LEMON GINGER CAYENNE KOMBUCHA

WHAT YOU'LL NEED:
 Juicer
 4 - 16 ounce Glass Bottles with swing top caps
 Funnel
 Mini measuring cup
INGREDIENTS:
 ¾ cup fresh lemon juice, (approx 5 juiced lemons)
 2 tbsp fresh ginger juiced, (approx 3-4 inches of ginger)
 1 tbsp Cayenne powder
 ¼ cup Organic Raw sugar (helps make it fizzier)
 60 oz Plain Kombucha

INSTRUCTIONS:
1

Place whole lemons and ginger through the juicer.

2

Pour the juice in a glass pyrex measuring cup.

3

Add the sugar to the cup and stir until dissolved.

4

Then add the cayenne powder and stir again.

5

Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.

6

Next pour the plain Komucha in the bottle leaving about 2 inches of headroom.

7

Cap them tight and let them second ferment for 2-3 days.

8

Once ready, refrigerate and enjoy!

HELPFUL HINTS:

  • Since there is not a lot of sugar for the bacteria to feast on, these will not need to be “burped” to release any built up pressure.
  • This is such a great blend for helping to boost your immune system.

 

Ingredients

WHAT YOU'LL NEED:
 Juicer
 4 - 16 ounce Glass Bottles with swing top caps
 Funnel
 Mini measuring cup
INGREDIENTS:
 ¾ cup fresh lemon juice, (approx 5 juiced lemons)
 2 tbsp fresh ginger juiced, (approx 3-4 inches of ginger)
 1 tbsp Cayenne powder
 ¼ cup Organic Raw sugar (helps make it fizzier)
 60 oz Plain Kombucha

Directions

INSTRUCTIONS:
1

Place whole lemons and ginger through the juicer.

2

Pour the juice in a glass pyrex measuring cup.

3

Add the sugar to the cup and stir until dissolved.

4

Then add the cayenne powder and stir again.

5

Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.

6

Next pour the plain Komucha in the bottle leaving about 2 inches of headroom.

7

Cap them tight and let them second ferment for 2-3 days.

8

Once ready, refrigerate and enjoy!

LEMON GINGER CAYENNE KOMBUCHA