Pomegranate Kombucha

• 1 gallon spring water
• 1 cup white sugar
• 8 teabags, black, green or a combo
• 1 SCOBY , the mother kombucha, the starter
• 9 ounces pomegranate juice
• 2 teaspoons lemon juice
• sliver of fresh ginger for each quart.

1. In a large pot bring the water to a boil and drop in the tea bags and sugar. Turn off the heat and steep for about 10 to 15 minutes. Stir to blend in the sugar.
2. Cool completely and then pour the sweet tea into a gallon jar. (or larger)
3. Carefully place the mother in the jar. Cover the top with several thickness of cheesecloth. (keep out bugs, like fruit flies)
4. Put in a dark place like a cupboard for at least 6 or more days until the tea has fermented. The warmth will dictate how fast the fermentation takes. Start tasting After Day 5 start to check for desired tartness and fermentation. Depending on the warmth fermentation can take longer than 7 days. It's important to keep checking the taste. When it is fermented a second "baby" will have formed.
5. Remove the mother and baby . You may strain the tea to remove the strings from the fermentation process and to clarify the tea. Into 4 quart jars pour about 2 1/2 ounces of pomegranate 1/2 teaspoon of lemon juice and add a sliver of ginger and then pour enough tea to fill up to about an inch from the top of the jar, Tighten the lid and put back in a dark space for about 2 days.
6. After the fermentation is completed, keep refrigerated .
7. *****Be sure to keep the mother and child and keep them in a bowl or jar with some of the fermented tea. You will use it again for your next batch, or you can give one away.

gallon spring water, white sugar, starter, pomegranate juice, lemon juice, ginger

Taken from food52.com/recipes/20016-pomegranate-kombucha (may not work)