Summer is practically in full swing here on Miami Beach. It’s Spring Break, the beach is a madhouse, and I’m sweating my balls off already.
July is gonna feel AWESOME. Can’t wait. (Naht.)
Summer makes me think of my all-time favorite fruity drink: Strawberry Cucumber Kombucha. It’s so refreshing, with a hint of sweetness, lots of zing, and a cool-cucumber finish. I can’t believe I haven’t posted this recipe until now.
Don’t worry if you have no idea what kombucha is. It seems like most people I come into contact with don’t either. Usually I just describe it as an amazing probiotic elixir of life. The long definition is that it’s a sweet tea that has undergone fermentation from a SCOBY (symbiotic community of bacteria and yeast.) This produces billions of probiotics and good bacteria that help with digestion and support the immune system.
I used to buy GT’s Kombucha last summer when I made this, and let me tell you: A store-bought kombucha habit is almost as expensive as a crack habit. A 16 oz bottle of GT’s runs for about $3.75 a bottle. Granted, a regular serving of kombucha should be about 4 oz at a time, and NOT the whole bottle (like how most people are drinking it nowadays). But still, that shizz adds up.
Now my boyfriend and I brew our own kombucha at home so we save a ton of money. It seemed like a daunting task at first, but I swear it’s so easy- and fun! We are always experimenting with new flavors. We do a secondary fermentation process after bottling the kombucha tea and flavoring it with fresh fruit or ginger. That’s when it gets nice and fizzy.
I’m thanking my lucky stars that kombucha is allowed on The 21 Day Sugar Detox by Balanced Bites. Unfortunately strawberries aren’t, so my poor boyfriend was ‘forced’ to drink this serving of Strawberry Cucumber Kombucha after I took pics of it. I’m loving the detox, but REALLY looking forward to eating fruit again. (I’m on day 18, only 3 more days!) Continue Reading for Recipe