There are few other, slightly more interesting and complex ways to flavour kombucha that works with the vinegary taste of plain kombucha rather than fighting it.
Shrubs, or drinking vinegars, are flavoured vinegars used as ingredients in mixed drinks and cocktails. Shrubs are easily prepared at home as they merely are a combination of fruit, apple cider vinegar, and sugar. This mixture is shaken daily then stained after a week or so. As shrubs are frequently made with apple cider vinegar (a common descriptor of kombucha) they make an excellent addition to kombucha. I simply pour a little bit of shrub over ice, then top off with unflavoured kombucha.
Do you like the strong flavour of k
ombucha or do you prefer to mask it with complimentary strong flavours?