Kombucha Recipes

Before you can add with flavours to your kombucha, you have to make the initial batch of plain fermented kombucha. It’s an easy process and full instructions can be found here.

All recipes below are for approx. 1 L of brewed kombucha.

Lemon Ginger Kombucha

Make kombucha and remove the scoby. Then bottle the kombucha and add:

  • 4 tbsp. lemion juice
  • 1/2 tbsp. ginger (chopped or grated)
  • 1/2 tbsp. honey
  • Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Blueberry Kombucha

Make kombucha and remove the scoby. Then bottle the kombucha and add:

  • 3 tbsp. blueberries (fresh or frozen)
  • 1 tbsp. sugar
  • Optional: 1/2 tsp. lemon zest
  • Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Strawberry Kombucha

Make kombucha and remove the scoby. Then bottle the kombucha and add:

  • 1/4 cup halved strawberries
  • Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Kombucha Lemonade

Make kombucha and remove the scoby. Then bottle the kombucha and add:

  • 4 tbsp. lemion juice
  • 1 tbsp. coconut sugar
  • Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Raspberry Lime Kombucha

Make kombucha and remove the scoby. Then bottle the kombucha and add:

  • 1/4 cup fresh raspberries (chopped)
  • 4 tbsp. lemion juice
  • Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Hibiscus Kombucha Second Ferment

We like to use hibiscus because it’s really flavorful and easy to make plus it’s packed with antioxidants, lowers blood pressure and has whole host of health benefits.

  1. Make kombucha and remove the scoby.
  2. Add 1-2 tbsps. of hibiscus loose leaf (or  2-3 hibiscus tea bags) to water (200ml – 400ml, adjust to your liking) and bring to a boil, allow to steep for 10 minutes
  3. Remove the hibiscus from the tea and cool to room temperature
  4. Add the hibiscus tea to the bottled kombucha
  5. Mix well and seal the bottle

Be sure to leave 1″ – 2″ of headspace at the top of your bottle as pressure will build.

Allow to ferment for 2-12 days. The exact amount of time you allow will depend on you personal taste so it’s a good idea to taste the kombucha every day until it reaches the desired taste!

Be careful when opening the bottle as pressure will have built up.

Strain the mixture and chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for 1-2 weeks.

Please note, longer fermentation periods will produce a higher alcohol content, always use good judgment when serving cultured kombucha to children!

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