the sweet tea base

3.5 quarts filtered water
4 bags green tea
½ cup raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

For the first ferment

1 scoby with ½ cup starter liquid

For the second ferment

2-inch piece fresh ginger, peeled and thinly sliced
3 tbsp fresh lemon juice (from about 1 large lemon)

Instructions

1
Bring 3.5 quarts of filtered water to a boil in a large pot. Remove from heat, add the green tea bags, and steep for 5 minutes, then remove and discard the bags.
2
Stir the honey into the hot tea until fully dissolved. Allow the sweet tea to cool to room temperature — it must read below 85°F (29°C) on a kitchen thermometer before proceeding, as higher temperatures will harm the SCOBY.

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