I’ve just discovered something wonderful and wanted to share.
I figured I’d be drinking my rooibos kombucha throughout pregnancy, as rooibos and ferments both have benefits in pregnancy. However, I had grown tired of the rooibos, and mostly stopped drinking it months ago. And all this time I knew I should be drinking red raspberry leaf tea, which not only is nourishing, but is beneficial for toning the uterus in preparation for childbirth–yet I wasn’t really drinking that, either.
So, I thought, I wonder if I could just combine the two? I do like sweetened red raspberry leaf tea–I just didn’t like making it all the time. But kombucha you can make ahead of time, and it tastes great cold from the fridge. So…I made red raspberry leaf kombucha! I made it just the same way that I make rooibos kombucha.
Pure delight! I love it. It’s better than regular sweetened red raspberry leaf tea, and it’s better than my rooibos kombucha. It’s better than regular kombucha, too! (To my taste buds, anyway.) I’m going to have no problem drinking my red raspberry leaf tea now! And I’m getting extra probiotics and vitamins to boot, yeah!
To make red raspberry leaf kombucha, you need dried red raspberry leaves, a scoby, about a cup of kombucha to get started, sugar and filtered water. You can follow my recipe for making rooibos kombucha here, and simply substitute the rooibos for red raspberry leaf, making the brew as strong as you like it.
Let me know if you try it! Red raspberry leaf is good for fertility, too!
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