As the seasons change, our tastes and preferences often shift to reflect the fresh flavors of the time. And what better way to capture those seasonal flavors than in a glass of fizzy, fermented goodness? Kombucha is one of the most popular fermentation drinks out there, with its tangy taste and numerous health benefits. But sometimes, the classic ginger-flavored brew can get a little repetitive. That’s where our new collection of 20 refreshing kombucha recipes comes in!
From sweet treats like Strawberry Mint and Mango Passionfruit to spicy kicks like Grapefruit Jalapeño, we’ve got a flavor for every season and taste bud. Whether you’re looking for a summer refresher or a cozy winter warm-up, these unique and delicious brews are sure to satisfy your thirst.
Classic Ginger-Lemon Kombucha
This refreshing brew combines the spiciness of ginger with the brightness of lemon, creating a tangy and revitalizing kombucha perfect for hot summer days. With just a few simple ingredients and steps, you can enjoy this flavorful fermented tea at home.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 black tea bags (such as Assam or Ceylon)
– 1/2 cup fresh ginger, peeled and sliced
– 1/4 cup freshly squeezed lemon juice
Instructions:
1. Bring the gallon of water to a boil and add the sugar, stirring until dissolved.
2. Remove from heat and add the tea bags; let steep for 5-10 minutes.
3. Add the sliced ginger to the tea mixture and let it cool to room temperature.
4. Once cooled, transfer the mixture to a glass container and add the lemon juice.
5. Place the SCOBY in the liquid, cover with a breathable cloth or paper towel, and secure with rubber band.
6. Ferment at room temperature (68-72°F) for 7-14 days, or until desired level of sourness is reached.
Cooking Time: None; fermentation takes place over several days.
Blueberry Basil Kombucha
Elevate your hot summer days with a fizzy and flavorful brew that combines the sweetness of blueberries with the brightness of basil.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 2 cups water
– 2 cups blueberry juice
– 1/4 cup fresh basil leaves, chopped
– 1 gallon starter kombucha tea
– Honey or sugar to taste (optional)
Instructions:
1. Start by brewing your kombucha tea according to the manufacturer’s instructions.
2. In a large glass jar, combine the brewed kombucha tea, blueberry juice, and chopped basil leaves. Stir well to combine.
3. Cover the jar with a cloth or paper towel to keep out contaminants.
4. Place the SCOBY on top of the liquid, making sure it’s fully submerged.
5. Allow the mixture to ferment in a warm, dark place for 7-14 days, depending on desired level of sweetness and fizziness.
6. Once fermentation is complete, strain the kombucha through a fine-mesh sieve into another container. Discard the solids (basil and SCOBY).
7. Store your Blueberry Basil Kombucha in the refrigerator to slow down fermentation.
Cooking Time: 7-14 days
Strawberry Mint Kombucha
Elevate your kombucha game with this sweet and tangy flavor combination! This recipe is perfect for warm weather, as the strawberries and mint provide a cooling and refreshing twist on traditional fermented tea.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8-10 cups water
– 1 cup sugar
– 4 cups strong brewed black tea (cooled)
– 2 cups fresh strawberries, pureed
– 1/4 cup fresh mint leaves, chopped
– Cheesecloth or a coffee filter
Instructions:
1. Begin by brewing the tea according to package instructions. Let it cool.
2. In a large glass jar, combine the cooled tea, sugar, and SCOBY. Stir until the sugar is fully dissolved.
3. Add the pureed strawberries and chopped mint leaves to the jar. Stir gently to combine.
4. Cover the jar with cheesecloth or a coffee filter, securing it with a rubber band.
5. Place the jar in a warm, dark spot (around 75-85°F) for 7-14 days, depending on desired strength of kombucha.
6. Once fermentation is complete, remove the SCOBY and discard it. Strain the liquid into another container and store it in the refrigerator to chill.
