Original recipe here
Ingredients:
3 quarts distilled or filtered water
1 cup organic, white sugar
4 organic black, tea bags
1/2 cup kombucha (I buy mine at Whole Foods)
1 kombucha mushroom
Instructions:
1. In a large, heavy duty pot, bring the water to a boil. Add the sugar and mix until it dissolves.
2. Remove the pot from the heat and add the tea bags. Let steep on the counter until completely cooled.
3. Discard the tea bags. Pour cooled tea into a large, glass container (I use a big, 4 qt. ball jar).
4. Add the store bought kombucha and mix.
5. Place the mushroom on top.
6. Cover jar, loosely, with a cotton dish towel.
7. Store in a dark, warm place.
8. Let liquid rest for 7 days.
9. On the 7th day, remove the mushroom from the fizzy tea. The mushroom will have grown a “baby”. Detach the baby from the original mushroom and store in the fridge, in a glass container with a tight fitting lid (generally, I make a new batch of kombucha tea using the either the original mushroom or the baby).
10. Attach a funnel to a glass bottle (I use these) and pour the mixture almost to the top (you will need two glass bottles). Store in the fridge and enjoy!
Note: I dilute mine with a bit of water and add a squeeze of lemon
- Recipe courtesy of Susan Salzman