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Making Kombucha Shrubs

Making Kombucha Shrubs

Love fancy cocktails but hate the extra calories and artificial sweeteners found in most mixers? We’re with you on that, which is why we fell in love with kombucha shrubs from the first time we tried them.  They can be made easily with fresh or frozen fruit, organic cane sugar and extra strong kombucha (kombucha that has been brewed for 3 or more weeks). So if you ever find yourself behind on brewing, you can use that over brewed booch to spice up any drink!

Kombucha shrubs can be made to taste like any fruit of your choosing, they are low in sugar (don’t let the 1 cup of sugar scare you; it breaks down significantly during the fermentation process), and include ZERO processed ingredients or additives. Kombucha shrubs add bold flavor and big nutrition to your favorite drinks with little effort. A shot of this probiotic rich syrup can add delicious flavor profiles to any beverage.

Shrubs and drinking vinegars have been around for centuries, turning up in written accounts all over the world from Great Britain to China and here in the U.S. Even earlier in history, we can read in the Old Testament about Ruth serving a vinegar-based drink while working in the field of Boaz. Shrubs and drinking vinegars have withstood the test of time because of their convenient preparation and complex taste. They add a kick and a punch to your favorite cocktail or recipe, and who couldn’t use an extra dose of probiotics in their life?!

3 simple steps to make a kombucha shrub:

* Use kombucha that has been brewing for 2 or more weeks.

  1. Line the bottom of a mason jar with 1 cup of fruit + 1 cup of organic cane sugar. Muddle all ingredients. *Note: Both frozen and fresh fruit work great, especially if your fruit is very ripe.
  2. Pour 1 cup of kombucha on top, seal tightly and give it a shake.
  3. Shake your glass vessel every day for one week, and then strain out the muddled fruit and herbs. Place in the fridge, or let it continue fermenting in a cabinet for 1-4 more weeks.  

Just like brewing kombucha, you get to decide you preferred taste. If it is to your liking, place the jar in the refrigerator, if you want it more tart, leave it out of the fridge until it reaches your desired taste. The longer it sits out, the more tart it will become. Add a shot of shrub to your favorite cocktail or carbonated beverage for a sweet, tart & fruity flavor.

Check out our favorite kombucha shrub recipes here!

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