Make & Take Workshop: Kombucha and Shrubs
Date: July 21, 2018
Time: 9:00 AM - 12:00 PM
Contact: UCCE Master Food Preservers 530-621-5506
Sponsor: UCCE Master Food Preservers of Central Sierra
Location: Bethell-Delfino Agriculture Building
Kombucha is a lightly effervescent, cider-like beverage, containing live beneficial bacteria and yeasts made by fermenting sweetened tea, Come and learn how to get started brewing your own tea at home and how to maintain and store your kombucha for the best flavor and benefits. The word "shrub" is derived from the Arabic sharbah, which means "a drink." An old-fashioned favorite, shrubs have steadily made a comeback in the last several years. Shrubs are a fruit syrup, preserved with vinegar and mixed with water or alcohol to make a tangy, refreshing beverage. Making a shrub syrup at home is a fun way to preserve and play with seasonal fruit, using practically any fruit you have on hand. In addition to drinks, you can use the brightly flavored syrup in salad dressings and homemade jam, or as a glaze for meats.
Workshop size is limited to 9 so register early.
Workshop fee: $20.00
Register at: http://ucanr.edu/kombuchaworkshop