A fresh pear, ginger, and starfruit appear on a multi-color scarf in natural light.

Starry Night Kombucha

Night skies, especially clear in the winter, are a treat to gaze upon. This special recipe calls on fresh starfruit and pears to create a delicious medley of flavors for Starry Night Kombucha. 

  • Starfruit – thin slices, cut into small pieces (2 tbsp.)
  • Fresh ginger – a dime to penny-sized slice (1 tsp.)
  • Pear – fresh and juicy, diced (1 tbsp)
  • Nutmeg – one dash

Starfruit is a tangy, somewhat sour fruit that is rich in antioxidants like Vitamin C and beta carotene. Starfruit can be expensive – be sure to look in your grocery store’s “day-old” section for over-ripe produce.

I found this starfruit at my local co-op for about a dollar. I washed the fruit well and cut off the brown spots.

Dehydrate any leftovers for a cute pick-me-up starry snack any time of year!

Fresh lemongrass sits on a plate with slices of fresh, juicy pear in natural light

Three Goddess Kombucha

Did you know that pears, in both Greek and Roman mythology, are sacred to three important Goddesses: Hera, Aphrodite, and Pomona. Three Goddess Kombucha is full of ripe, juicy pears. And, because pear trees are known to live many years, consuming pears is known to promote prosperity and long life. Pears, lemongrass, and special touches like anise and ginger make this kombucha a decadent treat.

  • Pear – juicy and ripe (1 tbsp.)
  • Lemongrass – fresh stalk (½ stalk), or dried (1 tbsp)
  • Star anise – one tiny corner (½ tsp)
  • Fresh ginger – a dime to penny-sized slice (1 tbsp)

September is the ideal time to start harvesting lemongrass stalks. And really, lemongrass is the best type of grass that’s both ornamental and useful. Grow lemongrass in patio pots to enjoy beautiful, natural insect repellant all summer. Mature stalks can be harvested throughout the summer and fall. Dried stalks work well, too! You can find dried lemongrass at many natural grocery stores and co-ops.

A fresh pair cits with fresh ginger and an upright ten of wands tarot card.

Juicy Pear Kombucha

There’s nothing like a succulent, fresh pear. Pears have a sweet, gritty taste and when fully ripe, this juicy fruit makes a tasty homemade kombucha.

Pears, like apples, contain pectin, a fiber that nourishes gut bacteria. So using pears in flavors make for super-gut-healthy-booch too! As a kid, I loved juicy pear jellybeans. To best recreate this flavor for kombucha, I chose a healthier route, as illustrated below. Enjoy my Juicy Pear Kombucha!

  • Fresh Pear – juicy, ripe pear (any variety) cut into thin slices (2 tbsp)
  • Clove – one dried clove stem, or ⅛ tsp dried clove
  • Lemon juice – ¼ tsp 
  • Ginger – fresh, powdered, or crystallized (small chunk, about ½ tbsp.)

Best Pear Practices for Kombucha Eating pears can help us feel full longer. One pear contains about 6 grams of fiber; just over 20% of our daily value.

Make sure any fresh pears you use to flavor kombucha are VERY ripe. Like, I’m talking dripping with juices… when you cut it, it nearly falls apart juicy. Dry, unripe pears just don’t work well; they don’t have enough oomph to give kombucha the magical touch ????