20 Refreshing Kombucha Recipes for Every Season

Brewing kombucha at home opens up a world of delicious possibilities! Whether you’re craving summer citrus zing, cozy autumn spices, or winter berry blends, this collection of 20 refreshing recipes has something for every season. Get ready to explore creative flavor combinations that will transform your homemade kombucha into vibrant, seasonal delights. Let’s dive into these inspiring recipes that will keep your brewing adventures exciting all year long!

Classic Ginger-Lemon Kombucha

Zesty and refreshing, this homemade ginger-lemon kombucha is easier to make than you might think. You’ll love the bubbly, tangy flavor that’s perfect for sipping any time of day. Let’s get brewing!

Ingredients

• 1 cup raw, unfiltered kombucha starter liquid
• 1 gallon filtered water
• 8 organic black tea bags
• 1 cup pure cane sugar
• 1 large SCOBY with smooth, creamy texture
• 2 tablespoons freshly grated ginger root
• ¼ cup freshly squeezed lemon juice

Instructions

1. Bring 4 cups of filtered water to a rolling boil in a large stainless steel pot.
2. Remove the pot from heat and steep 8 organic black tea bags for exactly 7 minutes to develop full flavor without bitterness.
3. Stir in 1 cup of pure cane sugar until completely dissolved, creating a sweet tea base.
4. Add 12 more cups of cool filtered water to the sweet tea mixture to bring it to room temperature (about 70°F).
5. Pour the cooled sweet tea into a clean 1-gallon glass jar, leaving about 2 inches of headspace at the top.
6. Add 1 cup of raw, unfiltered kombucha starter liquid to the jar, which will help kickstart fermentation.
7. Gently place 1 large SCOBY on top of the liquid, making sure it floats evenly.
8. Cover the jar opening with a tightly woven cloth or coffee filter and secure it with a rubber band to keep out fruit flies while allowing airflow.
9. Store the jar in a dark cabinet at consistent room temperature (68-78°F) for 7-10 days.
10. Check the kombucha after 7 days by tasting a small amount – it should be tart but still slightly sweet.
11. Once fermented to your liking, carefully remove the SCOBY with clean hands and set it aside with 1 cup of the finished kombucha for your next batch.
12. Stir in 2 tablespoons of freshly grated ginger root and ¼ cup of freshly squeezed lemon juice to the remaining kombucha.
13. Pour the flavored kombucha into clean glass bottles, leaving about 1 inch of headspace for carbonation.
14. Seal the bottles tightly and let them sit at room temperature for 2-3 days to build natural carbonation.
15. Transfer the bottles to the refrigerator to chill completely, which will slow further fermentation.

Notice how the ginger adds a warm, spicy kick that balances perfectly with the bright lemon acidity. The final brew has satisfying tiny bubbles and a crisp, clean finish that’s fantastic poured over ice with a sprig of fresh mint. Try mixing it with sparkling water for a lighter spritzer or using it as a base for creative cocktail mocktails.

Blueberry Basil Kombucha

Sipping on something special doesn’t have to be complicated. This blueberry basil kombucha is your new go-to for a refreshing, fizzy drink that’s bursting with flavor. You’ll love how easy it is to make at home.

Ingredients

– 4 cups of chilled, unflavored kombucha
– 1 cup of fresh, plump blueberries
– ¼ cup of fragrant fresh basil leaves
– 2 tablespoons of raw, golden honey
– 1 tablespoon of freshly squeezed lemon juice

Instructions

1. Rinse 1 cup of fresh, plump blueberries under cool running water and pat them completely dry with a clean kitchen towel.
2. Gently tear ¼ cup of fragrant fresh basil leaves with your fingers to release their aromatic oils.
3. Combine the rinsed blueberries and torn basil leaves in a medium-sized glass bowl.
4. Add 2 tablespoons of raw, golden honey to the blueberry-basil mixture.
5. Use a wooden spoon to muddle the ingredients together firmly for about 1 minute, until the blueberries are crushed and juicy.
6. Stir in 1 tablespoon of freshly squeezed lemon juice until everything is well combined.
7. Pour the muddled mixture through a fine-mesh strainer into a large glass pitcher, pressing down with the back of a spoon to extract all the flavorful juice.
8. Discard the leftover blueberry skins and basil pulp from the strainer.
9. Slowly add 4 cups of chilled, unflavored kombucha to the pitcher with the infused juice.
10. Stir the mixture gently with a long spoon for 15 seconds to fully incorporate all the flavors.
11. Cover the pitcher tightly with plastic wrap or a lid and refrigerate for exactly 2 hours to allow the flavors to meld.
12. Give the kombucha one final gentle stir before serving over ice in tall glasses.
Mmm, you’re going to adore the delicate fizz and vibrant purple hue of this kombucha. The sweet blueberries play perfectly with the herbal basil notes, creating a sophisticated yet approachable drink. Try garnishing with a fresh basil sprig and extra blueberries for a beautiful presentation that’s perfect for summer gatherings.

Strawberry Mint Kombucha

Tired of the same old drinks? This strawberry mint kombucha is about to become your new favorite fizzy friend. It’s refreshing, easy to make, and perfect for sipping on a warm afternoon.

