Ingredients
- Mango-1 slice per bottle for a total of 6 slices
- Apricot1 slice per bottle for a total of 6 slices
- Kombucha
Directions
With all the drinks available today, one of the more favorable is kombucha. It’s more favorable because you can make it in so many different flavors. Choose berries to herbs to sweeten this drink to what you are in the mood for anytime of the year. Kombucha needs nurtured and grown with time and patience and when you go through this process with your drink, you are most likely going to enjoy it to the fullest. Flavorings can help you.
Kombucha is well known to cleanse the liver and can be used as an overall health drink, helping with everything from improving your energy level to helping your digestive system.
With this recipe, you are going to bring the sweet tastes of apricot and mango together in a delicious drink. Apricots are full of nutrition, containing everything from potassium to antioxidants that are needed to build your immune system.
Apricots are normally purchased or picked fresh and from there, it can be canned at home, purchased already canned, or dehydrated. When making apricot mango flavored kombucha, you can use apricots fresh, canned, or dehydrated.
Mango is a tropical fruit that offers many different benefits to add to your daily diet. These benefits include lowering cholesterol, improve the look of skin, increase eye health, lower the chance of developing cancer, and it can also add alkaline in the. Body. Mango is good fresh or dehydrated in this recipe.
When using fresh mango and fresh apricot, you will need to prepare the fruits by cutting them into small diced pieces after you have rinsed, peeled, and divided the fruit into sections. When working with fresh fruits, it’s important that you take into consideration how fresh the fruits are. If the fruits are not quite ripe, they may not have matured enough to bring out the best flavor. If you are using canned fruit, the flavor will depend on when it was canned. If it was canned too soon, the flavor may not be as strong as what you would expect. If it was canned too late, it may be at the point of being too tart. If the fruits you use are not just right when prepared, it will alter the taste one way or the other.
Preparing Kombucha
To get started, you will need to prepare your batch of kombucha. This process is a two part process. During the first process, you will prepare the kombucha mixture and allow it to ferment for seven days. The second process will be the best time to add flavoring so to your kombucha unless otherwise stated. During the second ferment, you will need
* 6 bottles – glass or plastic however if you are just getting started in kombucha, you may want to select the plastic bottles so you will be able to tell when carbonation has built up in your bottles. You can use empty water or soda bottles that you have cleaned thoroughly.
* Measuring cups/spoons
Steps
1 Done 1 hour and Seven days | Prepare the kombuchaFollow the recipe to make kombucha. You will need to finish it through the first ferment which will take seven days. |
2 Done 10 minutes | Prepare the MangoWash the mango thoroughly. Pat the mango gently until it's dried. Using a knife, cut the mango into slices. |
3 Done 2 minutes | Add MangosDice the slice of mango into small diced pieces and pour them into one bottle. Repeat this until all six bottles have one full slice of mango diced up. |
4 Done 10 minutes | Prepare the ApricotWash the apricot thoroughly. Pat the apricot gently to dry it. Use a knife to cut the mango into slices. |
5 Done 2 minutes | Add ApricotsDice the slice of apricots into small diced pieces and pour them into one bottle. Repeat this until all six bottles have one full size of apricots diced inside them. |
6 Done 2 minutes | Add the prepared kombuchaPour the kombucha into the bottles that have the fruit in them. Fill the bottles all the way to the top, leaving approximately one inch of space for expansion during the second ferment process. |
7 Done | Place the lid on each bottle and tuck them away for three days. Once the three days are up, you can take out the bottles and drink them or store them in the refrigerator. Note: It's important to check the bottles frequently during the three days of the second fermentation to ensure that the carbonation inside the bottles is not so much that it's expanding the bottles. If the bottles look as though they are expanding and the bottles feel very tight, you may want to let off a little of the pressure by gently untwisting the lid and then |
