How to Make Mango-Ginger Kombucha that Leaves you Detoxed & Refreshed

When I first heard about this new and trending drink, I didn't quite know what to think.

I thought it was a little strange, a little hippie. But it grew on me.

It didn't just have to be a fungus growing in my kitchen or a tasteless detox for my body.

Because if it was going to be tasteless, what was the point? There were so many other ideas I could find to keep my body in good health.

Standing in my friend's kitchen, I decided to try this mango-ginger version for the heck of it. And guess what? Yep, you've probably guessed it: it actually tasted good. It was the perfect combination of sweet and sour, giving you just enough of each to keep you sipping a little more, downing a little extra.

Here's the simple recipe:

Ingredients:

• Scoby (the fungus)

• 1 or 2 gallon glass container with lid

• 1-2 cups white sugar

• mature kombucha liquid - about 2 cups for 1 gallon made (get this from someone with a mature scoby)

• 8 black tea bags - to fill the rest of the contai ner

• 8 tea bags of mango-ginger tea (yogi brand)

** Note: Green tea needs a different kind of scoby

How To Make the Tea Mix:

1. Boil water - 2-4 cups

2. Add 8 black tea bags or 8 teaspoons of loose leaf black tea

3. Let steep for 1 hour or less (depending on how strong you want it)

4. Drain and set aside liquid

5. Repeat steeping a second time with the mango ginger tea and boiling water (you can steep for a shorter time if desired).

6. Squeeze tea bags and discard

7. Add 1 cup of white sugar to the second tea mix

8. Bring to a boil or until sugar is fully dissolved

9. Let all tea liquid cool to room temperature

Then:

1. Combine tea / sugar mix, scoby and the original, mature kombucha into your glass container and cover

2. Set in a warm, fairly dark place for 1 week

3. Sip daily until you like the flavor and remove all liquid except 2 cups of it for the scoby to live in.

Drink, enjoy, repeat!