Ingredients

– 4 cups of plain, unflavored kombucha
– 1 cup of fresh, ripe strawberries
– 1/4 cup of fresh mint leaves
– 1/4 cup of granulated white sugar

Instructions

1. Wash 1 cup of fresh, ripe strawberries thoroughly under cool running water.
2. Hull the strawberries using a paring knife or strawberry huller.
3. Roughly chop the strawberries into small, 1/2-inch pieces.
4. Gently rinse 1/4 cup of fresh mint leaves and pat them completely dry with a clean kitchen towel.
5. Place the chopped strawberries and mint leaves into a clean, 1-quart glass jar.
6. Add 1/4 cup of granulated white sugar directly into the jar with the fruit and herbs.
7. Use a wooden spoon to gently muddle the mixture for about 1 minute, until the strawberries release their juices and the mint becomes fragrant.
8. Pour 4 cups of plain, unflavored kombucha into the jar, leaving about 1 inch of headspace at the top.
9. Securely screw the lid onto the jar.
10. Gently swirl the jar to help dissolve the sugar, being careful not to shake it vigorously.
11. Let the jar sit at room temperature, around 70°F, for 2-3 days to develop flavor and carbonation.
12. After 2 days, carefully open the jar to release built-up pressure, then reseal it.
13. Strain the finished kombucha through a fine-mesh sieve into clean bottles, pressing gently on the solids to extract all the liquid.
14. Refrigerate the bottled kombucha for at least 4 hours before serving to chill it completely.

The finished kombucha has a delightful pink hue with tiny bubbles dancing throughout. You’ll love the sweet strawberry flavor balanced by that cool minty finish – it’s like summer in a glass. Try serving it over ice with a fresh mint sprig for the ultimate refreshment.

Turmeric Orange Kombucha

Mmm, have you ever wanted a drink that’s both refreshing and packed with good-for-you ingredients? This turmeric orange kombucha is exactly that—a vibrant, fizzy brew that’s surprisingly simple to make at home. You’ll love how the bright citrus plays with the earthy turmeric in every sip.

Ingredients

– 4 cups of raw, unflavored kombucha (from your last batch or store-bought)
– 1 cup of freshly squeezed orange juice (from about 2-3 juicy oranges)
– 2 tablespoons of finely grated fresh turmeric root
– 1/4 cup of raw, organic honey
– 1/2 teaspoon of finely ground black pepper (to boost turmeric absorption)

Instructions

1. Pour 4 cups of raw, unflavored kombucha into a clean, large glass jar.
2. Squeeze 1 cup of fresh orange juice directly into the jar, straining out any pulp if you prefer a clearer brew.
3. Add 2 tablespoons of finely grated fresh turmeric root to the mixture.
4. Stir in 1/4 cup of raw, organic honey until it dissolves completely.
5. Sprinkle 1/2 teaspoon of finely ground black pepper into the jar and stir again to combine everything evenly.
6. Cover the jar with a tight-weave cloth or coffee filter secured with a rubber band to keep out dust and bugs while allowing airflow.
7. Place the jar in a dark cupboard or pantry where the temperature stays consistently between 68-78°F for 3-5 days.
8. Check the kombucha daily after day 3 by tasting a small spoonful—it’s ready when it’s fizzy and slightly less sweet than when you started.
9. Once carbonated to your liking, strain the kombucha through a fine-mesh sieve into swing-top bottles to remove the grated turmeric.
10. Seal the bottles tightly and let them sit at room temperature for 1-2 more days to build extra fizz.
11. Move the bottles to the refrigerator to chill completely before serving, which also halts fermentation.

Let this golden elixir become your new favorite afternoon pick-me-up. The texture is lightly effervescent with a smooth, almost velvety finish from the turmeric. Serve it over ice with a slice of orange for a pretty touch, or mix it into a mocktail with fresh mint for a fancy twist.

Pineapple Coconut Kombucha

You know that feeling when you want something bubbly and tropical but don’t want the sugar crash? Yeah, this pineapple coconut kombucha is about to become your new favorite fizzy friend.

Ingredients

– 4 cups freshly brewed sweet black tea, cooled to room temperature
– 1 cup ripe pineapple chunks, roughly chopped
– 1/2 cup unsweetened coconut flakes, lightly toasted
– 1 SCOBY with 1 cup mature kombucha starter liquid
– 1/4 cup organic cane sugar, fine-grained

Instructions

1. Combine the cooled sweet black tea and organic cane sugar in a clean 1-gallon glass jar, stirring until the sugar completely dissolves.
2. Add the roughly chopped ripe pineapple chunks and lightly toasted unsweetened coconut flakes to the tea mixture.
3. Gently pour in the mature kombucha starter liquid, being careful not to disturb the SCOBY.
4. Carefully place the SCOBY on top of the liquid using clean hands or sanitized tongs.
5. Cover the jar opening with a tightly woven cloth or coffee filter, securing it with a rubber band to keep out fruit flies while allowing airflow.
6. Store the jar in a dark cabinet at 70-75°F for 7-10 days, checking daily after day 5 for your preferred level of tartness.
7. After fermentation, remove the SCOBY with 1 cup of the finished kombucha to use as starter for your next batch.
8. Strain the kombucha through a fine-mesh sieve into swing-top bottles, pressing gently on the fruit to extract maximum flavor.
9. Seal the bottles and let them sit at room temperature for 2-3 days to build carbonation before refrigerating.
10. Chill the bottled kombucha in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the carbonation to stabilize.

So refreshing with its tropical pineapple notes and subtle coconut creaminess. Serve it over ice with a fresh pineapple wedge, or get fancy and mix it into a kombucha mocktail with mint and lime—perfect for those sunny afternoons when you need a little tropical escape.

Raspberry Lime Kombucha

Raspberry lime kombucha is that perfect fizzy, fruity drink you’ll want to keep stocked in your fridge. It’s surprisingly easy to make at home, and the sweet-tart combo is way more refreshing than anything store-bought. You just need a few simple ingredients and a little patience while it brews.

