With Sugar. Yes, sugar! The plain kind that feeds my kombucha. Normally I would have used Birch Sugar, but this is the cheap stuff, plus one small lemon and a diced chunk of peeled fresh ginger, blended in the Ninja IQ. How much sugar? Enough to make it possible to sip, but not enough to take the tartness away. I want to taste the lemon!
This is about an ounce of ginger lemon goodness, not counting the ice.
I have finalized my House Kombucha recipe. I use 3 jugs with stainless steel spouts and a drip tray. The first jug is 1:3:3 parts (1 bag Jiaogulan Gynostemma Pentaphyllum, 3 bags Green Tea, and 3 bags Black Tea, which comes to 7 regular sized tea bags) of tea steeped, strained and mixed with 1/2 cup plain sugar. The second jug is 6 bags of Roibus (Red Bush Tea) and 1/2 cup sugar. Roibus is naturally sweet, but it needs the sugar to ferment.
After it is all fermented, I fill a glass 2/3rds full with 1/3 of the mix, 2/3 of the Roibus, and the rest of the glass with ice. I add sprigs of fresh cinnamon cloves and/or spearmint and/or rosemary and whatever fresh edible flowers happen to be blooming in my garden.
The Gynostemma is pricey at about 33 cents/bag, but by just using one bag per liter of booch, I get some incredible added nutrition without distorting the flavor of my blend.