Ginger Lemon Kombucha Cooler - By Selva Kumar

This beverage combines the tangy freshness of lemon with the subtle heat of ginger, creating a revitalizing drink that's perfect for staying cool during hot weather. Adjust the sweetness or tartness by varying the amount of sugar or lemon juice according to your taste preferences. Embrace the cooling and invigorating qualities of this South Indian-inspired kombucha as a delightful and beneficial drink, especially during the summer season.

Ingredients:

• Cooled Brewed Green Tea (approximately 3.8 liters) - 1 gallon

• Sugar (200 grams) -1 cup

• SCOBY (Symbiotic Culture Of Bacteria and Yeast) - 1

• Starter Tea (from a previous batch or store-bought unflavored    kombucha) - 1 cup

• Juice of 1 Lemon

• 1-inch Minced Piece Fresh Ginger

• Fresh Mint Leaves for Garnish

• Ice Cubes

Instructions:

1. In a large glass container, combine the cooled brewed green tea and sugar, stirring until the sugar is completely dissolved.

2. Add the SCOBY and starter tea to the sweetened tea mixture.

3. Mix in the freshly squeezed lemon juice and minced ginger.

4. Cover the container with a clean cloth or paper towel secured with a rubber band to allow airflow.

5. Place the container in a room-temperature location away from direct sunlight.

6. Allow the kombucha to ferment undisturbed for 7-10 days, or until it reaches your desired level of effervescence and tanginess. Taste it periodically to check.

7. Once fermented to your liking, carefully remove the SCOBY and set it aside in a clean container with some of the finished kombucha to use for your next batch.

8. Strain the ginger pieces out of the kombucha if desired.

9. To serve, fill glasses with ice cubes and pour the ginger lemon kombucha over the ice.

10. Garnish each glass with fresh mint leaves for added freshness and flavor.

11. Serve chilled and enjoy the zesty, probiotic-rich goodness of this Indian-inspired Ginger Lemon Kombucha.