Hibiscus flowers bring an added astringency and deep magenta color to homemade kombucha. It’s delicious served over ice in the summertime.
Makes about 3 quarts (12 servings)
- 1 cup water
- 1/4 cup sugar
- 1/4 cup dried hibiscus flowers
- 12 cups prepared kombucha tea
Bring the sugar and water to a boil over medium-high heat. Stir constantly until the sugar is fully dissolved. Turn off the heat and drop in the hibiscus flowers.
Let the syrup cool to room temperature, and then strain, discarding the solids.
Stir the hibiscus syrup and the prepared kombucha together in a large jar or pitcher. Pour into flip-top bottles, close the bottles tightly, and allow the kombucha to ferment for 2 days at room temperature.
Transfer to the fridge for 2 days to allow the bubbles to set before opening. Enjoy within 6 months.
