This Hawaiian kombucha recipe is one to last forever. I make it in the summertime when my kids beg for something refreshing. Still, I also make it in the wintertime with a couple of twists to make a heartwarming drink. More so, this drink is perfect for an afternoon treat or when you need to have a mocktail after a long day at work. And why not? You can also add alcohol and turn this into a delicious cocktail.
This Hawaiian Kombucha is the Refreshing Drink You Were Looking For
To prepare this Hawaiian kombucha, you will need kombucha tea, coconut water, mango, and coconut flakes.
You can substitute some of these if needed. Try using lemonade, ginger kombucha, coconut cream, peaches, powdered coconut, and strawberries.
While this step is not particularly necessary, I like to ferment my ingredients for one or two days until they release all the aromas. You can place them in a large jar, covered with a towel that will allow it to breathe, but keep the nasties out. After a couple of days, your beverage will be ready to drink.
I like to drain the fruit and serve the drink on its own. However, you can eat the fruit, or save it for a preserve or jam. If you want a bit more sweetness, try adding honey or a bit of brown sugar when you are ready to serve it.
For more acidity, add a touch of lemon juice or lemonade. This beverage goes well with alcohol too! Try using rum, vodka, or even gin for a summer beverage that is full of healthy ingredients.
If you want to keep things PG-13, then this can be a mocktail! Decorate the glass with an umbrella and a sugar rim, and you will be all set.
Enjoy this beverage any time of the day and get all the health benefits of kombucha plus tons of flavors.
1 gallon (3.8 L) kombucha tea
1 cup (235 ml) coconut water
1 cup (128 g) raw coconut flakes
1 ripe mango, peeled and cubed
- Ferment ingredients for 1-2 days until fragrant.
- Strain tea into glass bottles and seal.
- Serve chilled.
Looking to try another easy and refreshing Kombucha recipe? Check out this Ginger Kombucha recipe!