This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!

Hello everyone! It’s good to be back! Thank you for bearing with me throughout my absence, Hurricane Harvey hit Texas pretty badly, and the entire Texas Army National Guard was called upon for state active duty. I worked out of Austin with mission command.  This hurricane season has been pretty busy so far, shortly after Harvey hit, Irma was heading straight towards my family.  Thankfully it was only at a Category 2 when it reached them and there wasn’t too much damage, although they were without power for a few days.  Some areas weren’t as lucky.  Please keep the families impacted by these hurricanes in your thoughts and prayers as they deal with the aftermath, and also those that are in Hurricane Maria’s path.

I’ve been excited about posting this entry. My Blueberry Ginger Kombucha is the highest performing post on this site, and since it has been so popular I decided to share with you all another great way to flavor your kombucha.  This Peach Mint kombucha is a tasty flavored kombucha, a great way to nourish your gut!

Kombucha is basically sweet tea that has been fermented with a SCOBY, or a “symbiotic culture of bacteria and yeast.”  It’s easy to make your own kombucha, and it’s much cheaper than buying bottles at the store.  I’ve saved a lot of money by making my own rather than buying countless bottles.  If you have read my Blueberry Ginger Kombucha post, you know that I love making my own kombucha and that I drink a bottle a day, which has really helped to improve my digestive system.

To refresh your memory, making kombucha is fairly simple.  Here are the step-by-step instructions on how to brew your own kombucha:

How to Make your own Kombucha

What you need:
1 gallon glass jar
4 family-sized black Tea bags, or 8 regular
1 SCOBY (where to buy, or grow your own – which is what I did)
1 cup of sugar (I use organic cane sugar)
1 cup of already made plain kombucha
Breathable fabric (such as a cheesecloth or coffee filter) and a rubberband

Directions:
1. Bring 2 cups of filtered water to boil and remove from heat.
2. Add a cup of sugar to the pot and stir until dissolved.
3. Add in the tea bags. Let it steep for 15 minutes.
4. Let the tea cool completely to room temperature and transfer to your jar along with 3 quarts of filtered water. I like to speed this process up by adding cold water into the jar. Stir with a wooden spoon to combine.
5. Add in the cup of kombucha and with clean hands place the SCOBY on top.
6. Cover with your cloth and secure with a rubber-band.
7. Place somewhere at room temperature out of direct sunlight (such as a cabinet) and let ferment for 7-12 days. Taste-test after 7 days. Once it is to your desired combination of sweetness and tartness, is is done.
8. Remove the SCOBY and 1 cup of liquid for your next batch.
9. Bottle the kombucha and cover tightly and store in the refrigerator, or let sit for an additional 1-2 days until carbonated,
or follow recipe below for flavoring Peach Mint kombucha.
10. Repeat the process!

This Peach Mint Kombucha is made a similar way to my Blueberry Ginger Kombucha.  I first boil the fruit with a bit of sugar to make a syrup to flavor it with, and let it cool completely before adding it to the kombucha.  I prefer to boil the fruit instead of just placing it into the bottles because it helps make the flavor stronger, and I prefer my kombucha to be very flavorful.  Here are the instructions on how to make Peach Mint Kombucha.

How to make Peach Mint Kombucha

1. In a saucepan, add 1 cup of diced peaches, 1 1/2 cups of water, 2 tablespoons of chopped mint leaves, and 2 tablespoons of sugar and bring to a boil.
   Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the peaches, until it has become a thin syrup.
2. Let it cool completely to room temperature before proceeding to the next step. I like to place it in the fridge to speed up this process. You can blend the peach-mint puree a bit to make it smoother.
3. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the peach-mint syrup into the gallon. Do this slowly as it may foam up a little.
4. Stir slowly with a wooden spoon.
5. Strain and bottle – this is how my mom recommends to do this with little mess:
   Place a strainer over a 4-cup pyrex measuring cup and pour the flavored kombucha into it. You will probably need to do this 4-5 times until you have emptied the gallon. Use a funnel to pour into bottles. I use bottles from store-bought kombucha I used to drink, my mom uses these flip-top bottles.
6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly. If you’d like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don’t explode.
7. When ready to drink, remove from the fridge and enjoy! You might want to strain it again prior to drinking to strain out some of the pulp and the newly formed baby SCOBY

Print

Peach Mint Kombucha

Course: Drinks

Keyword: blueberry ginger kombucha, peach kombucha, peach mint kombucha

Ingredients

• 1 gallon kombucha
• 1 cup peaches peeled and diced
• 2 Tbsp mint leaves chopped
• 2 Tbsp sugar
• 1 1/2 cup water

Instructions

1. In a saucepan, add the peaches, mint leaves, sugar and water and bring to a boil.
2. Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the peaches, until it has become a thin syrup.
3. Add to a blender to puree it further if desired.  Let it cool completely to room temperature before proceeding to the next step.

4. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the peach-mint syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.

5. Strain and bottle.
6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.
7. When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!