Cooking Time: 7-14 days
Turmeric Orange Kombucha
This recipe combines the anti-inflammatory benefits of turmeric with the invigorating flavor of orange, creating a unique and delicious kombucha brew.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 2 tablespoons freshly grated turmeric root
– 1/4 cup freshly squeezed orange juice
– 1/4 cup starter tea from a previous batch of kombucha
– Cheesecloth or a coffee filter
Instructions:
1. Bring water to a boil, then add sugar and let it dissolve.
2. Remove from heat and add tea bags. Let steep for 5-10 minutes.
3. Strain the tea into a large glass container, discarding the tea bags.
4. Add turmeric root and stir well.
5. Stir in orange juice and starter tea.
6. Cover with cheesecloth or a coffee filter to keep out contaminants.
7. Allow the mixture to ferment at room temperature for 7-14 days, depending on desired level of sourness.
Cooking Time: None, as this is a fermented drink!
Pineapple Coconut Kombucha
Experience the tropical flavors of pineapple and coconut in this refreshing kombucha recipe. With a hint of tanginess and a touch of sweetness, this fermented tea drink is perfect for hot summer days.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 oz strong black or green tea
– 1 cup water
– 1/2 cup pineapple juice
– 1/4 cup coconut water
– 1 tbsp sugar
– 1 tsp starter tea from previous batch (or store-bought kombucha)
Instructions:
1. Brew the tea according to package instructions and let it cool down to room temperature.
2. Mix in the pineapple juice, coconut water, and sugar until dissolved.
3. Add the SCOBY and starter tea to the liquid mixture.
4. Cover the container with a breathable cloth or paper towel and let it ferment at room temperature (68-72°F) for 7-10 days.
5. After fermentation, remove the SCOBY and discard any solids.
6. Strain the kombucha into glass bottles and store in the refrigerator.
Cooking Time: 7-10 days
Raspberry Lime Kombucha
Elevate your kombucha game with this refreshing flavor combination of sweet raspberries and tangy lime.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 1 cup raspberry puree or juice
– Juice of 2-3 limes
– Starter tea from a previous batch of kombucha
Instructions:
1. Bring the water to a boil, then add the sugar and stir until dissolved.
2. Remove from heat and add the raspberry puree or juice, and lime juice. Stir well.
3. Allow the mixture to cool down to room temperature.
4. Add the starter tea and cover the container with a breathable cloth.
5. Place the SCOBY in the liquid and secure it with a rubber band.
6. Store the kombucha at room temperature (68-85°F) for 7-14 days, or until desired level of sourness is reached.
7. Strain the liquid through a fine-mesh sieve to remove any sediment.
Cooking Time: 1 week – 2 weeks
Lavender Honey Kombucha
Elevate your fermented tea game with this unique and refreshing flavor combination! This recipe combines the subtle floral notes of lavender with the sweetness of honey to create a delicious and healthy drink.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 oz loose-leaf black tea
– 1 gallon water
– 1 cup starter tea (from previous batch or store-bought kombucha starter)
– 1/4 cup lavender syrup (homemade or store-bought)
– 2 tbsp honey
– Cheesecloth or a coffee filter
Instructions:
1. Brew the black tea in 8 oz of water, then let it cool to room temperature.
2. Add the starter tea and stir well.
3. Place the SCOBY in the liquid and cover with cheesecloth or a coffee filter.
4. Let the mixture ferment at room temperature (68-72°F) for 7-14 days, depending on desired level of sourness.
5. After fermentation is complete, add lavender syrup and honey. Stir well to combine.
6. Bottle and store in the refrigerator to slow down fermentation.
Cooking Time: None, as this recipe involves fermentation.
Peach Ginger Kombucha
This recipe combines the sweetness of peaches with the spiciness of ginger to create a unique and delicious kombucha flavor. Perfect for warm weather, this brew is perfect for sipping on its own or adding to your favorite cocktails.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8-10 cups water
– 1 cup sugar
– 1/2 cup peach puree
– 1/4 cup fresh ginger, peeled and grated
– 1/2 cup starter tea (from a previous batch or store-bought kombucha)
Instructions:
1. Bring the water to a boil, then add the sugar and stir until dissolved.
2. Remove from heat and add peach puree and grated ginger. Let cool to room temperature.
3. Place the SCOBY in the liquid and cover with a breathable cloth or paper towel.
4. Ferment at room temperature (68-72°F) for 7-10 days, tasting daily to determine desired level of sourness.
5. Strain the kombucha into bottles and store in the refrigerator to slow down fermentation.
Cooking Time: None required! This is a fermented brew that requires patience and time to develop its unique flavor.
