Hey there, fellow kombucha enthusiasts! I recently got back from a super relaxing trip to the coast, and while I was there I got inspired to try something new with my regular kombucha recipe. It's been a whirlwind of delicious experiments ever since, but this Apricot Kombucha with Rosewater recipe, is a definite favorite. It is light, refreshing, with a touch of sweetness and a beautifully fragrant rosewater finish. It's perfect for a warm afternoon, a picnic, or just as a little treat for yourself.
What makes this recipe different? Well, most of my recipes include a fruit or herbal infusion, and the combination of juicy apricots and delicate rosewater is simply divine. The apricots provide a sweet and slightly tart flavor that's perfectly balanced by the subtle floral notes of rosewater. Trust me, the aroma alone will transport you to a tranquil garden.
Required Equipments
- Large glass jar or bottle
- Cheesecloth or fine-mesh sieve
- Funnel
- Airtight bottles for storage
Apricot-Kombucha-with-Rosewater
This Apricot Kombucha with Rosewater recipe is a delightful twist on a classic. It combines the tartness of apricots with the delicate aroma of rosewater for a refreshing and flavorful drink.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. Prepare the Apricot Infusion: In a large pot, combine 4 cups of water and 1 cup of chopped fresh apricots. Bring to a gentle simmer over medium heat, then reduce the heat and let it simmer for 10-15 minutes, until the apricots are soft and fragrant. Remove from the heat and let it steep for at least an hour. You can leave it overnight in the fridge, too, this makes it extra flavorful. Then, strain the apricot mixture through a cheesecloth or fine-mesh sieve, pressing on the apricots to extract all the juice. Discard the solids and reserve the apricot liquid.
- 2. Combine with Kombucha: In a clean, large glass jar, add your brewed kombucha. Remember to leave at least an inch of headspace at the top. Gently pour in your strained apricot infusion. I usually add about 1 to 1.5 cups depending on my desired level of apricot flavor. If you like it stronger, add more! This part is totally up to you!
- 3. Add Rosewater and Sweetener: Stir in 1 tablespoon of rosewater. I prefer using this one brand, but you can find others. And if you like a bit of sweetness, add 1-2 tablespoons of honey or maple syrup. Stir well to combine. Start with a little and add more to your liking!
- 4. Bottle and Heat: Carefully funnel the kombucha mixture into clean, sanitized bottles. Leave a little bit of headspace (about an inch) in each bottle. Heat a pot of water to around 160-170°F (71-77°C). Put the bottles of kombucha in the hot water bath to gently pasteurize the kombucha mixture for about 15 minutes to kill off any unwanted bacteria, and extend the shelf life. Make sure not to let the bottles boil!
- 5. Cool and Refrigerate: Remove the bottles from the hot water bath and let them cool completely. Then transfer the bottles to the refrigerator to chill. Refrigerate for at least 24 hours to allow the flavors to meld, but longer is better! It often takes about 2-3 days to reach its peak deliciousness.
- 6. Enjoy! Once chilled, your delicious Apricot Kombucha with Rosewater is ready to enjoy. Open carefully to prevent any fizzy spills!
- Troubleshooting Tips: If your kombucha is too tart, add a bit more sweetener. If it's too sweet, add a squeeze of lemon juice. Experiment to find the perfect balance for you. This is a fun process; don't be afraid to experiment!
📝 Notes
- Always use a clean and sanitized brewing jar and bottles.
- Adjust the amount of sweetener to your liking.
- If you don't have fresh apricots, you can use canned ones, but make sure they're not packed in heavy syrup. Drain them well before using.
- For a stronger apricot flavor, steep the apricots for longer. You can even muddle them a little before simmering!
🍎 Nutrition
Calories: 100kcal
Protein: 0g
Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
