Hibiscus is renowned for its tart flavor and cardiovascular support. Rose hips also have a tangy, fruity flavor and are one of the richest plant sources for vitamin C. It’s a delightfully refreshing combination.
3-4 quarts plain kombucha
2 tbsp dried hibiscus flowers
2 tbsp dried rose hips
Combine all ingredients in a large jar with a tight fitting lid. Infuse in a warm spot, out of direct sunlight for 1-2 days, burping the jar intermittently to release the pressure. Strain and bottle following the instructions in our Classic Kombucha recipe.