As the seasons change, our cravings for certain flavors and ingredients often shift with them. But what if you could have a drink that not only adapts to your mood but also provides a boost of probiotics, antioxidants, and other beneficial compounds? Enter kombucha, the fermented tea drink that’s taken the world by storm. With its tangy, slightly sour taste and fizzy texture, kombucha is the perfect companion for any time of year.
Whether you’re looking for a refreshing summer sipper or a warming winter tonic, we’ve got you covered with our collection of 20+ kombucha recipes. From classic flavors like ginger-lemon to more unique combinations like blueberry-basil and pineapple-coconut, there’s something on this list for everyone. So grab your SCOBY (that’s the symbiotic culture of bacteria and yeast that makes kombucha, by the way) and get brewing! In this article, we’ll dive into the world of kombucha and explore the best recipes to try in every season.
Classic Ginger-Lemon Kombucha
Add a zesty twist to your kombucha brewing with this refreshing and tangy recipe that combines the spicy warmth of ginger with the bright citrus flavor of lemon.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8-10 cups water
– 1 cup sugar
– 1 gallon starter tea (from a previous batch of kombucha)
– 2 inches fresh ginger, sliced thin
– Juice of 1 lemon
– Cheesecloth or a coffee filter
Instructions:
1. Start by brewing the starter tea according to your SCOBY’s instructions.
2. In a large pot, combine the water and sugar. Heat until the sugar dissolves, then remove from heat.
3. Add the sliced ginger and juice of 1 lemon to the sweet tea mixture. Stir well.
4. Allow the mixture to cool to room temperature, then add the starter tea.
5. Cover the container with cheesecloth or a coffee filter and let it ferment for 7-14 days at room temperature (68-85°F/20-30°C).
6. After fermentation is complete, strain the kombucha through a fine-mesh sieve or cheesecloth to remove the ginger and any sediment.
7. Bottle the kombucha and store in the refrigerator to slow down fermentation.
Cooking Time: 7-14 days
Blueberry Basil Kombucha Fizz
Elevate your summer gatherings with this unique and refreshing drink that combines the sweetness of blueberries with the subtle flavor of basil.
Ingredients:
– 1 cup kombucha (unflavored)
– 1/2 cup fresh or frozen blueberries
– 1 tablespoon fresh basil leaves, chopped
– 1 tablespoon honey or sugar
– 1 cup water
– Ice cubes
Instructions:
1. In a large pitcher, combine the kombucha and water.
2. Add the honey or sugar and stir until dissolved.
3. Add the blueberries to the pitcher and muddle gently with a spoon to release their juice and flavor.
4. Stir in the chopped basil leaves.
5. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve the Blueberry Basil Kombucha Fizz over ice and enjoy!
Cooking Time: None, as this is a cold-brewed drink.
Turmeric Orange Immune-Boosting Kombucha
Elevate your self-care routine with this refreshing and revitalizing kombucha recipe, packed with the anti-inflammatory power of turmeric and the immune-boosting properties of orange.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 1 cup black tea or loose-leaf green tea
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon grated orange peel
– 1/4 cup freshly squeezed orange juice
Instructions:
1. Bring the water to a boil and add the sugar, stirring until dissolved.
2. Remove from heat and add the tea, letting it steep for 5-10 minutes.
3. Strain the tea into a large glass jar or container, discarding the solids.
4. Add the turmeric and orange peel, stirring well to combine.
5. Cover the jar with a cloth and let it ferment at room temperature (68°F – 72°F) for 7-14 days, depending on desired level of sourness.
6. After fermentation, add the orange juice and stir gently.
7. Taste and adjust sweetness or flavor as needed.
Cooking Time: 0 hours (fermentation time varies)
Strawberry Mint Kombucha Cooler
Beat the heat with this refreshing twist on traditional kombucha! This fruity and herby drink is perfect for a hot summer day.
