Hibiscus Rose Coconut Rum Cocktail
Make a tray of coconut-water ice cubes.Crush the ice and fill two glasses ¾ of the way.Add 1-2 tablespoons of white rum to each glass.Fill glasses with homemade Rose-, Hibiscus- and Açaí Kombucha (recipe below) or a similarstore-bought variety.
Add a twig of fresh thyme to each glass.
Recipe for Rose-, Hibiscus- and Açaí Kombucha:
Ingredients:8 cups of filtered water½ cup coconut sugar¼ cup organic rose buds¼ organic hibiscus petals½ tsp. açaí powderKombucha scoby
Bring 8 cups of water to a boil in a large pot. Remove from the heat andstir in the sugar until it is completely dissolved. Add the rose buds andhibiscus petals and let the tea steep for half an hour.
Once the tea has cooled down to room temperature, strain it and pour itinto a half-gallon glass jar.
Add the scoby.
Place a tight-weave fabric over the opening of the jar and seal it with arubber band.
Store the jar in a dark room with a steady temperature of 75-85 degreesFahrenheit and let the kombucha ferment for seven days.
Remove the scopy and stir in the açaí powder.
Pour the fermented kombucha into glass jars and store them in thefridge.