Makes 64 oz
Island Fire Kombucha
- 64 oz plain kombucha
- 4 cups cut fresh pineapple
- ⅛ tsp cayenne pepper
- (4) 16oz glass bottles or a growler
– Peel and cut up pineapple.
– Add the pineapple, 1 cup plain kombucha and the cayenne pepper to a blender and blend until smooth.
– Filter out the pulp (optional).
– Add 3-4 oz of the pineapple/cayenne/kombucha juice to a 16oz bottle.
– Fill the rest with plain kombucha.
– Cap and let sit at room temperature for 3-4 days.
– Move to the refrigerator for storage.
See full post at The Wild Gut
Island Fire Kombucha from The Wild Gut