Fermented Beet and Rose Kombucha: A Floral and Earthy Twist on a Classic Beverage

Introduction
Fermented Beet and Rose Kombucha is a unique and refreshing twist on the traditional kombucha, infusing earthy beetroot and delicate rose petals into the tangy, effervescent base of this popular fermented tea. Kombucha is known for its health benefits, such as supporting digestion and boosting immunity, and when combined with the vibrant flavors of beets and the floral notes of rose, it becomes a sophisticated and nutrient-packed beverage. This recipe offers a natural way to incorporate antioxidants, vitamins, and minerals into your daily routine.

Ingredients:
1 medium beet, peeled and cut into small cubes
2 cups water
1 tablespoon dried rose petals (or 2 tablespoons fresh rose petals, washed)
1 cup organic cane sugar
1 black tea bag (or 1 tablespoon loose leaf black tea)
1/4 cup kombucha starter liquid (from a previous batch or store-bought)
1/2 cup scoby (symbiotic culture of bacteria and yeast)
1 additional 4 cups water (for brewing)
Optional: 1 tablespoon lemon juice for added flavor
How to Make:
Step 1: Make the Beet and Rose Infusion