Ingredients

• 4 cups of filtered water
• 1/2 cup of organic cane sugar
• 2 bags of high-quality black tea
• 1 cup of fresh, plump raspberries
• Juice of 2 juicy limes
• 1 active kombucha SCOBY
• 1/2 cup of unflavored kombucha from a previous batch

Instructions

1. Bring 4 cups of filtered water to a rolling boil in a stainless steel pot.
2. Remove the pot from heat and steep 2 bags of high-quality black tea for exactly 7 minutes to develop full flavor without bitterness.
3. Stir in 1/2 cup of organic cane sugar until it completely dissolves into the warm tea.
4. Allow the sweetened tea to cool completely to room temperature, which typically takes about 1-2 hours.
5. Pour the cooled tea into a clean 1-gallon glass jar, being careful not to introduce any soap residue.
6. Gently place 1 active kombucha SCOBY into the jar followed by 1/2 cup of unflavored kombucha from a previous batch.
7. Cover the jar opening with a tightly woven cloth or coffee filter secured with a rubber band to keep out fruit flies while allowing airflow.
8. Ferment the kombucha in a dark cupboard at 68-78°F for 7-10 days until it tastes pleasantly tart but not vinegary.
9. Remove the SCOBY with clean hands and set it aside with 1/2 cup of the finished kombucha for your next batch.
10. Muddle 1 cup of fresh, plump raspberries in a separate bowl until they release their vibrant juices.
11. Strain the raspberry pulp through a fine-mesh sieve into the kombucha, pressing with a spoon to extract maximum flavor.
12. Stir in the juice of 2 juicy limes until fully incorporated.
13. Pour the flavored kombucha into swing-top bottles, leaving about 1 inch of headspace at the top.
14. Seal the bottles and let them sit at room temperature for 2-3 days to build carbonation.
15. Refrigerate the bottles for at least 4 hours to chill completely and slow fermentation.

Definitely pop a bottle open carefully over the sink—that satisfying fizz means you nailed it! The kombucha has bright berry notes with a sharp lime finish and just the right amount of tang. Try serving it over ice with a few fresh raspberries dropped in for the ultimate summer sipper.

Lavender Honey Kombucha

Zesty and floral, this lavender honey kombucha is the perfect homemade bubbly treat you’ll want to keep stocked in your fridge. You get that lovely fermented tang balanced with sweet, aromatic notes that make it feel extra special. It’s surprisingly simple to brew once you get the hang of it!

Ingredients

• 4 cups filtered water
• ¼ cup fragrant dried culinary lavender buds
• ½ cup raw, unfiltered honey
• 1 cup mature kombucha starter liquid
• 1 SCOBY (symbiotic culture of bacteria and yeast)
• 2 organic black tea bags

Instructions

1. Bring 4 cups of filtered water to a rolling boil in a large stainless steel pot.
2. Remove the pot from heat and steep 2 organic black tea bags for exactly 7 minutes to develop full flavor without bitterness.
3. Discard the tea bags and stir in ½ cup raw, unfiltered honey until completely dissolved.
4. Add ¼ cup fragrant dried culinary lavender buds to the warm tea mixture.
5. Cover the pot with a clean kitchen towel and let the lavender infuse for 15 minutes until the liquid is fragrant and lightly tinted.
6. Strain the lavender buds out using a fine-mesh sieve.
7. Cool the lavender tea mixture to room temperature (around 75°F) – this usually takes about 45-60 minutes.
8. Pour the cooled tea into a clean ½-gallon glass jar.
9. Add 1 cup of mature kombucha starter liquid to the jar.
10. Gently place 1 SCOBY on top of the liquid with the smooth side up.
11. Cover the jar opening with a coffee filter or breathable cloth secured with a rubber band.
12. Ferment at room temperature (68-78°F) for 7-10 days, tasting after day 7 until it reaches your preferred balance of sweet and tangy.
13. Remove the SCOBY with clean hands, reserving 1 cup of finished kombucha as starter for your next batch.
14. Bottle the remaining kombucha in airtight glass bottles, leaving about 1 inch of headspace.
15. Let the bottled kombucha sit at room temperature for 2-3 days to build carbonation.
16. Refrigerate for at least 4 hours before serving to chill completely and slow fermentation.

Fizzy and refreshing, this lavender honey kombucha has delicate floral notes that dance with the natural tang of fermentation. The honey adds a smooth sweetness that makes it incredibly drinkable straight from the fridge. Try serving it over ice with a sprig of fresh mint or mixing it into cocktails for a sophisticated twist on your usual bubbly drinks.

Peach Ginger Kombucha

Wondering how to turn your kombucha brewing into something truly special? You’ve got to try this peach ginger version—it’s fizzy, fruity, and has just the right kick. It’s the perfect way to use up those sweet summer peaches and add a little sparkle to your day.

Ingredients

• 4 cups freshly brewed, unflavored kombucha (at room temperature)
• 2 large, ripe peaches, peeled and diced into ½-inch chunks
• 1 tablespoon freshly grated ginger root
• ¼ cup granulated sugar
• 2 clean 16-ounce glass flip-top bottles

Instructions

1. Place the diced peaches, freshly grated ginger root, and granulated sugar into a medium-sized mixing bowl.
2. Use a potato masher or fork to mash the ingredients together until the peaches are crushed and the sugar begins to dissolve, about 2 minutes.
3. Divide the mashed peach-ginger mixture evenly between the two clean 16-ounce glass flip-top bottles.
4. Carefully pour the 4 cups of freshly brewed, unflavored kombucha into each bottle, leaving about 1 inch of headspace at the top.
5. Seal the flip-top bottles tightly to ensure an airtight closure.
6. Place the bottles in a dark, room-temperature spot (around 70°F) for 3 to 5 days to carbonate.
7. Tip: Burp the bottles once daily by slowly opening the flip-top to release excess pressure—this prevents over-carbonation and potential explosions.
8. After 3 days, check carbonation by opening one bottle over the sink; if it fizzes vigorously, it’s ready.
9. Tip: If you prefer less sweetness, reduce the second fermentation time to 2 days for a tarter flavor.
10. Once carbonated to your liking, strain the kombucha through a fine-mesh sieve into a glass to remove fruit solids, if desired.
11. Tip: For a clearer brew, strain before drinking; for more texture, skip straining and enjoy the fruit bits.
12. Serve immediately over ice or refrigerate for up to 1 week to slow fermentation.

