RecipesBeing foodies, we developed a few fun and delicious recipes made with kombucha.  Enjoy! If you come up with your own creations, please share.

Kombucha Vinaigrette
½ cup organic extra-virgin olive oil 1 Tablespoon packed brown sugar
¼ cup Karma Kombucha (any flavor) 1 teaspoon Worcestershire sauce
4 teaspoons organic sugar ¼ teaspoon salt
1 Tablespoon balsamic vinegar  
  1. In a food processor, blender, or a jar, combine all ingredients and mix
    until well blended.  Can be made ahead. Stored refrigerated.
Kombucha Cookies … a twist on traditional sugar cookies
1 cup organic butter, softened ¼ cup Karma Kombucha (any flavor)
1 cup organic cane sugar 1 teaspoon baking soda
1 ½ cups organic white whole wheat flour ½ cup hemp seed or chopped walnuts
  1. Preheat oven to 325° F.

  2. Cream butter and sugar in a bowl with a mixer. Mix flour and baking soda together and add to butter/sugar mixture. Add kombucha. Stir in seeds or nuts.

  3. Drop by teaspoon on lightly greased cookie sheet.

  4. Bake for 18-20 minutes or until golden brown.
Chocolate Kombucha Cake … rich, chocolaty, and moist
1 ½ cups organic white whole wheat flour ¼ cup Karma Kombucha (any flavor)
1 cup organic sugar 1 Tablespoon vanilla
1 teaspoon baking soda 3/4 cup warm water
3 Tablespoons cocoa 6 Tablespoons organic canola oil
¼ teaspoon salt  
  1. Preheat oven to 350° F.

  2. Mix dry ingredients together in a bowl. Make a well in the dry ingredients and add wet ingredients. Stir to blend until well mixed.

  3. Pour into a greased or coated 8- or 9-inch square pan. Bake 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.
Lemon Sorbet … tart and refreshing
8 lemons (1 cup lemon juice) 1 cup organic sugar
Lemon peel (from 4 of the above lemons) 1 cup Karma Kombucha (any flavor)
2 cups water 6 strips of lemon rind for garnish
  1. Juice the lemons and reserve the juice. Zest or finely dice the peel from 4 of the lemons and reserve. Cut 6 strips of lemon rind and reserve for garnish.

  2. In a saucepan, stir together the diced lemon peel or zest, water, and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and allow to cool.

  3. In a bowl, stir together the lemon syrup from above with the lemon juice and kombucha. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish each serving with a twist of the lemon peel.

  4. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about four hours. The more times you stir, the more air will be incorporated, resulting in a lighter texture.