Passionfruit Kombucha Tea
I have had such a relaxing break over the last 2 months with lots of friends and family visiting us over here so apologies for the lack of posts. I have spent most of my days between yoga, art class, enjoying the nightlife (it’s incredible over here!) and doing lots and lots of eating. I even tried out my first cooking class at Hoa Tuc (no affiliation). It was a very basic beginners class that I did with some of my visitors just for fun, I always find I end up learning something new and it was great to work with lotus seeds and leaves for the first time (scroll down to see what I made!)
Eating all this amazing local food has given me so much inspiration and I can’t wait to get back into the kitchen to start experimenting but for now I really want to share this simple Passionfruit Kombucha Tea recipe that we have been enjoying for a while. If you grew up in Australia, you may have tried out a Passiona or Pasito, a passionfruit flavoured soft drink which was probably my favourite growing up. Now this Passionfruit Kombucha Tea recipe reminds me of exactly that, except it isn’t full of artificial flavours and sugar, it is full of probiotics & vitamin rich, fizzy and tastes delicious! All you need to have is some already fermented kombucha tea and fresh passionfruit, if you don’t have any already fermented kombucha tea you can start brewing your own with this basic recipe here.
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| Passionfruit Kombucha Tea |
- Approx 950ml of already fermented Kombucha Tea
- 1/2 to 1 passionfruit pulp
- 1/2 -1 tsp organic sugar dissolved in 2 tbsp hot water (optional – if your kombucha is still a little sweet, it isn’t needed. Using sugar provides food for the microbes which then increases the fizz)
- Funnel and fine mesh sieve (nylon or stainless steel is ok)
- 1L flip top bottle recommended as pictured or any recycled clear class bottle with screw top lid (avoid coloured glass as they generally contain lead)
- Thoroughly clean the glass bottle and lid with hot water (not boiling) and white vinegar (distilled vinegar). To clean the bottles I usually add about 1-2 tbsp of vinegar, then add enough hot water to half fill the bottle. Close the lid and shake it vigourously until foamy bubbles appear. Rinse again without vinegar and keep upside down on a dish drainer
- As I am living in Vietnam and tap water isn’t very pure, I boil bottled water and allow it to cool slightly, then add about 2 tbsp and shake it again to rinse the bottle of any residual tap water
- I also do not use any bottle brushes or dish sponges, if you need to, use one specifically just for your kombucha bottles
- Add the dissolved sugar and passionfruit pulp
- Using the funnel with fine sieve placed inside, pour enough fermented kombucha tea to fill the bottle but leave about 3-5cm from the top
- Seal the bottle and ferment 3-4 days then transfer to the fridge if you prefer your kombucha tea cold
- ‘Burp’ the bottle every 7 days by opening the lid and resealing to avoid any explosions!
- Just strain it when serving and enjoy!
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| Lotus Fried Rice in Lotus Leaf |
Green Mango Salad with Vietnamese BBQ Chicken
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| Green Mango Salad with Vietnamese BBQ Chicken |
Pork & Prawn Rice Paper Roll … I have to say my mum’s recipe is way better than the one in this cooking class, sorry Hoa Tuc!
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| Pork & Prawn Rice Paper Roll |
And here is a shot of the setup for the cooking session
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| Saigon Cooking Class at Hoa Tuc Restaurant |
Hope you enjoyed this post, if you try out this recipe, I would love to hear from you in the comments below! xx
- Approx 950ml of already fermented Kombucha Tea
- ½ to 1 passionfruit pulp
- ½ -1 tsp organic sugar dissolved in 2 tbsp hot water (optional - if your kombucha is still a little sweet, it isn't needed. Using sugar provides food for the microbes which then increases the fizz)
- Funnel and fine mesh sieve (nylon or stainless steel is ok)
- 1L flip top bottle recommended as pictured or any recycled clear class bottle with screw top lid (avoid coloured glass as they generally contain lead)
- I find the flip top bottles much better for producing more fizz and less chance of explosions as the rubber seal allows some gas to escape while keeping the bottle airtight, otherwise a recycled glass bottle with screw top lid is fine, just keep checking the screw top is closed tight every couple of days
- Thoroughly clean the glass bottle and lid with hot water (not boiling) and white vinegar (distilled vinegar). To clean the bottles I usually add about 1-2 tbsp of vinegar, then add enough hot water to half fill the bottle. Close the lid and shake it vigourously until foamy bubbles appear. Rinse again without vinegar and keep upside down on a dish drainer
- As I am living in Vietnam and tap water isn't very pure, I boil bottled water and allow it to cool slightly, then add about 2 tbsp and shake it again to rinse the bottle of any residual tap water
- I also do not use any bottle brushes or dish sponges, if you need to, use one specifically just for your kombucha bottles
- Add the dissolved sugar and passionfruit pulp
- Using the funnel with fine sieve placed inside, pour enough fermented kombucha tea to fill the bottle but leave about 3-5cm from the top
- Seal the bottle and ferment 3-4 days then transfer to the fridge if you prefer your kombucha tea cold
- 'Burp' the bottle every 7 days by opening the lid and resealing to avoid any explosions!
- Just strain it when serving and enjoy!
