If you know me, you know I love kombucha!  But when you can create a kombucha that’s not only tasty, but super-powered with antioxidants, I love it even more! 

A great time to make this brew is during the fall and winter months when cold and flu season hits.  It may help prevent even getting a cold or flu.  But if you are one of the unlucky folks that has acquired one of these annoying illnesses, this brew can aid your system in getting over it sooner.   

So what’s in this amazing brew that makes it so tasty and healthful?  Let’s find out!

Elderberry

For centuries, the Elder tree has been known as “the medicine chest of the country people,” as every single part of the plant can be used medicinally.  In fact, Hippocrates, the ancient Greek known as the “father of medicine,” recognized elder’s gifts as early as 400AD.

The tree is considered sacred, even magical, and is surrounded by much enchanted folklore.  Long ago in Denmark, the ancient vegetation Goddess, Hylde Moer, was thought to inhabit this sacred tree.  Elder trees were planted around homes and farms and served as a shrine to the Goddess, whose protective powers could be invoked by saying prayers and making offerings to the trees.

Other folklore suggests that the tree is enchanted and is a true portal to the faerie realm.  In any case, the tree was thought to have powerful magic and potent healing abilities. 

Today, the elder tree is still widely used medicinally by herbalists.  Although Elder bark, root-bark and leaves are not often used today, the berries and flowers are still used to treat several ailments. 

The berries are rich in antioxidants, vitamins A, C and B6, as well and potassium and iron.  Their claim to fame are their immune-boosting and balancing properties and are best used as a tonic syrup.  They have been known to improve sinus issues, nerve pain, inflammation, chronic fatigue, allergies, constipation and even cancer.  It is no wonder elderberry syrup has become so widely used to treat colds and flu-like symptoms today.       

Ginger

Ginger originated in Southeast Asia over 5,000 years ago and was considered a luxury spice at the time.  Its root was used to make a tonic that was used to treat common ailments. 

Today, this warming spice is used to aid digestion, reduce nausea and to help fight the common cold and flu.  It has powerful anti-inflammatory and antioxidant properties.   

Honey

Although the earliest cave paintings in Spain show records of beekeeping in 7000BC, fossils of honey bees date as far back as 150 million years!  The bee often symbolized royalty and was found in Egyptian hieroglyphs. 

During this time, fruit was the sweetest thing available, until honey was discovered.  It is no wonder honey was considered a gift from the gods and myths spread about its immortal sweetness. 

Honey was used by the Egyptians as a sweetener, a gift to the gods and as an embalming ingredient.  It was used by the Romans to heal their wounds after battles.  And during the 10^th century, Kings and Queens of England drank fermented honey wine, known as Mead.  In fact, the history of honey is as old as man himself. 

Honey, in its raw state, provides a wide range of health benefits.  It is full of antioxidants and has anti-inflammatory, anticancer and antibacterial properties.  It contains bee pollen and bee propolis, which is sticky and aids in its use as a wound healing agent.  The exact nutritional composition of the honey differs by country and environment.  However, all honey contains many healthful compounds and vitamins.         

Since elderberries are rather tart and sour tasting on their own, the addition of honey smooths out this tasty drink that you’re sure to love.

Lemons

The first citrus trees are estimated to have appeared about eight million years ago in the Himalayans.  Climate change allowed the trees to spread and evolve into different varieties of trees.  The first lemon trees were found in ancient Rome, where its fruit was prized by the elite and treated as a luxury.  Their elite status can be attributed to their healing properties, aroma and rarity.

Lemons, in general, are healthy in so many respects.  But it is not just the meat of the fruit that is healthy.  Although the peel of lemons are often discarded, these little gems are full of bioactive compounds and provide lots of health benefits, too.  The peel is packed with fiber and vitamin C, as well as calcium, potassium and magnesium.  It contains antioxidant compounds and antibacterial substances that were found to significantly harm and reduce the growth of antibiotic-resistant bacteria.

In this recipe, the health benefits and amazing flavors of elderberries, ginger, honey, and lemon are combined for a refreshing and sweet flavor.  Its flavor also adds a great addition to the holidays!

Getting Ready

If you are already a Kombucha brewer, then you already know that Kombucha is a very healthy probiotic fermented tea.  If, however, you are new to this wonderful tonic, please consider taking my course on Kombucha Brewing Basics where you will learn all about what kombucha is, why it’s healthy for you, and how to make kombucha. 

I currently use the batch method of brewing in one gallon glass jars, since I have the most control over my brew and it’s faster.  When my initial brew is complete, I simply take a cup of Kombucha out of my gallon size jar (½ cup out of a ½ gallon size jar) to be used as starter liquid in my next batch.  I then remove the SCOBY (Symbiotic Culture of Bacterial and Yeast) and either place it and the starter liquid in a new brew, or in a SCOBY hotel for later use.  You’re jar is now ready for flavoring!

Flavoring

Flavoring is often called the second fermentation.  For this recipe, you’ll need: 

1. Place all of the  ingredients in a ½ gallon or 1 gallon jar full.  There’s no need to strain the Kombucha at this point.  
2. Once your flavor has been added to the jar, cover the jar with a cloth and a rubber band or a Brewer Cap. 
3. Set the jar in a place that gets indirect sunlight, stays warm and is away from drafts. 
4. Leave your kombucha to ferment a second time for an additional 3 to 5 days.  You can taste the brew periodically with a straw.  When it reaches your desired flavor, it is ready to harvest. 
5. Strain the spent fruit, yeast and SCOBY that may have formed in the jar.  Then, bottle and enjoy your brew!

Note that moving the jar will disrupt the fermentation process, so it is best to leave it undisturbed.