Summer is here! Which summer fruit will be your next kombucha flavor? Green tea ginger peach is one of my summer favorites.

I’ve been a fan of kombucha for many years. It’s a staple in many California supermarkets. However, it wasn’t until I moved to Italy to attend a Master’s in Food at the University of Gastronomic Sciences that I learned how easy it is to make homebrewed kombucha.

As with any bacterial starter, it does take a bit of learning, but the experimentation is part of the fun. I’ve done both methods with a continuous brew and single batch. I preferred the taste of single batch kombucha and learned to strain it for a translucent final product.

My new husband aims to consume a diet free from added sugars. Kombucha making surely confused me here. Yes, the yeast does consume some of the sugar, but there’s still some present. I stumbled upon Sarah Wilson’s website for a few helpful pointers to reducing the sugar content. Here’s the link in case you’re interested too: