Ingredients
Previously brewed kombucha (from first fermentation)
Fresh or frozen fruit/berries (e.g., strawberries, raspberries, blackberries)
Optional: herbs (basil, mint, rosemary), spices (cinnamon, turmeric), fresh ginger
Instructions
- Prepare kombucha from first fermentation using tea, sugar, water, and a SCOBY.
- Pour finished kombucha into flip-top bottles, leaving 1 inch of headspace.
- Add 1/3–1/2 cup fruit per bottle. Include herbs or spices if desired.
- Seal bottles and leave at room temperature for 24–48 hours to ferment and carbonate.
- Burp bottles daily (or twice daily if hot) to release pressure and prevent explosions.
- After 1–2 days, refrigerate to stop fermentation and preserve fizz.
- Serve chilled and enjoy your homemade flavored kombucha.
Notes
- Citrus Zing: Add lemon, lime, or orange slices.
- Ginger Spice: Use sliced ginger and a dash of cinnamon.
- Tropical: Try pineapple, mango, or passionfruit with mint.
- Herbal: Lavender or rosemary complement berry flavors.
- Green Tea Base: Start with green tea kombucha for lighter taste.
- Storage: Keep at room temp up to 2 days, then refrigerate. Consume within 2 days for best flavor.
- Do not heat—heat destroys beneficial bacteria and carbonation.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage, Fermented Drink
- Method: Fermentation
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