Lightly effervescent with a sweet peach start and a warm ginger finish, this kombucha is a treat straight from the bottle. For a fun twist, mix it with sparkling water and a splash of lime for a homemade soda, or pour it over vanilla ice cream for a boozy float vibe.

Matcha Green Tea Kombucha

Getting into homemade kombucha brewing is easier than you think, and this vibrant matcha version brings together the earthy goodness of green tea with that signature fizzy tang. You’ll love how simple it is to create this gorgeous green elixir right in your own kitchen.

Ingredients

– 1 cup organic white sugar
– 8 cups filtered water
– 4 high-quality green tea bags
– 1 cup raw, unflavored kombucha from a previous batch
– 1 healthy-looking SCOBY
– 2 tablespoons vibrant ceremonial-grade matcha powder

Instructions

1. Combine 1 cup organic white sugar and 8 cups filtered water in a large stainless steel pot.
2. Heat the mixture over medium heat until the sugar completely dissolves, stirring occasionally with a wooden spoon.
3. Remove the pot from heat once the sugar water becomes clear and no granules are visible.
4. Add 4 high-quality green tea bags to the hot sugar water.
5. Steep the tea bags for exactly 10 minutes to extract maximum flavor without bitterness.
6. Remove and discard the tea bags using a slotted spoon.
7. Allow the sweetened tea to cool completely to room temperature, which typically takes 2-3 hours.
8. Pour the cooled tea into a clean 1-gallon glass jar.
9. Add 1 cup raw, unflavored kombucha from a previous batch to the jar.
10. Gently place 1 healthy-looking SCOBY on top of the liquid.
11. Cover the jar opening with a tightly woven cloth or coffee filter.
12. Secure the cover with a rubber band to keep out fruit flies.
13. Place the jar in a dark cupboard at room temperature, ideally between 68-78°F.
14. Ferment the kombucha for 7-10 days, checking daily after day 7.
15. Test for doneness by tasting a small spoonful – it should be tart but not vinegary.
16. Carefully remove the SCOBY with clean hands and set aside for your next batch.
17. Whisk 2 tablespoons vibrant ceremonial-grade matcha powder with ¼ cup of the finished kombucha in a small bowl until smooth.
18. Stir the matcha mixture back into the main kombucha batch.
19. Pour the matcha kombucha into swing-top bottles, leaving 1-2 inches of headspace.
20. Seal the bottles tightly and let them carbonate at room temperature for 2-3 days.
21. Burp the bottles daily by quickly opening and closing them to release excess pressure.
22. Refrigerate the bottles for at least 4 hours before serving to chill completely.

Looking at your finished creation, you’ll notice the beautiful jade-green hue and fine sediment that gives this kombucha its character. The matcha adds an earthy depth that balances perfectly with the natural tang, creating tiny bubbles that dance on your tongue. Serve it over ice with a slice of lemon for brightness, or mix it into smoothies for an antioxidant-packed boost that’ll make your mornings feel extra special.

Apple Cinnamon Kombucha

Warm, bubbly, and bursting with cozy autumn vibes, this apple cinnamon kombucha is your new go-to fermented treat. You’ll love how simple it is to transform basic ingredients into something magical that fizzes with flavor. It’s the perfect project for a lazy weekend when you want something special brewing on your counter.

Ingredients

– 4 cups of raw, unfiltered kombucha from a previous batch
– 1 cup of crisp, sweet apple juice (no preservatives)
– 2 organic cinnamon sticks
– 1/4 cup of organic cane sugar
– 2 clean 16-ounce glass bottles with tight-sealing lids

Instructions

1. Pour 4 cups of raw, unfiltered kombucha into a large glass measuring cup.
2. Add 1 cup of crisp, sweet apple juice to the kombucha.
3. Stir in 1/4 cup of organic cane sugar until it completely dissolves.
4. Carefully divide the mixture between two 16-ounce glass bottles using a funnel.
5. Drop one organic cinnamon stick into each bottle.
6. Seal the bottles tightly with their lids.
7. Place the bottles in a dark cupboard where the temperature stays consistently between 68-78°F.
8. Let the kombucha ferment for 3-5 days until you see tiny bubbles forming at the bottle’s neck.
9. Carefully open one bottle over the sink after 3 days to check carbonation—you should hear a gentle hiss.
10. Refrigerate both bottles for at least 4 hours to chill completely before serving.

Gently sparkling with warm cinnamon notes and crisp apple sweetness, this kombucha develops wonderful effervescence that tingles on your tongue. The cinnamon infuses slowly, creating layers of cozy spice that pair beautifully with the tart kombucha base. Try serving it over ice with a thin apple slice garnish for the ultimate refreshing experience.

Cherry Vanilla Kombucha

Gosh, there’s nothing quite like the refreshing fizz of homemade kombucha, especially when you infuse it with sweet cherries and warm vanilla. You’ll love how this cherry vanilla kombucha turns your kitchen into a mini-brewery with minimal effort. It’s the perfect fizzy drink to sip on a sunny afternoon or share with friends during a backyard gathering.

