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!
