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Revitalizing, effervescent sunrise iced tea

2013 March 21

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I love iced tea — it’s hands-down my drink of choice (even ahead of margaritas — I know, what’s wrong with me?). So, I wasn’t surprised at all when I fell head over heels for kombucha, naturally fermented tea. Its bracing flavor and natural fizz makes me very happy, and ice-cold, it’s quite refreshing.

I’m really lucky on the kombucha front: locally, there’s a small company that produces small batches of kombucha, kvass, kimchi, and cultured raw vegetables. FAB Ferments is a two-person operation, both completely devoted to sharing their love of fermented foods and the health benefits within. They source ingredients from local farms — the same farmers who sell at the farmers’ markets I frequent, so I know they’re using top quality produce. (I’m addicted to their beet kvass and spicy dill cultured vegetables.)

FAB Ferments stocks stores primarily on the other side of the city from me (although they do set up at summer farmers’ markets near my ‘hood), so when I can’t get their kombucha, I simply buy other organic brands available at my favorite specialty stores. I do loves my kombucha.

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One day when I was juicing some fruits, I set my very fragrant container of fresh orange (from these adorable Buddha-belly Sumo mandarins), lemon, and ginger juice next to my glass of kombucha and … inspiration. I poured one into the other and sipped.

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{Angelic voices singing}

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It’s lightly juicy (from the citrus), zingy from the ginger, and fizzy {love} from the kombucha (a natural by-product of the fermentation process — no carbonated water involved).

Because the tea is kombucha tea, there’s no steeping/cooling to mess with — three minutes to grate a piece of ginger and squeeze some fruit, and you’re done.

Full of vitamins and probiotics, it’s a bright, energizing way to start the morning or anytime you need a pick-me-up — bubbly sunshine in a glass.

Revitalizing sunrise iced tea

Ingredients

  • 1″ piece of fresh ginger, peeled
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoons freshly squeeze lemon juice
  • 10 ounces chilled kombucha (plain, or citrus or ginger flavored)

Instructions:

  1. Use a microplaner to grate the ginger; catch the minced pieces in a paper towel or coffee filter. Form a pouch around the ginger and ring out the juice into a tall glass. (Or, if you’re using a juicer to extract the orange and lemon juice, just toss the ginger knob into the juicer, too.)
  2. Add the orange and lemon juices to the glass and stir with a spoon. Pour in the kombucha, and give another stir. Top with a handful of ice.
Prep Time: 5 minutes       Yield: 1 drink, about 12 ounces



Comments:

4 Responses Post a comment
  1. March 22, 2013

    Kombucha was a little bit of an acquired taste for me, but I do enjoy it now. I never thought to pair it with “stuff”, but that totally makes sense. It’s tea!!!!

    Have you tried making your own yet?

    • Karen @ Leaf & Grain permalink*
      March 24, 2013

      No, not yet. I actually bought a kit through food52 last summer, but the package went on a little field trip with the post office and was 3 weeks late. Even though the company that sold it said it would be fine, I was a little freaked out about the SCOBY being in a box in a hot truck for 3 weeks, and didn’t open the box for another month (only to find the SCOBY wasn’t even in there … too late to do anything about that). Clearly, that batch of kombucha wasn’t meant to be. Someday, I’ll get another SCOBY, but I’m not in any hurry. ;)

  2. March 24, 2013

    This looks really yummy. Kombucha is a bit strong for me, but I bet it would be awesome with fresh juice. Gotta try this – I know my hubby would love it. If you make a lot, do you need to keep it covered in the fridge, or is a open pitcher ok?

    • Karen @ Leaf & Grain permalink*
      March 24, 2013

      The juices do tone down the sharpness of the kombucha. I like kombucha, but it’s not something I can, you know, chug – it’s strong stuff! Try it with the juices – it’s an entirely new drink. I would keep it covered, if no other reason than to preserve the fizziness of the kombucha. But, I don’t see any harm in leaving it uncovered.

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