Ingredients

– 4 cups freshly brewed sweet black tea
– 1 SCOBY with ½ cup mature kombucha starter liquid
– 1 cup pitted fresh sweet cherries
– 1 whole vanilla bean, split lengthwise
– ¼ cup organic cane sugar

Instructions

1. Brew 4 cups of strong black tea using filtered water and let it cool completely to room temperature, about 75°F.
2. Stir in ¼ cup organic cane sugar until fully dissolved into the cooled tea.
3. Gently pour the sweetened tea into a clean ½-gallon glass jar.
4. Carefully add ½ cup mature kombucha starter liquid to the jar.
5. Slowly lower the SCOBY into the jar using clean hands, letting it float on top.
6. Cover the jar opening with a tight-weave cloth or coffee filter and secure with a rubber band.
7. Place the jar in a dark cabinet where the temperature stays consistently between 68-78°F.
8. Ferment for 7-10 days, checking daily until the kombucha tastes pleasantly tart but not vinegary.
9. Remove the SCOBY with clean hands and set aside with ½ cup of the finished kombucha for your next batch.
10. Transfer the remaining kombucha to clean swing-top bottles using a funnel.
11. Divide 1 cup pitted fresh sweet cherries evenly between the bottles.
12. Scrape the seeds from 1 split vanilla bean and add both seeds and pod to each bottle.
13. Seal the bottles tightly and let them sit at room temperature for 2-3 days to build carbonation.
14. Burp the bottles daily by slowly opening the lids to release excess pressure.
15. Refrigerate the bottles for at least 4 hours before serving to chill completely and slow fermentation.

Just imagine that first sip—the deep cherry flavor mingles beautifully with the warm vanilla notes, creating tiny bubbles that dance across your tongue. The texture is wonderfully effervescent with a subtle fruit pulp that adds body to each glass. Try serving it over ice with a fresh cherry garnish, or mix it into a cocktail with a splash of vodka for a sophisticated summer drink.

Watermelon Mint Kombucha

Just when you thought watermelon couldn’t get more refreshing, this fizzy kombucha twist comes along. You’re going to love how the sweet fruit pairs with that cool minty kick—it’s the perfect drink for those warm afternoons when you need something special.

Ingredients

– 4 cups fresh watermelon chunks (from one small, ripe watermelon)
– 1/2 cup fresh mint leaves (bright green, aromatic spearmint)
– 1 cup raw, unpasteurized kombucha (tangy, effervescent starter)
– 1/4 cup organic cane sugar (fine-grained, golden crystals)
– 1 quart filtered water (cool, chlorine-free)

Instructions

1. Cut your ripe watermelon into 1-inch cubes, removing all seeds and white rind.
2. Place watermelon chunks in a high-speed blender and blend on high for 45 seconds until completely smooth and frothy.
3. Strain the watermelon puree through a fine-mesh sieve into a large glass measuring cup, pressing with a spatula to extract all juice—this removes pulp for clearer kombucha.
4. Pick fresh mint leaves from stems, then gently bruise them between your palms to release their aromatic oils.
5. Combine strained watermelon juice, bruised mint leaves, organic cane sugar, and cool filtered water in a clean 1-gallon glass jar.
6. Stir mixture vigorously with a wooden spoon for 1 minute until sugar completely dissolves—tip: sugar crystals at the bottom can create uneven fermentation.
7. Pour in raw kombucha starter, giving it one final gentle stir to distribute the culture evenly.
8. Cover jar with a clean coffee filter or breathable cloth secured with a rubber band—this allows airflow while keeping contaminants out.
9. Place jar in a dark cupboard where temperature stays consistently between 68-75°F for 5-7 days.
10. Check fermentation daily after day 3 by tasting a small spoonful; look for tiny bubbles forming and tangy flavor developing.
11. When kombucha reaches your preferred balance of sweet and tart (usually 5-6 days), strain out mint leaves and transfer to clean swing-top bottles.
12. Seal bottles tightly and let them sit at room temperature for 24-48 hours for secondary carbonation—tip: burp bottles daily by briefly opening to release excess pressure.
13. Refrigerate finished kombucha for at least 4 hours before serving to chill thoroughly and slow fermentation.

You’ll notice the kombucha develops beautiful effervescence with subtle floral notes from the mint. Try serving it over crushed ice with a fresh mint sprig, or mix with sparkling water for a lighter fizz—the rosy pink color makes it almost too pretty to drink.

Elderflower Lemonade Kombucha

A perfectly fizzy, floral sip that’s just right for those sunny afternoons when you want something special. You’ll love how the bright lemon and delicate elderflower come together in this homemade kombucha—it’s easier to make than you might think and totally worth the wait.

Ingredients

• 4 cups of freshly brewed, cooled black tea
• ½ cup of raw, unrefined cane sugar
• 1 robust, healthy SCOBY
• ½ cup of vibrant, active kombucha starter liquid
• ¾ cup of freshly squeezed lemon juice
• ¼ cup of fragrant elderflower cordial

Instructions

1. Combine 4 cups of freshly brewed, cooled black tea with ½ cup of raw, unrefined cane sugar in a clean, large glass jar, stirring until the sugar fully dissolves.
2. Gently pour in ½ cup of vibrant, active kombucha starter liquid to lower the pH and protect against unwanted bacteria.
3. Carefully place 1 robust, healthy SCOBY on top of the liquid—it’s fine if it sinks or floats, as long as it’s fully submerged.
4. Cover the jar tightly with a breathable cloth or coffee filter, securing it with a rubber band to keep out fruit flies and dust.
5. Ferment the kombucha at room temperature (68–75°F) for 7–10 days, checking for a tangy taste and slight fizz—tip: a warmer spot speeds up fermentation, so taste daily after day 7.
6. Remove the SCOBY with clean hands, reserving ½ cup of the fermented kombucha as starter for your next batch.
7. Stir in ¾ cup of freshly squeezed lemon juice and ¼ cup of fragrant elderflower cordial until well blended.
8. Pour the mixture into swing-top bottles, leaving about 1 inch of headspace to allow for carbonation buildup.
9. Seal the bottles and let them sit at room temperature for 2–4 days to carbonate—tip: “burp” one bottle daily by opening slightly to check fizz and avoid over-pressurization.
10. Refrigerate the bottles for at least 4 hours to chill completely and slow fermentation—tip: chilling makes the flavors meld beautifully and ensures a crisp, refreshing sip.

