Pear & Almond Infused Kombucha

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Ingredients

Adjust Servings:
10 Black tea bags
3 1/2 Quarts of water
1 cup of sugar
2 cups of kombucha starter
1 SCOBY
8-10 Almonds whole and unshelled
1 pear ripe

Pear & Almond Infused Kombucha

Cuisine:

    Sometimes you need a different flavor to add to kombucha and this recipe may just be the that recipe that stands out. Pairing pears and almonds together will give your taste buds a light and delightful flavor.

    • 10 days, 1 hour, 19. Minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Pears are delicious no matter what time of year it is and what you want to enjoy pears with. Combining them with almonds will provide a balanced taste in every bottle of kombucha. So how do you get this perfect combination in your kombucha? Keep reading.

    The first thing you will need to do is to select the pears you will be using. Just like most other fruits, there are different varieties to choose from. They may be classified by the time of year it is, the sweetness, the color, or something else. You should be able to find fresh pears anytime of the year. Bartlett pears are the most commonly chosen throughout the summer and Seckel being the most chosen in the fall. Asian pears are also a popular type of pear that can be found in your local grocery store normally around August or September.

    When selecting your pears for kombucha, keep these tips in mind:

    * Carefully inspect the outside of the pear. It should be bright in color and firm when you give it a gentle squeeze. If you see marks on the surface from too much pressure, try finding another pear instead.

    * If you see rust colored speckles on the outside of the pear, these are there normally due to the variety, for example Asian varieties tend to have the speckles.

    * If a majority of the pears seem to be unripe, take them home and put them in a basket that will allow you to separate each one so they don’t touch each other while they finish maturing. You can also place them in paper and wrap them up and let them sit but be sure to check them daily for progress.

    * You will know when a pear is ripe when you can put pressure on the fruit gently and it no longer feels firm.

    * The maximum nutritional benefits can be found when they are perfectly ready, not too much.

    * If you can’t use them right away, place them in the refrigerator for up to a few days.

    Pears have many nutritional benefits to them; they are a good source of fiber, like many fruits that have peelings. Eating a pear is good for your diet as it is considered a fruit that contains little calories; a whopping fifty-eight calories per one hundred grams. This can not only help reduce the weight but it’s great for your LDL levels. Pears are a good way to get your vitamin C, or at least seven percent of your daily recommended amount. If you are looking for a fruit that contains beta-carotene or lutein, then pears are the one to choose. Pears are also a great source for obtaining many minerals such as iron, manganese, and the B-complex vitamins too.

    
When it comes to almonds, they are not only delicious but they are healthy too. Almonds can be the key ingredient to making ice cream taste even better or added to yogurt right before you stir it up and enjoy. Almonds are commonly found in the United States so finding them for your kombucha is going to be fairly easy. Almonds are very nutritional too. They can help to regulate the blood sugar, it can help to regulate blood pressure due to the magnesium content, and it can help do it’s part in lowering cholesterol levels. Almonds can be crumbled in many different sizes and length to best suit your dish or drink. For this recipe, you simply need to crush them.

    Before you begin to create this flavorful recipe, you will need to brew the basic kombucha through the first fermentation process. You can find the recipe here. Once you have brewed the kombucha for seven days, follow the recipe below to finish your batch of kombucha.

    You will need to have these items ready before you begin the first part of making kombucha:

    * Pot to boil the water in

    * Rubber band

    * 6 – 8 ounces plastic bottles that have been emptied and washed out throughly

    * Funnel

    * 1 gallon glass jar

    Steps

    1
    Done
    1 hour, 7 days

    Make the Basic Kombucha Recipe

    It all starts with 3 1/2 quarts of water in the pot. Bring the pot of water to a rolling boil before turning off the heat and adding the tea bags. Allow the tea to brew and the water to cool down in order to blend with the scoby later on. Allowing the tea water to cool down for one hour will do it. After an hour, pour the water, sugar, and kombucha starter inside the large gallon sized jar and place the scoby on top. Place the coffee filter overtop of the jar opening and secure it with a rubber band. Place the jar in a dark location where the temperature can be maintained, not too hot or too cold, for seven days.

    2
    Done
    10 minutes

    Prepare the Pear

    Rinse the pears thoroughly to ensure cleanliness. Once the pears are rinsed off, cut them in half and remove the seeds and the core. Slice the pear into slices and then dice them into small cubes. You can peel the pear if you don't want to leave the peeling on however, the peeling has nutritional value as well so it is a matter of preference. Place the diced cubes in equal amounts in each empty bottle.

    3
    Done
    5 minutes

    Prepare the almonds

    If you have a blender or food processor, place the whole almonds inside and crush them to the desired size. If you don't have a food processor or blender on hand, use a ziplock bag and a rolling pin to crush them up. Distribute them evenly into each bottle.

    4
    Done
    2 minutes

    Add the kombucha

    Fill the bottles the rest of the way with kombucha. Leave approximately one inch of space in the bottle for carbonation.

    5
    Done
    2 minutes, 3 days

    Prepare for the Second Fermentation

    Place the lid on each bottle and set the bottles in a dark place for three days. Check the bottles daily to ensure that the carbonation hasn't expanded the bottles too much. If the bottles are too tight when you feel around them, you can carefully loosen the lids and allow some of the carbonation to escape before tightening the lid back on it and finish the fermentation process

    After the third day, you can remove the bottles from the dark area and either drink it or refrigerate for later.

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