Ingredients:
– 1 cup kombucha (unflavored or lightly flavored)
– 1/2 cup fresh strawberries, hulled and sliced
– 1/4 cup fresh mint leaves
– 1 tablespoon honey (optional)
– Ice cubes
Instructions:
1. In a large glass pitcher, combine the sliced strawberries and fresh mint leaves.
2. Pour in the kombucha and stir gently to combine.
3. If desired, add the honey and stir until dissolved.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve the cooler over ice cubes and garnish with additional mint leaves and sliced strawberries, if desired.
Cooking Time: None! This drink is ready in just a few minutes of prep time.
Enjoy your refreshing Strawberry Mint Kombucha Cooler!
Lavender Honey Kombucha Elixir
Combine the soothing properties of lavender with the sweetness of honey and the probiotic benefits of kombucha for a relaxing and rejuvenating elixir.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup kombucha tea (from previous batch or store-bought)
– 2 tablespoons dried lavender buds
– 1 tablespoon pure honey
– Optional: sliced lemon, orange, or grapefruit for garnish
Instructions:
1. Steep the dried lavender buds in the boiling water for 5-7 minutes to release their calming properties.
2. Remove the lavender and add the kombucha tea, stirring well to combine.
3. Allow the mixture to cool to room temperature.
4. Add the honey and stir until dissolved.
5. Place the SCOBY into the liquid and cover with a breathable cloth or paper towel.
6. Let it ferment at room temperature (68-72°F) for 7-10 days, or longer for a stronger flavor.
Cooking Time:
– Fermentation time: 7-10 days
Tips & Variations:
– For a stronger lavender flavor, use more buds or steep them for a longer time.
– Experiment with different citrus fruits for added zest and flavor.
– Store the finished elixir in the refrigerator to slow down fermentation.
Pineapple Coconut Kombucha Tropical Twist
Experience the essence of tropical paradise with this refreshing and tangy kombucha flavor, featuring pineapple and coconut.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 1 cup pineapple juice
– 1/2 cup shredded coconut
– 1 tablespoon coconut oil
– 1/4 teaspoon active dry yeast
Instructions:
1. Start by brewing your kombucha tea using the SCOBY, water, and sugar. Follow manufacturer’s instructions.
2. Once fermented, add pineapple juice and stir well.
3. In a separate bowl, mix shredded coconut and coconut oil to create a thick paste.
4. Add the coconut mixture to the kombucha tea and stir until dissolved.
5. Allow the kombucha to ferment for an additional 1-2 days to allow flavors to meld together.
6. Strain and bottle your Pineapple Coconut Kombucha Tropical Twist.
Cooking Time: 7-10 days (including fermentation time)
Enjoy your refreshing and tropical kombucha twist!
Raspberry Lime Sparkling Kombucha
Elevate your fermented tea game with this refreshing and fizzy kombucha recipe, perfect for warm weather or anytime you crave a sweet and tangy drink.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup black or green tea bags
– 1 cup sugar
– 2 cups raspberry puree
– Juice of 1 lime
– Sparkling water
Instructions:
1. Brew the tea by steeping the tea bags in boiling water for 5-7 minutes.
2. Add sugar to the tea and stir until dissolved.
3. Cool the tea to room temperature.
4. Add raspberry puree and lime juice to the cooled tea, stirring well.
5. Place the SCOBY in the liquid and cover with a breathable cloth or paper towel.
6. Ferment for 7-14 days at room temperature (around 68°F -72°F).
7. Strain the kombucha into a pitcher or bottle, discarding any sediment.
8. Top off with sparkling water and serve chilled.
Cooking Time: 7-14 days
Matcha Green Tea Kombucha Fusion
This refreshing drink combines the subtle bitterness of matcha green tea with the tangy fizz of kombucha, perfect for a warm day or as a pick-me-up any time of year.
Ingredients:
• 1 teaspoon matcha powder
• 1 cup kombucha (any flavor)
• 1/2 cup water
• Honey or sugar (optional)
Instructions:
1. In a small bowl, whisk together the matcha powder and 1/2 cup of water until smooth.
2. Add the matcha mixture to the kombucha and stir gently to combine.
3. Taste and adjust sweetness with honey or sugar if desired.
4. Serve immediately and enjoy!
Cooking Time: None! This recipe is ready in just a few minutes.