Crisp and effervescent, this elderflower lemonade kombucha has a tangy base softened by sweet floral notes. Serve it over ice with a slice of lemon and a sprig of fresh mint for a pretty, aromatic touch—it’s the kind of drink that turns an ordinary day into a little celebration.

Spiced Chai Kombucha

Unexpectedly delicious and surprisingly simple to make at home, this spiced chai kombucha brings together the cozy warmth of traditional chai with the fizzy tang of fermented tea. You’ll love how the aromatic spices mingle with the natural sweetness, creating a probiotic-rich drink that’s perfect for any time of day. It’s way easier than you might think to brew your own bubbly creation.

Ingredients

– 4 cups filtered water
– 4 fragrant black tea bags
– ½ cup granulated cane sugar
– 2 cinnamon sticks
– 8 whole cloves
– 6 cardamom pods
– 1 tablespoon freshly grated ginger
– 1 SCOBY with ½ cup mature kombucha starter

Instructions

1. Bring 4 cups of filtered water to a rolling boil in a large stainless steel pot.
2. Remove the pot from heat and add 4 fragrant black tea bags, steeping for exactly 7 minutes to prevent bitterness.
3. Remove the tea bags and stir in ½ cup granulated cane sugar until completely dissolved.
4. Add 2 cinnamon sticks, 8 whole cloves, 6 cardamom pods, and 1 tablespoon freshly grated ginger to the warm tea mixture.
5. Let the spiced tea cool completely to room temperature, which typically takes about 2 hours—this prevents killing the SCOBY culture.
6. Strain the cooled tea through a fine-mesh sieve into a clean ½-gallon glass jar, removing all whole spices.
7. Gently slide your SCOBY into the jar along with ½ cup of mature kombucha starter liquid.
8. Cover the jar opening with a breathable cloth secured with a rubber band to keep out contaminants while allowing airflow.
9. Place the jar in a dark cabinet where the temperature stays consistently between 68-78°F for 7-10 days.
10. Check fermentation progress after 7 days by tasting a small spoonful—it should be tangy with subtle sweetness and visible bubbles.
11. Once fermented to your liking, carefully remove the SCOBY with clean hands, reserving it for your next batch.
12. Pour the finished kombucha into swing-top bottles, leaving about 1 inch of headspace at the top.
13. Seal the bottles and let them sit at room temperature for 2-3 days to build carbonation—this second fermentation creates the perfect fizz.
14. Transfer the bottles to the refrigerator to halt fermentation and chill completely before serving.

Oh my goodness, the final result is pure magic—fizzy and effervescent with that distinctive kombucha tang, yet wrapped in the warm embrace of cinnamon, cardamom, and ginger. The spices create this beautiful layered flavor that develops more complexity with each sip. Try serving it over ice with a slice of orange for a refreshing twist, or enjoy it warm on chilly mornings for the ultimate cozy beverage experience.

Blackberry Sage Kombucha

Haven’t you been craving something bubbly with a sophisticated twist? This blackberry sage kombucha brings together sweet summer berries and earthy herbs for a drink that’s both refreshing and complex. You’ll love how simple it is to create this probiotic-rich beverage at home.

Ingredients

– 4 cups of plain, unflavored kombucha
– 1 cup of fresh, plump blackberries
– 2 tablespoons of fresh, fragrant sage leaves
– 1/4 cup of raw, golden honey
– 1/2 cup of filtered, cold water

Instructions

1. Gently rinse 1 cup of fresh, plump blackberries under cool running water and pat them dry with a clean kitchen towel.
2. Coarsely chop 2 tablespoons of fresh, fragrant sage leaves using a sharp chef’s knife.
3. Combine the rinsed blackberries and chopped sage in a medium glass bowl.
4. Use a wooden spoon to gently muddle the mixture until the blackberries release their deep purple juice and the sage becomes fragrant.
5. Heat 1/2 cup of filtered, cold water in a small saucepan over medium heat until it reaches 110°F on a kitchen thermometer.
6. Stir 1/4 cup of raw, golden honey into the warm water until it completely dissolves into a smooth syrup.
7. Allow the honey syrup to cool to room temperature, which should take about 10-15 minutes.
8. Pour 4 cups of plain, unflavored kombucha into a clean, 1-quart glass jar with a tight-fitting lid.
9. Add the muddled blackberry-sage mixture to the kombucha in the jar.
10. Pour the cooled honey syrup into the jar with the other ingredients.
11. Securely fasten the lid on the jar and gently swirl the contents to combine everything evenly.
12. Store the jar in a cool, dark place at room temperature (68-72°F) for 3-5 days to allow for secondary fermentation.
13. Carefully open the jar once daily to release built-up carbonation pressure, then reseal immediately.
14. After 3-5 days, strain the finished kombucha through a fine-mesh sieve into clean glass bottles, pressing gently on the solids to extract all the flavorful liquid.
15. Refrigerate the bottled kombucha for at least 4 hours before serving to chill it thoroughly and slow further fermentation.

