Liposomal Vitamin C infused Ginger-Lemon Kombucha

May 13, 2019

Liposomal Vitamin C infused Ginger-Lemon Kombucha

Kombucha is probably one of this year's healthiest drink trends. The fermented elixir is a probiotic drink based on sweetened black or green tea and is believed to be a cure-all for the body. It promises to promote a healthy gut and immune system, it gives you more energy, clearer skin, a boosted mood, improved liver function, and it’s also an anti-inflammatory.

Though you may have only discovered it a few years ago, kombucha can be traced back to 200 B.C., with its roots set in China. Recipes then spread to Japan, Russia, Europe and lastly to the U.S. The kombucha craze is now in full force, and it seems unlikely to be gone any time soon.

But what does a fermented drink, made from a combination of yeasts and bacteria, taste like? Well, kombucha is not for everyone, you love it or you hate it: it has a fizzy, tart, slightly sweet & slightly vinegary taste. The good news is that you can decide how to flavour it when you brew kombucha yourself. It’s a more affordable, easy and customizable alternative to buying the expensive bottled version at your local grocery store. A 400ml bottle of Kombucha at Trader Joe's for example, might come in around $3.50 so if you get addicted, it'll certainly add up!

Before we move on, let's take into account that every single batch of kombucha, both homemade and commercial, vary in terms of health properties, since they depend on a specific mix of microbes of live cultures in each blend.

Why add Liposomal Vitamin C?

Vitamin C is one of the most common nutrients people know to give their bodies. Higher blood levels of Vitamin C can increase protection against immune system deficiencies and cardiovascular issues, and can even help promote smoother and firmer skin by stimulating collagen production and increasing antioxidant effects.

Since our bodies don’t produce Vitamin C themselves, it’s important to eat a balanced diet that is rich in Vitamin C. Having said so, studies show that only 10% to 20% of adults get the recommended amount of fruits and vegetables daily, which are some of the richest dietary sources of this vitamin.

That’s why a Vitamin C supplement comes in as a practical option to get an adequate amount. Since we’re at it, you’d want to opt for a Liposomal formula, that is characterized by its advanced delivery system and won't mess with your digestive system and give you any discomfort. Amandean's Premium Liposomal Vitamin C uses liposomes that are optimally sized for absorption and that target the cells that need it most; this means that the nutrient will not be broke down by gastrointestinal tract, giving you all the benefits of a high-dose Vitamin C that's comparable to Vitamin IV treatments.

Now that you know all the pros, let’s see how to make this insanely healthy drink!

The recipe

Tools to growing kombucha

½ gallon glass jar with a wide opening
Bottles for secondary fermentation
Kombucha Scoby, or “mother” (you can either start your own or buy a Kombucha starter kit. If you're a busy person, then we suggest the latter!)
Some variety of starter tea (AKA kombucha tea from the previous culture, usually included in Kombucha starter kits)
Kettle
Cheese cloth, muslin and an elastic band to cover the jar (the kombucha needs to breathe)

The best method for a home-made kombucha for beginners is called “batch brew kombucha”. Since you’ll make one batch at a time it’s perfect to play around with different teas and flavors!

Ingredients (Primary Fermentation)

5 tsp of loose Jazmin tea
¾ cups sugar
1 Kombucha Scoby
½ cup of previous batch of kombucha tea (starter tea)

Steps

1. Pour boiling water over tea infuser (4-6 cups of tea)
2. When the tea is ready, stir in the sugar
3. Let the tea cool to room temperature
4.  Strain the tea ad remove the leaves
5. Pour the tea in the big jar
6.  Place the scoby in the tea
7.  Add the ½ cup of the previous batch of kombucha tea to the jar
8.  Fill the rest of the jar with room temperature filtered water
9.  Cover the jar with cheese cloth & secure with a rubber band
10. Let ferment for 14-17 days

Wondering how you’ll know it’s ready? Well the brewing depends on both the temperature of your house and your taste preferences. We recommend you give the mixture a taste after 7-10 days: if it’s too sweet for you, wait a few more days.

Ingredients (Secondary Fermentation)

1/2 lb of fresh ginger
2 lemons

Preparation

1. Chop up the ginger and add it into your blender
2.  Fill the blender with water until the ginger is just covered and blend on high
3.  Strain the ginger juice
4. Juice the lemons
5. Prepare the bottles with both ginger and lemon juice
6. Remove the scoby from the jar and place it in a new one for your next batch
7. Stir the tea with a wooden spoon and pour into individual bottles
8. Seal the bottle caps and let ferment for 3-5 days
9. Store in the fridge

Once you're ready for a drink, pour yourself a cold glass of Kombucha and add a single teaspoon of Vegan-friendly Liposomal Vitamin C. Enjoy the health benefits and the taste of your labor:)





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