I’ve been familiar with kombucha since my childhood, as this beverage was extremely popular in the Soviet Union. All “babushkas” (grandmothers) knew how to handle it and fermented scobies floated in large glass jars in many Russian households.
Kombucha originated in China and spread to Russia at the beginning of the 20th century, from there it made its way to Europe and by the end of the 20th century it arrived to the North American continent. Nowadays kombucha is available in almost any health food store and it comes with different aromas. I like to buy original kombucha with no other ingredients in it and to experiment by adding different fruits and spices. This kombucha smoothie is one of my recent experiments with kombucha.
- Combine all the ingredients in a high powered blender and blend until smooth.**
**You may need to remove seeds with a strainer when using a regular blender.