Kombucha Tea Flavorings Round 2

Looking back through my posts in the last few years, I see it's been a while since my last post about brewing kombucha.  Hard to believe!  Well I have about a year's worth of new flavor combinations to share with you.  But first, take a look back at our past discussions about brewing kombucha at home.  If you haven't started yet, believe me it's easy and takes very little effort!  The cost savings of home brewing and health benefits of consuming regularly are abundant!

Weird science project or tasty drink?: How to Brew Kombucha

Is My SCOBY Moldy?

Kombucha Tea Flavorings Round 1

Kombucha Smoothie 

Kombucha Mojito

I hope you like some of these new kombucha flavors.  These ingredients are added during the second fermentation period.  We love to try new combinations.  Exotic blends are at the bottom.  Always use organic ingredients, because chemicals and pesticides can harm the SCOBY and kill the natural yeast production.  Be sure to check out the original kombucha tea flavorings post from 2010 first to see if you want to try any if the classic flavors, too!


Kombucha Tea Flavorings Round 2

To 3 quarts of kombucha tea for the second fermentation period, add:

Watermelon-Lime Kombucha

Watermelon-Lime:  1/3 cup fresh squeezed watermelon juice  +  1/4 cup lime peel cut into strips

Pineapple:  1/4 cup fresh pineapple

Pineapple Pomegranate:  1/4 cup fresh pineapple  +  1/4 cup pomegranate juice

Apple Berry:  1/3 cup unsweetened organic apple juice  +  1/3 cup fresh mixed berries (or thawed frozen berries, or 1/4 cup unsweetened jam)

Cherry Vanilla: 1/4 cup dried cherries OR 1/3 cup pitted fresh cherries  +  2 tsp pure vanilla extract 

Pear-Almond:  1/4 cup fresh pear  +  2 tsp pure almond extract

Orange-Grapefruit: 1/4 cup fresh squeezed orange juice  +  1/3 cup fresh squeezed grapefruit juice   OR  1/4 cup orange peel  +  1/4 cup grapefruit peel 

Lemon-Blueberry:  1/4 cup lemon peel cut into strips  +  1/3 cup fresh blueberries (or frozen thawed blueberries, or 1/4 cup dried blueberries)

Peach:  1/3 cup fresh peaches (or thawed frozen peaches)

Strawberry-Mango: 1/4 cup fresh mango  (or frozen thawed mango)  +  1/3 cup fresh strawberries (or frozen thawed strawberries)

Kiwi:  1/3 cup fresh kiwi

Calm Blend:  1 tsp dried lavender flower  +  1 tsp dried chamomile flower

Chai Blend:  2 tsp of my favorite whole chai spice blend

Apple Pie Kombucha

Apple Pie Chai:  1/3 cup unsweetened apple juice  +  1 tsp chai spice blend  +  1 cinnamon stick

Apple Pie:  1/3 cup unsweetened apple juice  +  1 cinnamon stick

Pumpkin Pie:  1/3 cup pumpkin puree (optional)  +  4 whole cloves  +  2 cinnamon sticks  +  1/2 tsp ground nutmeg  +  3/4 tsp ground ginger  +  1/2 tsp pure vanilla extract

Chocolate Malt:  1 heaping Tablespoon raw cacao powder  +  1 heaping Tablespoon maca powder

Continue with the second ferment for at least 2 days.  Sometimes we forget and let our bottles go about 7 days for the second ferment.  They still taste good, but start to get a bit vinegary tasting again.  I think 3-4 days is the sweet spot.  Then pop in the fridge overnight, strain and enjoy!

Don't be afraid to experiment!  And don't be afraid to pour a batch down the drain if it didn't come out how you wanted.  I've done that a few times myself.  You can always make more!  The fun is in the experimenting, creating, and enjoying.

If you have a favorite flavor, please share it in the comments section!  I'd love to hear from you!

How To: Cherry Jam

I hope you enjoyed our discussion on pectin and jams/jellies on Tuesday.  I am excited to share some of my favorite jam recipes with you, most of which will be Advanced Plan approved!  If you have a tried and true jam or jelly recipe to share that you love, please share it with me!  I am looking for guests to share their recipes on upcoming posts!  Email me: elise@healingcuisinebyelise.com

When I was growing up, we had a big sour cherry tree in our backyard.  Actually, I should clarify that.  It was in our neighbor's yard, but most of the branches hung over into our yard.  I didn't appreciate sour cherries then.  Every summer I went over to the tree as the cherries were turning blush red and nibbled into one.  And every summer I spit it out because it was sooo sour.  I opted to walk to my grandpa and grandma's house and climb up their black cherry tree and enjoy their stash.

Fast forward to today...oh how I wish I had access to fresh sour cherries in my back yard.  I love to make a sour cherry jam.  It's actually quite good over vanilla ice cream!  We also enjoy it over toasted coconut bread with butter.

Cherry Jam
Makes 5 half pint jars

6 cups organic sour cherries, pitted and halved
3 cups xylitol (I use powdered to ensure it dissolves)
1-2 cups fruit bodied organic red wine (CORE PLAN ONLY and completely optional!  I got this tip from a girlfriend a couple years ago.  It adds a third layer of flavor to the jam, makes it extra exciting on the tongue. )
4 organic Granny Smith apples or 6 crabapples, as under-ripe as you can find
1/2 cup fresh lemon juice (reserve rinds and pits)
Rinds and pits of 2 lemons

1 large muslin bag or tea strainer
5-6 sanitized half pint jars & lids

1.) Put the sour cherries, lemon juice, xylitol, and optional wine in a large non reactive stock pot. Chop the apples roughly, leaving cores intact.  Place the chopped apple and lemon pits in a large muslin bag or giant tea ball (so you can remove from the pot later, after pectin is released).  Add to the pot, hooking off to the handle of the pot.  Bring mixture to a rolling boil over High heat while stirring and cook for 10 minutes, or until xylitol is completely dissolved.  Apple pieces should start to soften a bit, too. Remove from heat, cover and place in the fridge overnight.  The pectin will extract more as it sits.

2.)  The next day, put pot back over High heat and bring to a full boil.  Stir constantly until the jam begins to thicken and set -- around 220 degrees F (I use a candy thermometer clipped to the pot to test the jam temperature throughout cooking).   Once you reach 218-220 degrees F, it's time to do the ice cube test.  Take a spoonful of jam and hold it over an ice cube until the cube cools the jam.  (You can also use a plate pulled from the freezer.)  Once jam is cooled down, test its texture on the spoon.  If it has gelled to your preference, remove jam from heat, take out the bag of apple/lemon pulp,  and begin jarring it.  If it's still too wiggly/watery, boil a few minutes longer and repeat the test until you get the consistency you'd like.

3.)  I seal my jars right away.  Fill the jars, apply the lids, and place them into a pot of boiling water for 10 minutes.  Remove from the water carefully and set on counter to cool.  Before dumping out the hot water from the pot, I always check the lids after 15 minutes to make sure they sealed properly.  This jam will store on the shelf for up to 5 years.