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
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