In the south, nothing screams summertime more than an ice-cold glass of sweet tea. A staple in any southern kitchen, sweet tea is a traditional drink with its first published recipe attributed to the Southern Cooking cookbook in 1928. Over the years, sweet tea has transformed itself from a high society drink to an everyday drink enjoyed year-round.
Classic sweet tea is brewed with three simple ingredients- water, sugar, and of course, black tea. As sweet tea grew in popularity, so did the creativity, adding in mint, peach, raspberry, and so many more ingredients. It seems as if every southern family has its own secret recipe. This recipe can easily be altered to fit your flavor pallet; just swap out the lemons with your favorite fruits and herbs. But trust us – you’re going to love this twist on a classic.
It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.
Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.
This recipe makes one 16-fluid-ounce bottle. A 1-gallon batch of kombucha will make seven 16-ounce bottles, so for one gallon, you will need to multiply the ingredients by 7. Before beginning this recipe, you will need to:
