Blend chopped ginger root with apple, lemon, and turmeric root. Strain through fine mesh strainer to remove solids. Refrigerate for up to 4 days or freeze for 6 months
Dried hibiscus flowers create red tea with tart, lemony taste. Recipe uses 2 teaspoons flowers per quart of boiling water. Tea steeps for 5 minutes to develop tart taste and color. Optional garnishes include honey, cinnamon, mint, and lime
Beets contain nitrates and antioxidants beneficial for health. Remove roots, shoots, and scrub with vegetable brush. Peel beets for higher nutrition but different taste. Cut beets into small pieces to prevent juicer burnout
SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It's a rubbery, pancake-shaped substance that converts tea into kombucha. SCOBYs are made of bacteria and yeast that form gel-like structure. SCOBYs can be passed down through generations as heirloom culture
Coconut water is the clear liquid inside young coconuts. Young coconuts are harvested green and accessed through a hole. Fresh coconut water is preferred over ripened coconut juice
Tea made from Clitoria ternatea plant's blue petals. Common in Southeast Asia for centuries. Distinctive blue color from petals used as dye. Contains earthy, woody flavor similar to green tea