Kombucha by Louise Avery

Author:Louise Avery
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-03-02T16:00:00+00:00

CHIA CHERRYADE

Inspired by G. T. SYNERGY drinks (available in the States), I have come up with a home-brewers version of a health-boosting tonic that you can enjoy at home. Although they create a number of drinks containing chia seeds, my stand-out favourite is the cherry with its tangy, fruity, tart flavour along with the unusual gel-like texture of the seeds that swell up over a short period to a texture similar to pectin used in preserving.

Sweet and tart cherries create a very tasty kombucha, which is wonderful when cherries are in season but equally available all year round using cherry juice.

about 2 litres/2 quarts plus ½ cup Unflavoured Kombucha (page 20)

1 teaspoon chia seeds

200 ml/¾ cup cherry juice or 8 fresh cherries, stoned/pitted

4 x 500-ml/17-oz. capacity glass bottles with airtight lids

MAKES 4 BOTTLES AND SERVES 8–16

Pour 250 ml/1 cup of the unflavoured kombucha into a glass and add the chia seeds. Leave to soak, stirring every 10 minutes, until the mixture has a gel-like consistency. Divide the chia gel between the bottles before adding the cherry juice (or fresh cherries). Top up with the rest of the unflavoured kombucha, leaving a 1-cm/⅜-inch air space at the top, then seal tightly.

Leave the sealed bottles at room temperature, out of direct sunlight, for 2 days before testing for carbonation (see page 17) and refrigerate when the taste and fizz are to your liking.

Serve cold and drink within a week as the sugars in the cherry will accelerate the carbonation.

NOTE If the chia seeds clump together in the bottles, just give them a little stir before serving.

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