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Kombucha - ginger hibiscus Syrup for second ferment kombucha bottling. In small pan:
1 qt filtered water (no kangan water) 2 oz finely chopped fresh ginger peel from a lemon Simmer gently 30 min Add: 1 oz hibiscus, cut and sifted 1 oz rose hips, cut and sifted Steep until just warm Add: 12 oz honey 2 oz homemade liquid stevia juice of a lemon Cool to room temp and store in refrigerator ~To use To each 1 qt bottle of kombucha add: 4 oz syrup
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