The finished kombucha has a beautiful magenta hue with fine, lively bubbles that tickle your tongue. That earthy sage note perfectly balances the sweet-tart blackberry flavor, creating a sophisticated sipper that feels both rustic and elegant. Try serving it over ice with a fresh sage sprig garnish for your next gathering—it’s sure to impress!

Pomegranate Rosemary Kombucha

Sipping on something bubbly doesn’t always mean popping champagne—sometimes it’s this refreshing homemade kombucha that’ll make your taste buds dance. Pomegranate rosemary kombucha combines sweet-tart fruit with earthy herbs for a drink that feels both fancy and totally approachable. You’re going to love how these flavors mingle after just a few days of fermenting.

Ingredients

• 4 cups of strong, freshly brewed black tea, cooled to room temperature
• 1 cup of vibrant, ruby-red pomegranate juice
• ½ cup of granulated white sugar
• 1 robust kombucha SCOBY with ½ cup of active starter liquid
• 2 fresh rosemary sprigs, about 4 inches long each

Instructions

1. Pour the cooled black tea into a clean ½-gallon glass jar.
2. Stir in the pomegranate juice until fully combined with the tea.
3. Add the granulated sugar and whisk continuously for 1 full minute until no sugar granules remain visible. Tip: Dissolving the sugar completely prevents it from sinking and creating a sticky layer at the bottom.
4. Gently slide the kombucha SCOBY into the jar, followed by the ½ cup of starter liquid.
5. Submerge the rosemary sprigs completely in the liquid, pressing them down with a clean spoon if they float.
6. Cover the jar opening with a tight-weave cloth or coffee filter and secure it with a rubber band.
7. Place the jar in a dark cupboard where the temperature stays consistently between 68-78°F for 5-7 days. Tip: Keep it away from direct sunlight to maintain stable fermentation temperatures.
8. After 5 days, check for carbonation by pressing lightly on the cloth—if it feels taut, it’s ready.
9. Taste a small spoonful; it should be tangy with balanced sweetness and visible tiny bubbles rising.
10. Remove the rosemary sprigs and SCOBY with clean hands, setting the SCOBY aside for your next batch.
11. Strain the kombucha through a fine-mesh sieve into swing-top bottles, leaving 1 inch of headspace.
12. Seal the bottles and let them sit at room temperature for 24-48 hours for secondary fermentation. Tip: “Burp” the bottles once daily by slowly opening the cap to release excess pressure and prevent explosions.
13. Refrigerate for at least 4 hours before serving to chill thoroughly and slow fermentation.

Refreshingly effervescent with a beautiful pink hue, this kombucha delivers the perfect balance of sweet pomegranate and piney rosemary. The tiny bubbles dance on your tongue while the herbal notes linger pleasantly after each sip. Try serving it over ice with a fresh rosemary garnish for your next brunch, or mix it with sparkling water for a lighter spritzer.

Grapefruit Jalapeño Kombucha

Looking for a refreshing drink that packs a flavor punch? This grapefruit jalapeño kombucha brings the perfect balance of sweet, tart, and spicy. You’ll love how these bright flavors come together in one fizzy, fermented drink.

Ingredients

– 4 cups of raw, unflavored kombucha
– 1 large ruby red grapefruit, freshly squeezed
– 1 medium jalapeño pepper, thinly sliced
– ½ cup of raw cane sugar
– 2 clean 16-ounce glass bottles with airtight lids

Instructions

1. Pour 4 cups of raw, unflavored kombucha into a large glass measuring cup.
2. Juice 1 large ruby red grapefruit directly into the kombucha, straining out any pulp or seeds.
3. Add ½ cup of raw cane sugar to the kombucha mixture and stir until completely dissolved.
4. Thinly slice 1 medium jalapeño pepper, removing the seeds if you prefer less heat.
5. Divide the jalapeño slices evenly between 2 clean 16-ounce glass bottles.
6. Carefully pour the kombucha mixture into both bottles, leaving about 1 inch of headspace at the top.
7. Seal the bottles tightly with airtight lids to create pressure for carbonation.
8. Place the bottles in a dark cupboard at room temperature (68-75°F) for 3-5 days.
9. Burp the bottles daily by slightly opening the lids to release excess pressure, then reseal immediately.
10. Check carbonation after 3 days by pressing the bottle lid – it should feel firm with resistance.
11. Once carbonated to your liking, refrigerate the bottles for at least 4 hours to chill completely.
12. Strain out the jalapeño slices before serving if desired.

During your first sip, you’ll notice the bright grapefruit tang followed by a subtle jalapeño warmth that lingers pleasantly. The effervescent bubbles carry the complex flavors beautifully, making this kombucha perfect for sipping on a warm afternoon or serving as a sophisticated non-alcoholic option at gatherings. Try garnishing with a fresh grapefruit wedge and jalapeño slice for an extra visual pop.

Mango Passionfruit Kombucha

Warm afternoons just got a whole lot more exciting with this tropical kombucha creation. You’re going to love how the sweet mango and tangy passionfruit come together in this fizzy, refreshing drink that’s perfect for sipping on the porch or sharing with friends.

