"If your kombucha is too tart and you'd like to make it sweeter, my personal preference is to make a simple syrup by dissolving one cup of sugar in one cup of boiling water..."
"Setting the non-splashed syrup aside as a reserve is an important takeaway from Christensen's advice. This easy-to-access spoonful of sugar might be the best centerpiece for your next kombucha-featuring dinner party."
"The syrup can last up to a month when refrigerated... omitting caloric sweeteners is one of the biggest mistakes to avoid with homemade kombucha."
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