The beauty of homemade kombucha is that you can flavor it with pretty much anything you like! While kombucha can be a labor of love, sometimes taking weeks between when you start making a SCOBY to when you take your first sip, this step makes it all worthwhile…the flavoring! Have you ever noticed that a piece of fruit such as strawberry or blueberry loses all of its color and turns mushy when left in a bottle of KT? That’s because the Kombucha sucks out all the flavonoids, folate and phytonutrients and passes them on to you in a form that is more bioavailable, which means it is easier for your body to absorb the nutrition.
Found at Becca Piastrelli
Found at Don’t Waste The Crumbs