Ingredients

– 4 cups raw, unpasteurized kombucha
– 2 ripe, sweet mangoes
– 4 fresh passionfruits
– 1/2 cup organic cane sugar
– 1/4 cup filtered water

Instructions

1. Peel and dice 2 ripe, sweet mangoes into 1/2-inch cubes.
2. Cut 4 fresh passionfruits in half and scoop out the vibrant orange pulp into a small bowl.
3. Combine mango cubes and passionfruit pulp in a blender and blend on high speed for 45 seconds until completely smooth.
4. Strain the fruit puree through a fine-mesh sieve into a clean bowl, pressing with a spatula to extract maximum liquid.
5. Heat 1/4 cup filtered water and 1/2 cup organic cane sugar in a small saucepan over medium heat, stirring constantly until sugar completely dissolves (about 2-3 minutes).
6. Let the simple syrup cool to room temperature, about 15 minutes.
7. Combine the strained fruit juice, cooled simple syrup, and 4 cups raw, unpasteurized kombucha in a large glass pitcher.
8. Stir gently with a long-handled spoon until fully incorporated.
9. Pour the mixture into clean swing-top bottles, leaving 2 inches of headspace at the top.
10. Seal the bottles tightly and place them in a dark cupboard at room temperature (68-75°F) for 3-5 days.
11. Check carbonation daily by carefully opening one bottle – you’ll hear a satisfying hiss when it’s ready.
12. Once carbonated to your liking, refrigerate immediately to halt fermentation.

Effervescent and tropical, this kombucha delivers tiny bubbles that dance across your tongue while the mango and passionfruit create a sweet-tart symphony. Try serving it over ice with a fresh mint sprig, or use it as a base for creative cocktails that’ll transport you straight to paradise.

Hibiscus Lime Kombucha

Fancy something that’ll make your taste buds do a happy dance? This hibiscus lime kombucha is like summer in a glass—tart, floral, and totally refreshing. You’ll love how easy it is to whip up a batch that’s way better than store-bought.

Ingredients

– 4 cups of chilled, unflavored kombucha
– 1/2 cup of dried hibiscus flowers
– 1/4 cup of freshly squeezed lime juice
– 1/4 cup of raw honey
– 1 teaspoon of finely grated lime zest
– 2 cups of filtered water

Instructions

1. Pour 2 cups of filtered water into a small saucepan and bring it to a gentle boil over medium-high heat.
2. Remove the saucepan from heat and immediately stir in 1/2 cup of dried hibiscus flowers.
3. Let the hibiscus steep for 10 minutes until the water turns deep ruby red and fragrant.
4. Strain the hibiscus tea through a fine-mesh sieve into a heatproof pitcher, discarding the flowers.
5. Stir 1/4 cup of raw honey into the warm hibiscus tea until fully dissolved.
6. Allow the sweetened tea to cool completely to room temperature, about 30-45 minutes.
7. Add 1/4 cup of freshly squeezed lime juice and 1 teaspoon of finely grated lime zest to the cooled tea.
8. Pour in 4 cups of chilled, unflavored kombucha and gently stir to combine everything.
9. Transfer the mixture to clean swing-top bottles, leaving 1 inch of headspace at the top.
10. Let the bottles sit at room temperature for 24-48 hours to build carbonation.
11. Chill the bottles in the refrigerator for at least 4 hours before serving.

With its vibrant pink hue and lively fizz, this kombucha delivers a perfect balance of tart hibiscus and zesty lime. We love serving it over ice with a fresh lime wedge, or mixing it into cocktails for a probiotic twist. The floral notes really shine through when it’s ice-cold!

Carrot Ginger Kombucha

Did you know your favorite fermented tea just got a vibrant upgrade? This carrot ginger kombucha brings together earthy sweetness and spicy warmth in every fizzy sip. You’ll love how simple it is to transform basic kombucha into something truly special.

Ingredients

• 4 cups raw, unflavored kombucha
• 2 large, sweet carrots
• 1 piece fresh ginger root (about 2 inches)
• 1/4 cup organic cane sugar
• 4 clean 16-ounce glass bottles with tight-sealing lids

Instructions

1. Peel 2 large, sweet carrots and chop them into 1-inch chunks.
2. Peel the 2-inch piece of fresh ginger root and thinly slice it against the grain.
3. Combine the carrot chunks and ginger slices in a high-speed blender with 1/4 cup organic cane sugar.
4. Blend on high speed for 45-60 seconds until the mixture becomes a smooth, vibrant orange puree.
5. Pour the carrot-ginger puree through a fine-mesh strainer into a large measuring cup, pressing with a spoon to extract all the liquid.
6. Divide the strained juice evenly among 4 clean 16-ounce glass bottles.
7. Pour 1 cup of raw, unflavored kombucha into each bottle, leaving about 1 inch of headspace at the top.
8. Tip: Swirl each bottle gently to mix the ingredients—don’t shake vigorously to avoid over-carbonation.
9. Seal the bottles tightly with their lids and place them in a dark cupboard at room temperature (68-75°F).
10. Let the bottles ferment for 2-3 days, checking carbonation daily by gently pressing on one lid.
11. Tip: When the lid feels firm with slight resistance, carbonation is perfect—this usually takes 48-72 hours.
12. Once carbonated, immediately transfer all bottles to the refrigerator to halt fermentation.
13. Tip: Chill for at least 4 hours before serving to allow flavors to meld and carbonation to stabilize.
14. Enjoy your homemade carrot ginger kombucha within 2 weeks for optimal freshness and fizz.

Expect a beautifully effervescent drink with subtle earthy sweetness from the carrots and a warm, spicy kick from the ginger. Each sip delivers a refreshing tingle that makes this perfect poured over ice with a citrus wedge, or even mixed into mocktails for your next gathering.

Summary

From seasonal sips to year-round favorites, these 20 kombucha recipes offer endless inspiration for every palate. We hope you’ll mix up some of these refreshing creations in your own kitchen! Don’t forget to share which recipes you love most in the comments below and pin your favorites to Pinterest so other home cooks can discover these delicious kombucha variations too.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.