This refreshing, probiotic-rich drink is a great alternative to a boozy beverage. You still feel like you’re participating in the fun but without the hangover.


  • 1 gallon of brewed + ready to go kombucha
  • 1/2 cup hibiscus tea
  • 2 cinnamon sticks
  • 2 – 3 Tbsp grated ginger root
  • 2 juicy limes

Preparation Method

Once the first brew of your kombucha is complete, it’s time to start the second ferment:

  1. Boil 2 cups water and pour over hibiscus leaves/tea. Let steep for 20 minutes.
  2. Once tea is cool, add the juice of two limes & the cinnamon sticks.
  3. Pour equal parts of this concoction into a couple of quart jars, or something similar. Pour the pre-brewed kombucha over top of each. Seal with a tight fitting lid.
  4. Let the contents of the jars ferment for 2 – 4 days. A healthy ferment will bubble and fizz when ready.
  5. Enjoy over ice on a hot summer day, or pour into pretty glass jars and take to the party.

Store in glass jars in the refrigerator. I like using recycled “Grolsch” beer bottles with those great pop tops.