Peach Kombucha - Rita

Sometimes it's one of those weeks... or maybe one of those months. Or a couple of months? The schedule gets crazy and somethings just fall off the to-do list. Like say the kombucha making.

When that happens then there is sour kombucha, a.k.a. vinegar. And sometimes that means a WHOLE LOT of vinegar. Oh my. What is a home kombucha making mama to do?

What in the world is kombucha you say? How do I make it and why do I want to make it? If you are new to kombucha and not sure what I'm talking about, OR you have heard of it and been wondering how to make your own, check out our free resource on making kombucha here.

 

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​Well, they say that necessity is the mother invention, and that is indeed the case here. I tend to make 3 gallons of kombucha at one time. So when I forget it too long I end up with 3 gallons of vinegar. Most people just don't use that much vinegar, am I right?

While there are many things that you can do with spent kombucha, like using it in household cleaner, turning it into apple cider vinegar, using in marinades for meats, using to replace vinegar in salad dressings, making homemade mayo (replacing the vinegar with booch) or using it in place of the vinegar in a Switchel recipe, there is another sweet way to make use of that timing mistake that turned the kombucha to vinegar.

Enter the kombucha margarita.

The tanginess of that over fermented kombucha makes the perfect replacement for the tequila in a margarita recipe.

Other than using up your spent kombucha, WHY would you want to make an alcohol-free margarita?

Well, there are lots of reasons. My personal reasons are #1 that I can't drink alcohol and never have been able to #2 Its just better for your health to skip hard liquor. I've always been considered a light weight when it comes to alcohol. Sometimes it can be hard to be sitting on the side lines while everyone is sipping away. 

A kombucha-rita offered an excellent compromise. Packed full with probiotic goodness and of course TEA ... y'all know I like some tea.

I promise you will love giving this a try! Even if you don't have spent kombucha, your brewed and tapped-right-on-time kombucha will work as well.

While you don't need anything super fancy for this recipe a high speed blender (we LOVE ours) really makes this easy peasy lemon (or in this case lime) squeezy. Also make sure you have high quality, organic teas for brewing your kombucha. And these margarita glasses are just fabulous! I highly recommend the lime powder for your chili lime rim dip as it just packs a pucker of a punch. 

With all that gathered up, its time to get a blending!

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Peach Kombucha Rita

Yield: 6

Author: Farmhouse Teas

Prep time: 15 MinTotal time: 15 Min

A fabulous way to use your spent Kombucha!

Ingredients

• 5 cups plain kombucha (spent or brewed to perfection)
• 4 cups frozen peaches
• 1/4 cup lime juice + 2 Tbl (or 1 tsp lime peel powder
• 1 tsp)
• 1/4 cup orange juice (or 1 Tbl orange extract)
• 2 Tbl sea salt
• pinch cayenne powder
• honey to taste (amount varies depending on how sour your kombucha is)

Instructions

1. Place the kombucha, frozen peaches, ice cubes, 1/4 lime juice, and 1/4 cup orange juice in a high powered blender.
2. Blend until smooth.
3. Mix together sea salt, pinch of cayenne and place in a ring around a small plate. (Add lime peel powder if using the powder instead of juice)
4. If using lime juice, use a separate small plate and place 2 TBL of lime juice on the plate. Dip the top of the margarita glass in the lime juice.
5. Carefully without the juice dripping down in the cup, dip the rim in the salt/cayenne mixture.
6. Tip the glass right side up and fill with the kombucha Rita mixture. Add a slice of lime to the edge if you wish. Sip and enjoy all the benefits of kombucha.