Fizzy drink for quenching thirst. This is a relatively plain kombucha recipe; hibiscus adds a little flavor, but not much. This will make 2 quarts, or enough to make in a 2.5qt pickle jar. This is my own kitchen recipe, derived from adjusting other recipes to my tastes.


  • ~1.75 Qt Water (0.5 as ice)
  • 20g gunpowder tea
  • 1/2 cup sugar
  • 3 hibiscus flowers
  • 8oz of previous batch of kombucha


  • 2qt+ pot
  • 2.5 qt wide mouth jar
  • Fine strainer
  • 3x 16oz pressure bottles
  • Coffee filter and rubber band
  • Scale and measuring containers
  • Thermometer


  1. Boil 1.25qt water, remove from heat
  2. Pour in tea, brew for under 5 minutes
  3. Pour tea through strainer into jar
  4. Add sugar while stirring, dissolve completely
  5. Cool the tea to under 100F using ice, but not less than 70F
  6. Add SCOBY and 8oz of kombucha
  7. Cover with coffee filter and rubber band
  8. Let sit undisturbed at room temperature for about a week
  9. Taste test. Wait longer if too sweet
  10. Reserve SCOBY and 8oz of kombucha from the fresh batch
  11. Pour the rest into bottles through strainer
  12. Add 1 flower, or about 1 flower worth of petals to each bottle
  13. Allow bottles to pressurize at room temperature for 3 days
  14. Refrigerate bottles
  15. When pouring for drink, strain out the hibiscus leaves