Sunday, September 25, 2016

Two Kombucha Flavors for Fall: Ginger Pear and Apple Cinnamon

As a nice change from our favorite kombucha flavor, in the Fall I like to make the most of autumn's seasonal fruits by making ginger pear and apple cinnamon kombucha. I originally posted these recipes several years ago, and thought I'd re-post them now that Fall has arrived.

Required Ingredients and Equipment

To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha tea here. 

Once the fruit and spices are added, the kombucha is allowed to ferment for 2 days on the counter to develop the flavors and create a bit of fizz.

Mason jars work well for making these flavored kombucha drinks. If you want your kombucha to be extra fizzy, Fido jars work well.  

Recipe: Ginger Pear Kombucha

Ginger pear kombucha has a delicate pear flavor, just mildly sweet.

Makes 1 quart
  • 1/2 cup diced ripe pears (peeled or unpeeled)
  • 1/4 tsp finely minced fresh ginger (I use a garlic press to mince the ginger), or a couple smallish chunks of peeled ginger
  • 3&1/2 cups finished kombucha tea
  1. Combine all ingredients in a quart mason jar
  2. Cover tightly and allow to ferment for 2 days at room temperature. 
  3. Transfer to the refrigerator.  The pears can be left in while the kombucha is stored in the fridge. 
  4. If desired, the kombucha can be strained before drinking it to remove the pears. We think these fermented pears actually taste fabulous, so we like to leave them in.

Recipe: Apple Cinnamon Kombucha

This apple cinnamon kombucha tastes like tart apple cider.  It is refreshing and delicious!

Makes 1 quart
  • 2/3 cup peeled, diced sweet-tart apples (such as Fuji)
  • 1/4 tsp ground cinnamon, or 1/4 of a cinnamon stick
  • 3&1/2 cups finished kombucha tea
  1. Combine all ingredients in a quart mason jar
  2. Cover tightly and allow to ferment for 2 days at room temperature. 
  3. Transfer to the refrigerator.  If the apple cinnamon kombucha will not be consumed within a few days, its a good idea to strain out the apples before you store the kombucha in the fridge.
  4. Since the apples are fairly flavorless after the fermentation process, strain them out before serving the kombucha.  If you want the apple cinnamon kombucha to be more sweet like apple cider, feel free to stir in a bit of maple syrup into each glass.

What are your favorite kombucha flavors for Fall?

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2 comments :

Leah Funk said...

Hey I love kumbucha but have be afraid to make ... Would love info on this if you do not mind emailing me . Thank you again .. By the way the children are well ... I am no homeopathy expert but I think a slow approach to this has been helpful to me for fear and my hubby . We still call you Dr Sarah around here and have not forgotten you or your very precious .

Sarah Smith said...

Hi Leah,
You can read more about how to make kombucha here: http://nourishedandnurtured.blogspot.com/2012/01/kombucha-tea-and-vinegar-gaps-legal.html
Feel free to let me know if you have any questions.

I'm glad to hear the homeopathy is working well for you and your family! If you have any questions, just ask!