Fermented beverages have gained much popularity in recent years.   This is mostly due to the rediscovery of their amazing health benefits. The thing is that pre-made versions at the store shelves can be expensive

ready for second ferment

In this way, homemade versions are often easier, healthier, and more economical to make.

We began brewing our own kombucha about two years ago – mostly for monetary reasons,  We were already buying it from the store, and a 16 ounce bottle runs about $3.00… so it just became more feasible to make it at home for daily consumption.

With cold and flu season upon us, this has become one of our favorite flavors of kombucha.   Elderberry is a great remedy to prevent colds, and of course all the lemon lends a good dose of vitamin C!

Hopefully you will like it too!

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Zesty Ginger Elderberry Kombucha

1 liter brewed kombucha (see recipe here)

1/2 – 1 cup dried elderberry

4 tablespoons ginger juice (if you have a juicer) or grated ginger

4 tablespoons fresh lemon juice

Place all ingredients into a clean mason jar and close the lid.  Because this is the second ferment, you will not need to worry that it will explode.  Let this sit for one to two days.

The color will change from tea-like to the deep purply blue of the elderberry.  Strain off the elderberry and ginger shavings and place into a bottle.

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It should have the slightest little fizz to it.   We usually have a four to six ounce portion per day.  Sometimes I will even add a little water to it, to make it more of a kombucha-aide.

Enjoy.