|Mangosteen Kombucha Tea|
To choose the best mangosteens, give the outer shell a squeeze, it should give like a just ripe avocado. Stay clear of the really hard mangosteens that do not give or have a lot of yellow resin on the outside. The skin should also be nice and glossy.
|Choose a mangosteen like you would an avocado. Look for glossy skin and a slight give when you squeeze it|
With each mangosteen there will be about 2-3 segments that contain a big hard seed, you can eat it or spit it out (I actually eat the whole segment, seeds and all unless the seed is too big). A fun trick to work out how many segments the mangosteen will have is to look at the bottom of the mangosteen and count the number of petals, they represent how many segments are inside.
You will need to have some already fermented kombucha tea for this recipe. If you haven't started brewing kombucha yet, you can learn how to here including how to order a kombucha scoby. The best time to bottle your kombucha, is when it is still slightly sweet and tangy. If you happen to miss this window, just add 1 tsp of organic sugar. Most of the sugar will be consumed during the second fermentation process so you don't need to worry. It will also help make your kombucha fizzier like soda.
Mangosteen Kombucha Tea
Makes 1 litre bottle
You will need
You will need
- 10 mangosteens
- approximately 800mls of already fermented kombucha tea (see here for more info)
- 1 litre flip top glass bottle (or recycled screw top would work)
- 1 tsp raw organic sugar (buy on iherb or amazon) (optional - only if your kombucha tea is more on the sour side)