Pink Lemonade Kombucha
Cranberries and their juice are powerful foods that can work like preventative medicine. They can prevent UTIs and stomach ulcers. Cranberries have proanthocyanidins (PACs) which are very powerful antioxidants that remove harmful free oxygen radicals from cells. The special structure of PACs in cranberries acts as a barrier to harmful bacteria that might latch on to the urinary tract lining. This can prevent urinary tract infections (UTIs) and new studies have been done that found they also help with preventing stomach ulcers as well. Cranberries and lemons work wonderfully together and anytime you can add them to your diet it is a very good thing. Both are very low in natural sugars so I add a half teaspoon of sugar to each bottle to create more overall fizz. Such a yummy drink that is perfect for a spring day!
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Servings: 16 ounces
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Ingredients
- ½ teaspoon sugar – (optional)
- ½ lemon – squeezed
- 1-3 tablespoons cranberry juice
- 14 ounces Kombucha – plain
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Instructions
- Add lemon juice and sugar to a 16-ounce bottle.
- Then add cranberry juice until you get the desired “pink” color. Fill with kombucha leaving at least 1/2 inch of space at the top.
- Cap your bottle and allow to ferment for 5-10 days (less time if your house is above 75°F).
- Store bottles in the refrigerator.
Notes
Make sure you use good bottles made for brewing.
