Need a little refresh after the long weekend? This infused kombucha recipe is both delicious and detoxifying and will get your digestion back on track after all the turkey you put away.
For many health-conscious millennials, kombucha is a fast friend. This drink, made from a fermented tea derived from a bacteria and yeast culture called a SCOBY (which stands for ‘symbiotic culture of bacteria and yeast’), gets a lot of fanfare for its gut-friendly probiotic content and antioxidants. But whether you’re already a fan of ‘buch or not, if you like the idea of taking more of a DIY, even creative approach to your health – including the way you consume cannabis – then you’ll definitely want to try this recipe.
With it, creator Chef Phillip Walters is inviting home chefs and mixologists to get more intimate with the food prep process. Why? It’s more gratifying that way.
“As with all home cooking, even gardening, people tend to gravitate to that which they understand. It is very difficult to relate to a product, whose life you have no relationship with,” he says. “Just like a tomato grown in your back garden, fermenting your own kombucha allows you be solely responsible for its contents, whereas many mass produced products will add sugar or corn syrup for increased shelf life, or stability. The process of fermentation is actually quite fascinating for those who may be scientifically-inclined or simply curious.”
Especially if you regularly stock your fridge with bottles of ‘shroom tea, you can lighten up your grocery bill and your carbon footprint by getting into the habit of brewing batches of this on your own. You can find SCOBY at most natural health food stores. You don’t need any other specialized ingredients, for this. Oh, except grapefruit kush tincture. That, paired with the sweetness of peaches added into the steeping process of this tea, will have your taste buds singing. Singing!
Try it. It’ll be worth it. We promise.
Grapefruit Kush Kombucha Recipe (makes about 1 gallon)
1 tablespoon Oolong tea
1/2 cup sugar
8 cups distilled water
1 cup distilled white vinegar
2 peaches, thinly sliced
15 mg grapefruit kush tincture (to add post brewing, per serving)
- Bring water and sugar to a boil and allow sugar to dissolve. Remove from heat, and pour into a glass jar. Add the tea to the jar.
- Cool the mixture to a temperature that makes the glass jar easy to handle. Strain the
loose tea leaves from the liquid.
- Add distilled vinegar.
- Add your active kombucha SCOBY.
- Cover the jar with several layers of cheesecloth and secure with a string or rubber band.
- Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for at least one week, or up to one month, depending on how sweet or acidic you want your kombucha to be. The longer it ferments, the more the acidity will increase as the sweetness reduces.
- Once you have achieved the desired balance of sweetness, pour the kombucha into a second sterile glass vessel. (*It is important to retain the SCOBY and approximately 1 cup of liquid from the bottom of the jar to use as starter tea for the next batch. This will allow you to discard the vinegar from the recipe.)
- Add your sliced peaches and allow steeping for at least 24 hours. More patience equals more peachy goodness!
- Post brew, add your dosage of grapefruit kush tincture to each serving. Enjoy!
Loved this recipe? Continue to expedite those health goals with cannabis and make this CBD-infused workout recovery smoothie next.