This refreshing and healthy kombucha combines the earthy flavors of matcha with the tropical sweetness of mango and the tangy zest of passion fruit. It’s a perfect drink for those who love a balance of sweet and tart flavors, and it’s packed with probiotics for gut health.
AI Recipe
Mango Passion Matcha Kombucha
This refreshing and healthy kombucha combines the earthy flavors of matcha with the tropical sweetness of mango and the tangy zest of passion fruit. It’s a perfect drink for those who love a balance of sweet and tart flavors, and it’s packed with probiotics for gut health.
Serving size4 People
Duration120 Min
Difficultymedium
Potential Engagement70,991.5
Ingredients
Instructions
Prepare the kombucha base: Boil 1 liter (33.8 oz) of water and dissolve 100 grams (3.5 oz) of sugar in it. Add 2 black tea bags and let it steep until the water cools to room temperature. Remove the tea bags.
Add the kombucha starter culture (SCOBY) and 100 ml (3.4 oz) of pre-made kombucha to the cooled tea. Cover the jar with a cloth and let it ferment at room temperature for 7-10 days.
Once the kombucha has fermented, remove the SCOBY and set it aside for future use.
In a separate bowl, mix 1 teaspoon of matcha powder with a small amount of water to make a smooth paste. Add this paste to the kombucha and stir well.
Peel and dice 1 fresh mango and scoop out the pulp of 2 passion fruits. Add the mango and passion fruit to the kombucha.
Transfer the kombucha to bottles, leaving some space at the top. Seal the bottles and let them ferment at room temperature for another 2-3 days to carbonate.
Refrigerate the kombucha before serving. Enjoy your Mango Passion Matcha Kombucha chilled.
Tip
For the best carbonation, make sure to leave some space at the top of the bottles during the second fermentation. This allows the kombucha to build up pressure and become fizzy.