Matcha Green Tea Kombucha
This refreshing brew combines the benefits of green tea and kombucha for a revitalizing drink that’s perfect for any time of day. With its subtle matcha flavor and effervescent fizz, you’ll be buzzing with energy in no time!
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup loose-leaf green tea (Matcha powder or Japanese-style green tea work well)
– 1 cup starter kombucha liquid (from a previous batch or store-bought kombucha)
– Optional: sweetener (e.g., honey, maple syrup), fruit juice, or flavorings
Instructions:
1. Bring the gallon water to a boil.
2. Remove from heat and add the loose-leaf green tea. Let it steep for 5-7 minutes, then strain out the leaves.
3. Add the starter kombucha liquid to the cooled tea.
4. Cover the container and let it ferment at room temperature (68°F – 72°F) for 7-14 days.
5. Taste and adjust sweetness or flavor as desired.
Cooking Time: 7-14 days
Apple Cinnamon Kombucha
This recipe combines the natural sweetness of apples with the warmth of cinnamon, creating a unique and delicious flavor profile for your kombucha. Perfect for fall and winter seasons!
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8-10 black tea bags
– 2-3 apples, cored and chopped
– 1 cinnamon stick
– 1 tablespoon apple cider vinegar
Instructions:
1. Brew the tea according to package instructions.
2. Add sugar and stir until dissolved.
3. Remove tea bags and add chopped apples and cinnamon stick.
4. Allow mixture to cool to room temperature (around 70°F).
5. Place SCOBY in liquid and cover with a breathable cloth or paper towel.
6. Ferment for 7-10 days, tasting every few days until desired level of sourness is reached.
7. Strain kombucha through cheesecloth or a fine-mesh sieve into a large pitcher.
8. Store in the refrigerator to slow down fermentation.
Cooking Time: 7-10 days
Cherry Vanilla Kombucha
Elevate your fermented tea game with this sweet and tangy kombucha flavor combination! This recipe combines the natural sweetness of cherries with the creamy warmth of vanilla for a unique and delicious beverage.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 1 cup cherry juice
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped fresh cherries (optional)
Instructions:
1. Brew the tea according to package instructions and let it cool.
2. Add the sugar, stirring until dissolved.
3. Add the SCOBY and starter tea (reserved from a previous batch) to the liquid mixture.
4. Cover the container with a breathable cloth or paper towel.
5. Let the kombucha ferment for 7-14 days, depending on desired level of sourness.
6. After fermentation, stir in the cherry juice and vanilla extract.
7. Taste and adjust sweetness as needed.
8. Chill the kombucha before serving. Garnish with chopped cherries, if desired.
Cooking Time: 7-14 days (fermentation time)
Watermelon Mint Kombucha
Quench your thirst with this revitalizing kombucha recipe that combines the sweetness of watermelon with the cooling essence of mint.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon filtered water
– 1 cup sugar
– 4 cups watermelon puree (see note)
– 1/4 cup fresh mint leaves
– 1 teaspoon starter tea (from previous batch or store-bought)
Instructions:
1. Start by brewing a strong sweet tea using the gallon of filtered water, 1 cup of sugar, and 1 SCOBY. Let it ferment for 7-14 days.
2. Once the fermentation process is complete, remove the SCOBY and starter tea, then add the watermelon puree and fresh mint leaves to the liquid.
3. Stir well and let the mixture sit at room temperature (68°F – 72°F) for 24 hours to allow the flavors to meld together.
4. Strain the kombucha through a cheesecloth or fine-mesh sieve into another container, discarding the solids.
Cooking Time: None! This recipe is a fermented drink, not a cooked dish.
