Plain kombucha is poured into a dispenser to mix with an infusion or juice to create a flavor.
There are four flavors of Kombucha that I make that are consistently my favorites:
Lavender (of course). I like it best prepared with Vanilla.
The antioxidant components of lavender can impact the endocrine system of the body to lower the levels of stress hormones in the body.
Ginger and Ginger Chai is a lovely variation that is especially nice served during the holidays.
Ginger is packed with phenolic compounds that helps improve your digestive system. It reduces the feeling of nausea and bolsters your body’s immune system to combat the common cold, flu and other similar problems.
Fire-starter is a combination of beet, apple, hot pepper and ginger is stimulating, warming and can also offer pain relief:
Beetroot juice is often used in detox diets. This is because it helps in improving the liver function, which in turn helps in removing toxins from your body.
Clinical tests have demonstrated that capsaicin, a substance in hot peppers, is incredibly efficient for reducing as well as stopping cluster headaches, migraines as well as sinus headaches.
Sassafras is like old fashioned root beer. When I was a kid, we dug up Sassafras saplings and boiled the root into a fragrant tea, so the redolence of Sassafras is a very pleasant childhood memory for me.
Sassafras is an effective diuretic and blood thinner that also cleanses the liver and aids in digestion.
Mango Habaneros I love Mango Habaneros ice cream and the combination also makes a killer kombucha!
Peach Apricot Tumeric Sage is an incredible taste combination. The tumeric and sage compliment the sweetness of the juice with a dry earthiness that just works so well.
The active ingredient in tumeric is cucurmin and it is a highly effective anti-inflammatory.
The following recipes are all designed to be made in combination with 2 quart batches of plain kombucha.
Lavender Vanilla Kombucha