Strawberry Mojito Kombucha (Paleo, AIP)

Kombucha has been on my bucket list to attempt for years, but I was always too intimidated by the process to actually go for it. Finally, I was pushed headfirst into the process and had to stop avoiding it when Scott generously gave me his scoby (that we named Scoby-Wan Kenobi, obviously) and walked me through the process as my official kombucha life coach. Sidenote: what’s my newest scoby’s name, you ask? Kombuchewbacca. 

What was I afraid of?? Making kombucha is incredibly hands-off and so easy. The most “work” goes into flavoring it, and all that requires is mashing some fruit together in a saucepan, letting it cool, then mixing it with the kombucha. Not to mention the fact that it is SO CHEAP to make your own kombucha. I find that kombucha costs around $4.00 at most stores, but it costs UNDER A DOLLAR per bottle to make your own. That was enough to convince me!!

Bonus points for being able to create your own flavors, which has been so fun for me. I wanted to play around with it a bit before sharing flavors, but now I’m going to start sharing the flavors I make because each one has been fantastic. My first batch was carrot-ginger lime, my second batch was white peach honey ginger, and my third batch, the one I’m sharing today, is strawberry mojito. STRAWBERRY. FREAKING. MOJITO. CAN YOU EVEN.

I know I’m yelling a lot here but I’m just so excited. And I’m sipping on the strawberry mojito kombucha as I type this post. Anyone else feel tipsy after they drink kombucha on an empty stomach? No? Just me? Cool.

Let’s talk about the inspiration for this flavor. On the fourth of July, my best friend and I made Kristin’s Mojito Fruit Salad from Iowa Girl Eats (with just strawberries and raspberries) and it was DIVINE (more yelling, sorry I’m drunk off of kombucha). When it came time to flavor my next batch of kombucha, I knew I wanted to try to recreate the flavors of that salad in kombucha-form, and strawberry mojito kombucha was born.

To make my kombucha, I followed these instructions from The Kitchn. I think there’s a video but I was too lazy to watch it so I just skimmed through the instructions a couple thousand times and felt good to go.

To flavor it, I’ve followed Beth’s instructions/general proportions from Bon Aippetit each time (with my own respective fruits and flavors) and my kombucha has come out perfectly without fail every single time. Beth even guided me through the flavoring process through direct messages on Instagram and has been quick to answer any questions I’ve had.

Enough kombucha-drunk rambling…here we go!!

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Strawberry Mojito Kombucha

  • Servings: 10-12
  • Difficulty: easy
  • Print

Adapted from Bon Aippetit’s Mango Kombucha Recipe

FullSizeRender-4Ingredients:

-12 cups unflavored kombucha
-2 heaping cups chopped strawberries
-zest and juice of 1 lime
-2 packets peppermint tea

Directions:

  • Follow the instructions from Bon Aippetit, but instead of the honey and mango, add the strawberries and lime zest/juice to the pot.
  • After the mixture cools to room temperature and you are ready to add it to the kombucha, add the 2 packets of peppermint tea to gently steep with the kombucha and add a hint of mint flavor.
  • When you strain the mixture to bottle, discard the tea packets as well.

That’s all she wrote, my friends! This results in a kombucha with a strong, authentic strawberry flavor with hints of lime and mint. I hope you love it as much as we have!

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This entry was posted in AIP, Autoimmune Protocol, DIY, Food, Healthy, Hidradenitis Suppurativa, Paleo, Recipes, Uncategorized, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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