I was recently blessed with a large bag of fresh Florida oranges, direct from my loving parents. While I enjoy eating oranges fresh, the fruit is also one I really love to implement in kombucha flavoring.
Oranges are packed full of vitamin C, a nutrient we need year-round to stay healthy. Cut-up orange segments hold kombucha’s fizz in a fun way and taste quite good when paired with other fruits like cherries and mangoes.
This week, fresh whole pineapples were on sale at my local grocery store. I asked my dear husband to pick one up so I could share my special Porange recipe. Pineapples add a naturally sweet pizazz to kombucha — fresh, frozen, juice, dehydrated, etc… a little goes a long way 😘 Plus, pineapples are fulllll of vitamin C.
Hibiscus is one of my very favorite things. A warm cup of hibiscus tea is a perfect afternoon pick-me-up. Plus, it is full of vitamin C, other antioxidants and helps lower blood pressure. Anyone who knows me knows I love throwing hibiscus petals in my booch. They bring out a tart sweetness to kombucha, which is nice when you want to balance out another strong flavor.
Porange Kombucha 🍊🌙
Flavoring for one (1) 16 ounce bottle of homemade kombucha
Fresh orange – peeled (3 sections cut into small bottle-size pieces, about 2 tbsp.)
Fresh pineapple – peeled and cut into matchsticks (1 tbsp.)
Hibiscus petals – dried (three petals, yes just 3)
*want a caffeine kick? add 1/2 tsp. matcha 😊
Thanks, Mom & Dad! 💜🌙 Love you!