I absolutely LOVE finding new flavors for kombucha and water kefir. I just came up with a really good one that the kids raved about; Orange Hibiscus Ginger Kombucha. We already loved ginger flavors and we already loved flavors with orange zest. The Hibiscus idea first came from trying GT’s Hibiscus #7. We also love hibiscus tea blends around here. One day the combo just hit me and I had to try it. Now, I could have done the flavoring with fresh ginger and fresh orange zest, but there are those times when I just don’t have it on hand. I really wanted a flavor option that would be easy to deal with, so I came up with this Orange Hibiscus Ginger Infusion. It’s made with the dried form of each, which is nice because I buy a big bag of each from Mountain Rose Herbs and have them on hand at all times (not to mention they store well and for a LONG time).
- 1 Tbsp. dried orange peel
- 2 tsp. dried ginger root or 1 Tbsp. fresh ginger
- 2 Tbsp. Hibiscus flowers
- Place the orange peel, ginger root and hibiscus flowers in a glass bowl.
- Add 2 cups boiling water, steep 30 minutes.
- Strain and add enough water to make it a full 2 cups since the herbs will absorb some of the water.
- Store in a pint glass jar with a lid in the refrigerator.
- Add 2 Tbsp per bottle of kombucha or water kefir for a second ferment.
- Also use this infusion to add to sparkling mineral water or try it in a cocktail.
Use 1/3 cup of the blend to 2 cups boiling water. The recipe for 1 batch makes approximately 10 bottles worth if you are using a Grolsch size bottle. It’s best to prepare the infusion as you need it rather than store it long term since infusions can only be kept for a day or two.
I buy most of my herbs from Mountain Rose Herbs though sometimes I pick them up in bulk through Amazon Prime from Frontier Herbs. Either way, both are excellent quality. I like to buy at least a 16-ounce bag of Hibiscus flowers because we use it quite a bit. I also buy orange peel in 1 lb bags because it’s great added to many blends that I make, teas and such. Ginger root I don’t need as much of so I get an 8-ounce bag of that. Plus, usually less is needed in any given recipe.
Also, check out my post on How To Second Ferment or Flavor Kombucha to learn how to flavor either kombucha or water kefir. This Fermented Beverages post includes loads of links to recipes for other awesome flavors of kombucha and water kefir, as well as beet kvass and hard cider.
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