Love Kombucha by Melanie Millin

Author:Melanie Millin
Language: eng
Format: epub
ISBN: 9781911216094
Publisher: Pavilion Books
Published: 2016-03-22T04:00:00+00:00

BLUEBERRY

Plain blueberry

Blueberry & cinamon

Blueberry & ginger

Blueberry & raspberries

Blueberry & mango

Blueberry & lavender

With kombucha’s already long list of superpowers, adding blueberry seems like a logical step. It is a superfood in its own right; high in antioxidants and vitamins K and C and relatively low in calories. Blueberries have the added bonus of giving the finished drink a beautiful dark purple hue. This deep vivid colour comes from the skin of the fruit, so make sure you include the skins.

You can just add the blueberries directly into the bottle and they will do their thing (they also look very pretty sitting on your kitchen worktop), although I recommend chopping them in half to help release the flavours and it makes them easier to get in and out of the bottle neck! The blueberries will gradually swell and turn pale as the colour leeches into the kombucha, you can then strain them out and throw them into a yoghurt or smoothie so as not to waste any goodness.

I prefer to juice the blueberries, skins and all. You will get a rich, dark purple liquid that can be added in and measured. Measurement is not particularly important, but you can record whether the flavour was to your liking and add more or less next time with more accuracy. This method also saves having to sieve out squishy swollen fruit at a later date.

With the shocking colour transformation, our preconditioned taste receptors anticipate that a bright pink/purple drink will taste sweet. It seems reasonable enough, but if you have only added blueberry, it produces a remarkably dry kombucha. I find it satisfies my craving for wine with food (come on, I know I’m not the only one!). Obviously it works well on its own, but if you want a satisfying fizz and don’t have the patience to wait, then it can also be combined with a number of other flavours.

Ginger and mango are both well known for their carbonation qualities, so should be added with caution and checked regularly.

A stick of cinnamon can be added directly to the bottle. If you only have ground cinnamon, then grind it a little further in a pestle and mortar to ensure it is as fine as it possibly can be and then add a pinch at a time. Leave for a couple of days and then taste. You can always add a pinch more, but you can’t take it away. The powder will sink to the bottom, but a gentle swirl will reawaken it and you will find that the flavour will still permeate the whole bottle.

Lavender has a very potent aroma and taste, so proceed with caution. Less is definitely more and a few lavender flowers will add a subtle complexity to the blueberry. This is a great choice if you are not so worried about fizz, but want a sophisticated flavour instead.

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