LEMON GINGER CAYENNE KOMBUCHA
WHAT YOU'LL NEED:
4 - 16 ounce Glass Bottles with swing top caps
Mini measuring cup
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
Place whole lemons and ginger through the juicer.
Pour the juice in a glass pyrex measuring cup.
Add the sugar to the cup and stir until dissolved.
Then add the cayenne powder and stir again.
Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.
Next pour the plain Komucha in the bottle leaving about 2 inches of headroom.
Cap them tight and let them second ferment for 2-3 days.
Once ready, refrigerate and enjoy!