Here is one of my go-to kombucha flavoring recipes! Ginger and lemon are powerhouse foods that support digestion, the immune system and your body’s natural detoxification pathways. I prefer making ginger juice over slicing or grating the ginger for better and more integrated flavor, plus no straining at the end!
Nutritional Highlights:
Lemons are a rockin' source of vitamin C, B6, potassium, folic acid and flavonoids. Limonene in lemons elevate your liver enzymes and help with the liver’s detoxification process.Ginger contains gingerols which are the pungent compound of the ginger rhizomes. This food is known for its anti-inflammatory, immune boosting and digestive qualities. Ginger is a warming root that makes you sweat, which is a great way to detox a little bit everyday.
Ginger Lemon Kombucha
Ingredients
- 2-inch piece of ginger
- 2 Tbs water
- 1 Tbs lemon juice
- ½ tsp cane sugar
- Plain kombucha from primary fermentation
Supplies
- 34 oz snap-top bottle
- High-speed blender
Instructions
- Place ginger and water in a high-speed blender and blend until ginger is completely pulverized.
- Strain liquid into a jar.
- Add 1 tablespoon ginger juice, lemon juice, and sugar to snap-top bottle.
- Fill the bottle with primary fermentation kombucha, leaving 2 inches of space at the top.
- Close the top and allow kombucha and flavoring to ferment at room temperature for 2–4 days. “Burp” the bottle every day to release the pressure by opening and closing the snap top.
- When the desired level of carbonation and flavor is reached, place in the refrigerator.
