Strawberry, Rhubarb, and Parsley Kombucha Recipe
Ingredients (9)
- 12 cups (2880 ml) filtered or distilled water, divided
- 1 1/4 cups sugar (8 3/4 ounces; 248 g)
- 2 ounces (60 g) flat-leaf parsley leaves and tender stems, coarsely chopped
- 2 cups parsley, jasmine, or green kombucha starter tea (see note)
- 1 SCOBY (see note)
- 1 pound (454 g) fresh or defrosted frozen rhubarb stalks, cut into 1-inch pieces
- 1 pound (454 g) fresh or defrosted frozen strawberries, hulled and cut into 1-inch pieces
- 1 1/2 cups (355 ml) filtered or distilled water
- 1/4 cup (50 g) sugar
Directions
Learn how to make this recipe at Serious Eats
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