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
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.

Jennifer McGruther