Recipe: Soothing Wild Rose Kombucha.
At L’étagère, we are continually tinkering and experimenting in our kitchen and garden to come up with more sustainable, enriching and less-expendable ways of living to reduce waste and encourage a sense of community.
One thing we always have on the go are kombucha brews. A lightly carbonated, fermented beverage that does wonders for gut health but also lends itself as a tasty marinade in cooking - or even as a cocktail mixer.
Visit Denmark in late Spring and you'll be delighted by the sweet rose aromatics of wild roses growing everywhere. Our signature scent is BYREDO's 'Rose of No Man's Land' and so why not kick things off with a simple DIY at-home recipe for a soothing Rose kombucha.
n.b. **We promise you, once you've made your first brew, the rest to follow will be so easy to prepare - and if you're a self-confessed kombucha freak like us, then this post will have you saving more moola for things like that LCDP sweater you've been obsessing over... thank us later.**
We're all for community sharing, so if you live in the Perth Metro area - send us an email to: firstname.lastname@example.org, subscribe to our database - and we'll do our best to post you a vacuum-sealed Scoby to get started with.
1 SCOBY (reach out to us if you don't have one)
200g unpasteurised kombucha (this comes with your SCOBY)
250g wild rose petals (ensure they haven't been sprayed with chemicals!)
1. Place sugar and 250g water in a small to medium sized saucepan and bring to the boil. Stir frequently to dissolve the sugar, once dissolved, remove the pot from heat and add 1.5L of chilled water to bring it to room temperature.
2. Once the sugar syrup has completely cooled, place it into a blender with the rose petals and blend until the petals have reduced to a chunky puree. Transfer to a sealed carafe and leave it to infuse for 8-10 hours in the refrigerator.
3. Strain the rose syrup through a fine-mesh sieve into the fermentation bucket. Stir in the unpasteurized kombucha, and then very carefully place the SCOBY into the liquid mix. Cover the bucket with a breathable towel (we like to use a Chux) - place an elastic band around it to secure and leave in a warm environment (we leave ours beside the kitchen window). Allow the kombucha to do its thing for up to 10 days.
4. If you'd prefer it non-carbonated, then 10 days is sufficient. We'd use this process, say for example in a marinade or cocktail mixer. However for an effervescent drink - you'll need to complete a secondary ferment. A 2nd ferment will also increase the flavour. Transfer the SCOBY to a container for storage and strain the kombucha, removing the dead yeast from the first fermentation.
5. Transfer the kombucha into an air-tight bottle and add 1 tbsp of sugar, we also like to add 1-2 tbsps of rose water. Top with sweet fruits i.e. strawberry, raspberries, lychees. The higher the sugar content of your additional ingredients, the more your are feeding the yeast - and the more carbonation you will create. We recommend here that you taste it first (after first ferment is complete) and only add the above dependant on preference to sweetness and level of carbonation desired.
6. Ensure bottle is secured very tightly and leave in a warm space for 5-7 days. Beware of explosion! With increased air pressure inside the bottle sometimes these may explode on a hot summer's day.
7. Following the second fermentation, strain again to remove dead yeast and transfer to a secured carafe in the refrigerator. Serve with ice - or for that cheeky 5pm-er cocktail - mix with 30ml of gin and muddled berries - topped with mint.
If you have enjoyed making this recipe, please share to Instagram and tag us: @letagere_ #letagereau #letageregirls