Blueberry Ginger Kombucha #drink #cocktail #blueberry #sangria #recipes

This enhanced Blueberry Ginger Kombucha formula is a scrumptious method to season your own natively constructed fermented tea, a wellbeing drink loaded with supplements and probiotics!

I have my mother to thank for this formula. This is an extremely scrumptious way she instructed me to enhance fermented tea. I made some troublesome memories finding a flavor profile that I delighted in until my mother imparted her formula to me. Much obliged mother! The blueberries and ginger pair well together to make for a yummy bubbly beverage that is brimming with medical advantages!

I recollect the first occasion when I saw fermented tea in the store. It was a jug of GT's, and I had no clue what fermented tea was, yet the words on the name grabbed my eye. "Stir, Rethink, Rebirth, Repurpose," alongside "enzymes+probiotics" just sounded so solid! I got a jug of Multi-Green and attempted it.

I know, it looks sort of peculiar, yet it will eat up the vast majority of the sugar and change the sweet tea into a beverage that is loaded with supplements and probiotics, which can help your insusceptibility and add to a solid gut.

Also try our recipe : Iced Chai Latte #drink #hotchocolate #latte #recipes #sangria

Ingredients :

• 1 gallon kombucha see instructions above
• 1 cup blueberries
• 1 Tbsp fresh ginger grated
• 2 Tbsp sugar
• 1 1/2 cups water

Instructions :

1. In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.
2. Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.
3. Let it cool completely to room temperature before proceeding to the next step.
4. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.
5. Strain and bottle.See step 5 above for easiest way to do this.
6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.
7. When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!

Source : bit.ly/2UfbD8C

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