Kombucha

New flavours: St=Strained N=Not strained 1 Sweet beet, we took and blended pickled beets with a dash of Cranberry juice and a dash of sugar. N 2 Jackfruit, Cherry, Jalapeno, we got a whole Jackfruit that was the size of two basketballs so we processed the entire thing, which is quite a task in itself and for weeks we ate Jackfruit everything: jam, pie, savory dishes. We used the jackfruit and cherry jam for a regular Jackfruit Cherry kombucha, and a jalapeno. N 3 African Peri-Peri sauce with Lemongrass, used a hot sauce from Portugal called Peri-Peri whose origins and flavor derive from Africa, mixed with an organic processed lemongrass paste. N 4 Lavender, Mint, Rose, Maple Syrup, we have an extensive tea collection with many dried herbs, flowers, and roots, along with the different teas and we try to incorporate this stuff, not just into our teas but into our foods like Curries, also desserts but most of all kombucha, so you might see more like this one. St 5 Oregano, Just added a little sugar and fresh Oregano for the f2. N 6 Fermented turmeric with Maple Syrup. N 7 Pureed Peaches with Fermented Ginger. N 8 Lavender and Maple Syrup. St 9 Cran- Raspberry, Mint, we pureed fresh raspberry with canned cranberry and mixed in a little dried mint. We also used this same Cran-Rasp blend with the Fermented Ginger and a fermented Tumeric, also a Rose and Lavender N 10 Guava, we mashed several very ripe guavas. N 11 Peach, Apricot, we pureed canned peaches and apricots. Also did one of these with Rose and Lavender.St 12 Portobello and Raw Honey, we diced fresh Portobello. N 13 Thyme and Raw Honey, fresh Thyme. N 14 Papaya seed and Raw Honey, ground Papaya seed. N Enjoy!