Elderflower Lemonade Kombucha
This refreshing recipe combines the sweetness of elderflowers with the tanginess of lemonade, all within the fizzy and probiotic-rich framework of kombucha. Perfect for hot summer days or as a unique twist on traditional beverages.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 2 cups water
– 1 cup sugar
– 1 cup black tea (cooled)
– 1/4 cup elderflower syrup
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup kombucha starter culture
Instructions:
1. Brew the tea according to package instructions, then let it cool.
2. Mix sugar and water in a separate container until dissolved.
3. Add cooled tea and elderflower syrup to the sugar mixture; stir well.
4. Add lemon juice and starter culture to the mixture; stir again.
5. Place SCOBY in the liquid and cover with cheesecloth or a breathable cloth.
6. Ferment at room temperature (around 68°F) for 7-14 days, shaking daily.
7. Strain and bottle once fermentation is complete.
Cooking Time: 0 hours (fermentation time varies)
Spiced Chai Kombucha
Revitalize your senses with this aromatic Spiced Chai Kombucha, infused with the warmth of cinnamon, ginger, and cardamom.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 2 inches piece of fresh ginger, sliced
– 1 cinnamon stick, crushed
– 6-8 whole cardamom pods
– Starter tea (from previous batch of kombucha)
Instructions:
1. Bring water to a boil and add sugar, stirring until dissolved.
2. Remove from heat and add tea bags, ginger, cinnamon, and cardamom. Let steep for at least 30 minutes.
3. Strain the tea mixture into a large glass jar or container. Discard solids.
4. Add starter tea to the liquid, stirring well to combine.
5. Place SCOBY in the liquid, cover with cheesecloth or a breathable cloth, and secure with rubber band.
6. Allow kombucha to ferment at room temperature (68-72°F) for 7-14 days, depending on desired level of sourness.
Cooking Time: N/A
Enjoy your Spiced Chai Kombucha! Share it with friends or store in the refrigerator for up to 2 weeks.
Blackberry Sage Kombucha
This refreshing blackberry sage kombucha recipe combines the sweetness of ripe blackberries with the earthy flavor of fresh sage leaves. Perfect for hot summer days, this brew is a perfect blend of tanginess and herbal notes.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup blackberry puree or juice
– 1/4 cup fresh sage leaves
– 1 tablespoon honey or sugar
– Starter tea from a previous batch of kombucha
Instructions:
1. Combine water, blackberry puree or juice, and honey or sugar in a pot. Heat until the sweetener is dissolved.
2. Remove from heat and add the SCOBY and starter tea. Stir gently to combine.
3. Cover the pot with a clean cloth or paper towel and let it ferment at room temperature (around 68-72°F) for 7-10 days, depending on desired level of sourness.
4. Once fermentation is complete, remove the SCOBY and starter tea. Strain the kombucha into bottles and store in the refrigerator to slow down fermentation.
Cooking Time: 7-10 days
Pomegranate Rosemary Kombucha
This refreshing fermented tea combines the sweetness of pomegranate with the earthy flavor of rosemary, perfect for a hot summer day. This recipe yields 2 quarts of fizzy goodness.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup sugar
– 4 tea bags (black or green tea)
– 1/2 cup pomegranate juice
– 1/4 cup fresh rosemary leaves
– 1 tablespoon honey (optional)
Instructions:
1. Step 1: Sweet Tea
Combine water, sugar, and tea bags in a large pot. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Step 2: Cool and Add SCOBY
Let the tea cool down to room temperature (around 70°F). Place the SCOBY in the liquid and cover with a clean cloth or paper towel.
3. Step 3: Ferment
Store the kombucha in a warm, dark place for 7-10 days. Every day or two, gently stir the mixture to prevent mold buildup.
4. Step 4: Flavor and Bottle
After fermentation, add pomegranate juice and rosemary leaves to the tea. Stir well and transfer to glass bottles with tight-fitting lids. Store in the refrigerator.
Cooking Time: None! This recipe is a fermented tea that requires patience (7-10 days).
Grapefruit Jalapeño Kombucha
This refreshing kombucha recipe combines the tangy sweetness of grapefruit with the spicy kick of jalapeño, creating a unique and flavorful fermented tea drink.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup black or green tea
– 1/2 cup grapefruit juice
– 1-2 jalapeños, sliced
– 1 tablespoon sugar (optional)
Instructions:
1. Start by brewing a strong batch of tea using the gallon of water and one cup of tea leaves. Let it cool down to room temperature.
