Orange Creamsicle Kombucha
Creamy, tangy, sweet kombucha is a refreshing beverage.
Servings: 1 gallon homemade kombucha
Ingredients
For Orange-Flavored Kombucha:
- 1 gallon homemade kombucha
- 3 cups extra pulp orange juice*
For Orange Creamsicle Kombucha:
- 16 ounces homemade orange-flavored kombucha
- 3 tablespoons to 4 full-fat canned coconut milk
Instructions
- Transfer half of the homemade kombucha and half of the orange juice to a ½-gallon pitcher and stir.
- Pour the orange kombucha into 16-ounce sanitized glass bottles and seal.
- Leave the bottles in a warm, dark spot in your house (a pantry or a closet works great) for 3 days to allow for secondary fermentation.
- Transfer bottles to the refrigerator and refrigerate until chilled.
Make Orange Creamsicle Kombucha:
- Carefully open one of the bottles of orange kombucha (note that pressure will build during secondary fermentation, so be careful to point the bottle away from your face when opening).
- Using a strainer, strain the kombucha into a glass. This will remove the orange pulp and any small SCOBYs that have formed during secondary fermentation.
- Add 3 to 4 tablespoons of full-fat canned coconut milk. Mix and enjoy!
Notes
*I recommend using orange juice that has a lot of pulp, because fruit pulp helps make your kombucha fizzy. You can strain the pulp out of the kombucha before you drink it.
Nutrition
Serving: 1grams