Kombucha Hibiscus Flowers

Raw, artisanal, plant-based – Naturally gluten-free and naturally sparkling

Ruby red, acidulous and floral: the karkadè meets the lively bubbles in a sip that is pure beauty.

Hibiscus Flower Kombucha from La Fermenteria

Hibiscus Flower Kombucha is perhaps the most visually striking creation from La Fermenteria: water, sugar, hibiscus flowers, green tea, and kombucha culture (bacteria and yeast) create a beverage with a deep ruby ​​red color and a tart, floral, and fruity flavor reminiscent of red berries and hibiscus. Raw and unpasteurized, it develops its effervescence completely naturally through secondary fermentation in the bottle. Plant-based, naturally gluten-free, and allergen-free, with just 18,8 kcal per 100 g, this vibrant bubbly adds a touch of red to aperitifs, afternoon teas, and any occasion worthy of a splash of color.
 
 
 

The roots of this Hibiscus Kombucha are deep in tradition

Hibiscus flowers have quenched humanity's thirst for millennia along a route spanning half the globe: in Egypt and Sudan, the infusion of red chalices is karkadè, a hospitality drink served chilled against the heat and even a key ingredient in wedding toasts; having crossed the Atlantic with trade routes, hibiscus became agua de jamaica, the refreshing beverage that has graced Mexican tables for centuries. Wherever it has gone, this flower has brought the same gift: a thirst-quenching acidity and a mesmerizing red color. La Fermenteria adds the missing chapter: karkadè meets green tea and scoby, and the most ancient of floral beverages becomes vibrant, sparkling, and rebellious.
 
 
 

Choosing Hibiscus Flower Kombucha means taking care of yourself

Raw, unpasteurized kombucha preserves the SCOBY cultures, which help enrich the gut microbiota. Hibiscus contributes its richness: that intense red color reveals the presence of anthocyanins, the antioxidant pigments found in red fruits, and herbal traditions around the world have attributed its thirst-quenching, refreshing, and digestive properties for centuries; green tea adds its polyphenols. With less than 4,8 g of sugar, just 18,8 kcal per 100 g, zero fat and zero salt, and naturally gluten- and allergen-free, it's the smart alternative to sugary drinks and cocktails: all the pleasure of color, without compromise.
 
 
 

How to Best Use: Hibiscus Flower Kombucha

• THE PINK APERITIF – Serve it in a glass with ice: the color is half the show. Alongside, a tray of Perciasacchi Organic Ancient Wheat Crackers spread with Fermented Beetroot Pesto: a tone-on-tone, non-alcoholic and beautiful aperitif.
• THE SCENIC BRUNCH – Its floral acidity wakes up the palate: pair it with a bowl of Organic Kefir with a spoonful of Organic Wild Plum Jam with Pink Pepper: fermented foods and fruit for a brunch that's good for you and makes a statement.
• THE MEXICAN TABLE – In the name of agua de jamaica: serve it with fajitas of Organic Snack Peppers sautéed and a few drops of Bazooka Sauce: the floral acidity tames the spiciness as per Mexican tradition.

The Producer: The Fermentation

La Fermenteria is the artisanal laboratory of Michele, a "serial fermenter" with a degree in viticulture and oenology, in Cesena, Romagna. He makes authentic kombucha, unpasteurized and naturally refermented in the bottle, because "fermenting is an act of revolution" and every bubble is a small gesture of rebellion against the conventional.
 
 
 

Ingredients

Water, sugar, hibiscus flowers, green tea, kombucha culture (bacteria and yeast). Naturally allergen-free.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 78,7 kJ / 18,8 kcal
• Fat: 0 g, of which saturated fatty acids: 0 g
• Carbohydrates: <4,8 g, of which sugars: <4,8 g
• Protein: 0 g
• Salt: 0 g

Raw, unpasteurized product: keep refrigerated.
 
 
 

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