One evening at a restaurant, my kids watched closely as I searched the cocktail list enthusiastically, searching for something nice and bubbly to drink. It wasn't long before one of them piped up and asked why at dinner they also couldn't enjoy an interesting drink!
I realized that a craft-inspired kombucha mocktail might be just the ticket that would please adults and children alike, being a fan of fermented foods! Sparkling, sweet, healthy intestines, and fun! Bright and effervescent Jun is present in the following recipes. Like kombucha, Jun is fermented with a symbiotic colony of bacteria and yeast (SCOBY), but instead of black tea and sugar, it is made with green tea and raw honey.
It is rich in vitamins, minerals, prebiotics, probiotics, live enzymes, and the initial energy drink, electrolytes! It's a lovely beverage to drink before or after a big meal for those who suffer from indigestion. Poured over ice and finished with a fresh garnish, even the most cynical critic will win these gut-healthy tonics over!
1 Jun SCOBY
5 green tea bags
3 c filtered water
2 c raw honey
¼ cup Jun starter
- In a large saucepan, bring water to 165°F without allowing it to boil. Remove from heat and add tea bags, allowing to steep for 10 minutes.
- Remove tea bags, stir in honey, and let the mixture cool to room temperature.
- Add starter and place SCOBY on top. Cover with a clean tea towel, using a rubber band to secure it in place, and let sit on the counter until fermented. In warm weather, ferment 5 days. In cold weather, wait 7 days.
- Move to the fridge to slow down the fermentation process, keeping in mind that the shorter the ferment, the sweeter the Jun!
For flavored Jun or more bubbles and pep:
After the first ferment, add your flavor of choice (like fresh herbs or berries) and secure the lid on your vessel. Let sit for 3–4 more days at room temperature.
Not-So-Plain Jun To raise your already-appetizing Jun to the level of fancy- flavored refreshment, try these delectable additions and make a tasty toast to this versatile tea bevvie!
Blushing Peach Jun
This peachy-keen mocktail makes any weekday feel like a celebration!
1 cup Jun
1 tsp honey, plus more for garnish
Mint, for garnish
Pour all ingredients except ice and garnish into a blender and mix well. Strain, pour over ice, and garnish with honey, mint, and a peach slice if desired
Let your kids burn some afternoon energy by muddling to their hearts’ content!
1 cup Jun
2 tsp honey
½ lime, squeezed
3–4 basil leaves
¼ c pineapple juice
Muddle basil with 1 tbsp. of Jun. Combine with ingredients and serve over crushed ice in a tall glass. Garnish with a sprig of basil and a pineapple wedge.
Bubbles, berries, pre-and probiotics, this mocktail has got it all!
½ cup berry-infused Jun
½ cup cherry juice
2 tsp honey
Dash of cinnamon
Rosemary spring and frozen berries, for garnish
Combine ingredients and pour over ice. Serve garnished with rosemary and frozen berries.
NOTE: Fermented foods should never be heated up to boiling, nor should they be frozen into popsicles. The extreme temperature will damage the beneficial properties. Enzymes and probiotics will denature, making the drink (or any ferment for that matter) less than what it ought to be.