2. Add the cooled tea to a large glass jar or container, followed by the grapefruit juice, sliced jalapeños, and sugar (if using).
3. Place the SCOBY on top of the liquid and cover the jar with a breathable cloth or paper towel.
4. Ferment the mixture in a warm, dark place for 7-14 days, shaking the jar daily to distribute the bacteria evenly.
5. After fermentation is complete, strain the kombucha through a cheesecloth or fine-mesh sieve into another container. Discard the solids and store the fermented tea in the refrigerator.
Cooking Time: 7-14 days (fermentation time)
Mango Passionfruit Kombucha
Add a tropical twist to your kombucha routine with this refreshing brew that combines the sweetness of mango and passionfruit.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 2 gallons water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 1 ripe mango, diced
– 1 passionfruit, pulp and seeds removed
– Starter culture from previous batch or store-bought kombucha
Instructions:
1. Begin by brewing a strong black or green tea with the 8 tea bags.
2. Add sugar to the cooled tea and stir until dissolved.
3. Add water to the mixture and bring it to a boil, then let it cool down to room temperature.
4. Once cooled, add the starter culture and mix well.
5. Place the SCOBY in the liquid and cover with cheesecloth or a clean cotton cloth.
6. Allow the kombucha to ferment for 7-10 days at room temperature (68°F – 72°F).
7. After fermentation, remove the SCOBY and starter culture. Add diced mango and passionfruit pulp to the kombucha and stir well.
Cooking Time: 7-10 days of fermentation time
Hibiscus Lime Kombucha
Elevate your hydration game with this fruity and tangy kombucha recipe, infused with the subtle sweetness of hibiscus and a squeeze of fresh lime juice.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup sugar
– 2 tea bags (black or green tea)
– 1/4 cup dried hibiscus flowers
– 1/2 cup freshly squeezed lime juice
– Starter tea from a previous batch of kombucha
Instructions:
1. Bring the water to a boil, then add the sugar and tea bags. Remove from heat and let steep for 5 minutes.
2. Add the dried hibiscus flowers and stir well. Let it cool down to room temperature.
3. Once cooled, add the starter tea and stir gently.
4. Cover the mixture with a breathable cloth and secure with a rubber band.
5. Place the SCOBY in the liquid and cover the container.
6. Ferment at room temperature (68-72°F) for 7-14 days or until desired taste is achieved.
7. Strain and store in the refrigerator to chill before serving.
Cooking Time: 7-14 days
Enjoy your fizzy and flavorful Hibiscus Lime Kombucha!
Carrot Ginger Kombucha
Elevate your fermented tea game with this refreshing and healthy Carrot Ginger Kombucha recipe! This tangy brew combines the earthy sweetness of carrots with the spicy warmth of ginger, perfect for a pick-me-up anytime.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 2 medium-sized carrots, peeled and grated
– 2-inch piece of fresh ginger, peeled and sliced
– 1/4 cup starter tea (from a previous batch of kombucha)
Instructions:
1. Bring the water to a boil and add sugar, stirring until dissolved.
2. Remove from heat and add tea bags. Let steep for 5-10 minutes.
3. Add grated carrots and sliced ginger to the liquid.
4. Cover the mixture and let it cool to room temperature.
5. Once cooled, add the SCOBY and starter tea. Stir gently.
6. Cover the container with a breathable cloth or paper towel and secure with rubber band.
7. Place in a warm, dark place (70°F – 80°F) for 7-14 days.
Cooking Time: None! This is a fermented recipe that requires patience.
Summary
Get ready to refresh your kombucha routine with these 20 delicious and unique recipes! From classic ginger-lemon to fruity flavors like blueberry basil, strawberry mint, and pineapple coconut, there’s something for every season. Warm up with spicy options like grapefruit jalapeño or cool down with cooling flavors like lavender honey or watermelon mint. Whether you’re a kombucha newbie or just looking to mix things up, these recipes are sure to please. So go ahead, brew up some fun and get your probiotic party started!
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