If you are the guardian of a superior SCOBY (symbiotic culture of bacteria and yeast) and make your own kombucha, good on ya! If not, no worries, the shops are full of really great small-batch and commercial varieties, many with fabulous fruity and floral flavours masking the somewhat vinegary undertone of this healthy tonic. Adding your own freshly squeezed lemon juice and maple syrup makes it deliciously tart, thirst quenching, and cleansing.
3 cups chilled kombucha
1 cup freshly squeezed lemon juice
1 tbsp maple syrup, or more to taste—this is a tart drink
Lemon slices for garnishing
Start with chilled ingredients and jars for the coldest drink possible. In jug or large jar, combine kombucha, lemon juice and maple syrup; chill. To take on the go, transfer to Mason jars, add a few ice cubes and a lemon slice, cap it tightly and wrap in a tea towel for extra insulation.
Recipes, text and food styling by Signe Langford
Photographs by Tristan Peirce
From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.