Lemon-Ginger Zinger Kombucha
- 1 tsp. roughly chopped ginger
- juice of 1/2 a lemon
- 1/2 tsp. sugar (The added sugar gives the kombucha something to feast on in order to create carbonation; however, you can simply omit it, or use honey or maple syrup in its place.)
- 2 cups kombucha tea
Number of Servings :2
Add the ginger, lemon juice, and sugar to a 16-ounce vessel. Fill with kombucha, leaving about 1/2 inch of headspace.
Cap tightly and shake gently to dissolve sugar. Culture 3-7 days or until kombucha is carbonated to your liking.
Move bottles to the refrigerator. When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle. Strain kombucha through a small strainer to remove ginger pieces. Serve cold.