Peach Chamomile Relaxing Kombucha
Unwind with this soothing kombucha recipe, infused with the calming essence of chamomile and sweet peach flavors.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 tea bags (black or green tea)
– 2 cups peach puree
– 1/4 cup dried chamomile flowers
– 1 tablespoon lemon juice
Instructions:
1. Brew the tea by steeping 8 tea bags in 1 gallon of boiling water for 5-7 minutes.
2. Add sugar and stir to dissolve.
3. Cool the mixture to room temperature (around 68°F).
4. Place the SCOBY in the liquid and cover with a breathable cloth or paper towel.
5. Allow fermentation to occur at room temperature for 1-2 weeks, or until desired level of sourness is achieved.
6. Strain out the solids (SCOBY and tea residue) and add peach puree, dried chamomile flowers, and lemon juice.
7. Secondary ferment for 1-3 days to allow flavors to meld together.
Cooking Time: 2-4 weeks (primary fermentation + secondary fermentation)
Enjoy your Peach Chamomile Relaxing Kombucha!
Spiced Apple Cider Kombucha
Warm up with a flavorful and fizzy Spiced Apple Cider Kombucha, perfect for the fall season. This recipe combines the tanginess of kombucha with the comforting spices of apple cider.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 2 cups apple cider
– 1 cup sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions:
1. In a large pot, bring the water to a boil.
2. Add the sugar and stir until dissolved.
3. Remove from heat and add apple cider, cinnamon, nutmeg, and cloves. Stir well.
4. Allow the mixture to cool down to room temperature.
5. Once cooled, add the SCOBY and starter tea (reserved liquid from a previous batch of kombucha).
6. Cover the pot with a breathable cloth or paper towel and let it ferment at room temperature for 7-10 days.
7. Strain the kombucha into bottles and store in the refrigerator to chill.
Cooking Time: 7-10 days (fermentation time)
Watermelon Cucumber Summer Kombucha
Beat the heat with this refreshing summer kombucha recipe, infused with the sweet and tangy flavors of watermelon and cucumber.
Ingredients:
– 1 gallon water
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 cup sugar
– 4 cups watermelon juice
– 2 cups cucumber puree
– 1/4 cup black tea or green tea bags
Instructions:
1. Start by brewing a strong tea with the tea bags in 4 cups of boiling water. Let it cool to room temperature.
2. In a separate vessel, combine the cooled tea and sugar, stirring until the sugar is fully dissolved.
3. Add the SCOBY and starter tea (a small amount of liquid from your previous batch) to the sweetened tea mixture. Cover the vessel with a breathable cloth or paper towel.
4. Allow the mixture to ferment at room temperature (around 68-72°F) for 7-10 days, or until it reaches the desired level of sourness and carbonation.
5. After fermentation, strain the kombucha through a fine-mesh sieve into a separate vessel. Discard the SCOBY and starter tea.
6. Add the watermelon juice and cucumber puree to the kombucha mixture and stir well.
Cooking Time: 7-10 days (fermentation time)
Enjoy your refreshing Watermelon Cucumber Summer Kombucha!
Chai-Spiced Kombucha with Almond Milk
Add a hint of Indian spice and creamy richness to your fermented tea with this unique kombucha recipe.
Ingredients:
• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
• 8-10 cups water
• 1 cup black or green tea
• 1/2 cup almond milk
• 1 cinnamon stick, crushed
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cayenne pepper (optional)
Instructions:
1. Brew the tea according to package instructions and let it cool.
2. Mix the cooled tea with water in a large pot, making sure the liquid reaches the top of the SCOBY container.
3. Add almond milk, crushed cinnamon stick, ginger, cardamom, and cayenne pepper (if using) to the mixture.
4. Place the SCOBY and starter culture in the liquid and cover the container with a breathable cloth or paper towel.
5. Ferment at room temperature (68-72°F/20-22°C) for 7-14 days, tasting every few days to check the flavor and carbonation level.
