Merry Christmas! I hope you’ve had a lovely time reflecting and celebrating with those you love. Anyone up for a New Year’s recipe?
I’ve always felt like New Year’s Eve is kind of a last hurrah before January hits and winter becomes less sparkly and more… well… wintery. And I really like sparkly, so let’s make it last. In that spirit, this week I’m bringing you a sparkly recipe.
As the weather has gotten cooler, I’ve had to let my kombucha ferment for much longer than I did in the summer. Back in July, I only needed to wait 7 or 8 days for the first ferment, but now it’s taking closer to 15 or 16 days, and it’s still not getting as effervescent as it did in the warmer weather. Any fellow kombucha brewers have tips to suggest for the cooler months??
Anyway, this recipe would be perfect for a New Year’s Eve party or a brunch. It’s something along the lines of a mimosa, but without the champagne. Okay, so I guess a mimosa without the champagne would technically be a champagne flute with a little orange juice in it. Really, I just replaced the champagne with kombucha so you can still have the orange juice and the bubbles and then come up with your own reasons to be giggly without the assistance of 13% ABV.
Break out the party poppers, pour the Sparkling Orange Kombucha, and crank up “Auld Lang Syne” on repeat, y’all. (Anyone else really into that song?) See ya next year!
If you try this Sparkling Orange Kombucha at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Sparkling Orange Kombucha
Think mimosa--but with kombucha instead of the champagne. This Sparkling Orange Kombucha is perfect for a New Year's Eve party or a festive brunch!
Add these ingredients after your basic kombucha has fermented for 7 to 14 days (or to your own liking).**
- 10 cups unflavored, home-brewed kombucha**
- 6 clean & empty kombucha bottles, with lids
- 2 cups orange juice (I used pulp-free from a bottle.)
Add 1/3 cup orange juice to each bottle. Fill the bottles up to the neck with unflavored kombucha. (Depending on the size of your bottle, somewhere around 1 2/3 cups.) Screw the lids onto the bottles, and allow to ferment at room temperature (out of direct sunlight) for around 4 days, maybe longer if it's cool in your house. Transfer the bottles to the fridge until you're ready to enjoy them. (Avoid shaking the bottles, and be cautious when opening. They may be quite fizzy!)
**Here is a tutorial for making your own kombucha at home if you need some help getting started. Follow the instructions up to step 8, then pick up with my recipe to add the flavoring!