6. Once fermented, bottle and store in the refrigerator.
Cooking Time: 0 hours, as this is a fermentation recipe
Blackberry Sage Fermented Kombucha
Elevate your fermented tea game with this unique and refreshing Blackberry Sage Kombucha recipe! This fizzy brew combines the tartness of blackberries, the earthiness of sage, and the probiotic benefits of kombucha.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8 cups water
– 1 cup blackberry juice or puree
– 2 tablespoons fresh sage leaves
– 1 cup starter tea (from a previous batch of kombucha)
– 1 tablespoon sugar
Instructions:
1. Start by brewing your SCOBY in the starter tea and sugar mixture for 7-10 days.
2. Strain the blackberry juice or puree into the brewed kombucha liquid, discarding any solids.
3. Add the fresh sage leaves to the liquid and stir well.
4. Cover the container with a breathable cloth and let it ferment at room temperature (68°F – 72°F) for 7-14 days.
5. Strain the tea and bottle it in glass jars. Store it in the refrigerator to slow down fermentation.
Cooking Time: None, as this is a fermented tea recipe!
Pomegranate Rosemary Kombucha Tonic
Experience the perfect blend of tart and tangy flavors with this refreshing kombucha tonic, infused with the earthy essence of rosemary and the antioxidant-rich goodness of pomegranate.
Ingredients:
– 1 cup kombucha
– 1/2 cup freshly squeezed pomegranate juice
– 1 tablespoon honey
– 1 sprig of fresh rosemary
– Ice cubes (optional)
Instructions:
1. In a large glass, combine the kombucha and pomegranate juice.
2. Add the honey and stir until dissolved.
3. Place the rosemary sprig in the glass, allowing its flavor to infuse into the tonic for at least 30 minutes.
4. Chill the mixture in the refrigerator before serving.
5. If desired, add ice cubes to the tonic just before serving.
Cooking Time: None! This is a no-cook, ready-to-serve recipe.
Carrot Ginger Turmeric Kombucha Shot
This refreshing shot combines the benefits of turmeric and ginger with the sweetness of carrots, all wrapped up in a fizzy kombucha package. Perfect for a pick-me-up any time of day.
Ingredients:
– 1 cup carrot juice
– 1/2 cup ginger juice
– 1/4 cup turmeric-infused kombucha (see note)
– 1 tablespoon honey (optional)
– Ice cubes
Instructions:
1. In a small glass, combine carrot and ginger juices.
2. Add the turmeric-infused kombucha, stirring gently to combine.
3. If desired, add honey to taste and stir until dissolved.
4. Fill the glass with ice and give the mixture a quick stir.
5. Enjoy your Carrot Ginger Turmeric Kombucha Shot immediately!
Note: To make turmeric-infused kombucha, steep 1/2 teaspoon of turmeric powder in 1 cup of boiling water for 10 minutes. Strain and add to your kombucha brew.
Cherry Vanilla Creamy Kombucha Float
Elevate your summer refreshment game with this unique and delicious kombucha float recipe. Combine the tanginess of cherry kombucha with the sweetness of vanilla ice cream for a match made in heaven.
Ingredients:
– 1 cup cherry kombucha
– 1 pint vanilla ice cream
– 1/2 cup heavy whipping cream
– 1 tablespoon granulated sugar
– Cherry halves and whipped cream for garnish (optional)
Instructions:
1. Chill the kombucha in the refrigerator for at least 30 minutes.
2. Scoop the vanilla ice cream into a tall glass or float container.
3. Pour the chilled kombucha over the ice cream, leaving about 1 inch of space at the top.
4. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Add the granulated sugar and continue whipping until combined.
5. Top the kombucha mixture with the whipped cream.
6. Garnish with cherry halves and additional whipped cream, if desired.
Cooking Time: None! Just assemble and serve.
Citrus Blast Grapefruit Kombucha
Get ready to quench your thirst with this refreshing and tangy citrus blast kombucha recipe, perfect for a hot summer day.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 8-10 cups water
– 1 cup grapefruit juice
– 1/2 cup honey or sugar
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup citric acid powder (optional, but recommended for a more authentic kombucha flavor)
Instructions:
1. Brew the SCOBY in the water with honey or sugar until it dissolves.
2. Add grapefruit juice and stir well.
3. Cover the mixture with a breathable cloth and let it ferment at room temperature (68-72°F) for 7-14 days, shaking the container every day.
4. After fermentation, strain the kombucha through a cheesecloth or fine-mesh sieve into a clean glass bottle.
5. Add freshly squeezed lemon juice and citric acid powder (if using). Stir well to combine.
Cooking Time: None needed! This is a fermented beverage recipe.
Enjoy your delicious Citrus Blast Grapefruit Kombucha!
Elderflower Lemonade Kombucha
Harness the refreshing flavors of elderflower and lemonade in this unique kombucha recipe. Perfect for warm weather, this fizzy fermented tea drink is a perfect blend of sweet and tangy.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8 black tea bags
– 2 cups elderflower syrup (homemade or store-bought)
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup starter tea from a previous batch of kombucha
Instructions:
1. Start by brewing the black tea according to package instructions.
2. Allow the tea to cool, then add sugar and stir until dissolved.
3. Add elderflower syrup and lemon juice, stirring well.
4. Pour the mixture into a glass container, leaving about 1 inch of headspace at the top.
5. Place the SCOBY in the liquid, cover with a breathable cloth or paper towel, and secure with rubber band.
6. Ferment for 7-14 days, depending on desired level of sourness.
7. Once fermentation is complete, strain the kombucha through a fine-mesh sieve or cheesecloth to remove the SCOBY and any sediment.
Cooking Time: N/A (fermentation time)
Cold-Brew Coffee Kombucha Hybrid
Revive your morning routine with this unique and refreshing blend of cold-brew coffee and kombucha. This recipe combines the smooth, rich flavor of cold-brewed coffee with the tangy, fizzy kick of fermented tea.
Ingredients:
– 1 cup strong cold-brew coffee
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 1 cup black or green tea leaves
Instructions:
1. Start by brewing a pot of strong cold-brew coffee using your preferred method.
2. In a separate container, combine 1 gallon of water, 1 cup of sugar, and 1 cup of tea leaves. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
3. Allow the tea mixture to cool to room temperature.
4. Once cooled, add the cold-brew coffee to the tea mixture and stir well.
5. Cover the container with a breathable cloth or paper towel and let it ferment at room temperature (around 68-72°F) for 7-14 days.
6. After fermentation, remove the SCOBY and discard any sediment that has formed on the bottom of the container.
7. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean glass bottle. Store in the refrigerator to slow down fermentation.
Cooking Time: 7-14 days
Spicy Jalapeño Lime Gut-Health Kombucha
This recipe is a twist on traditional kombucha, adding a spicy kick from jalapeños and a burst of citrus flavor from lime. The result is a gut-friendly brew that’s perfect for those looking to spice up their fermented tea game.
Ingredients:
– 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
– 1 gallon water
– 1 cup sugar
– 8-10 green or red jalapeños, sliced
– Juice of 2 limes
– 1/4 cup black or green tea bags
Instructions:
1. Bring the gallon of water to a boil, then add the sugar and stir until dissolved.
2. Remove from heat and let cool to room temperature.
3. Once cooled, add the sliced jalapeños and lime juice. Stir well to combine.
4. Add the tea bags and let steep for 5-7 minutes.
5. Remove the tea bags and add the SCOBY and starter tea (if using).
6. Cover the mixture with a breathable cloth or paper towel and let ferment in a warm, dark place for 7-14 days.
7. Once fermented, strain the liquid through a cheesecloth or fine-mesh sieve into another container.
Cooking Time: 7-14 days
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