Home»Food & Ferment»Ferment»Kombucha

Last Updated on June 29 , 2022

Do you brew kombucha ? Are you looking for a splash of brainchild and some tasty new kombucha sapidity to try for your 2nd unrest ? Then appear no further ! Here is a rhythm - up of our preferred seasonal homemade kombucha flavors . Most of the ideas on this lean are various combinations of clean fruit , but a few are a footling different too ! For example , using spices , vegetables , or create simple flavored sirup infused with herbaceous plant or blossom .

Article image

Over the last five year of brewing on a regular basis , we have bottle a portion of kombucha!While we have experimented with XII of flavor combos , there are a few surplus peculiar one that come to mind , along with a handful of go - to recipe that we always come back to . If you need instructions on the fundamentals of making kombucha , check out this article – and then guide back here !

Before we dive into what our favorite picks are , we need to breed a couple of import points first : the consideration of the fruit you are supply , and how you are tot it . These factors can either make or break your kombucha season efforts !

Would you like to save this?

We ’ll e-mail this C. W. Post to you , so you’re able to descend back to it later !

I agree to receive e-mail updates .

Choose Ripe Fruit

I have a little secret to let you in on … No matter how appetising a yield or flavor may sound , your kombucha is only move to be as effective as the raw ingredients you put into it!That intend that if you use underripe , out - of - season , lackluster yield , your finished kombucha flavor is going to be … well , lackluster too !

moreover , flavoring kombucha is a great way to utilizeoverripe or damaged fruitinstead of compost it ! Bruised Malus pumila , excessively cushy apricot , or yield in otherwise less - than - ideal consideration for eating are perfect for kombucha ! As long as they are n’t moldy and rotten , that is . Overripe fruit can be the sweetest ! # wastenotwantnot

Drink In Season

When we are preparing to bottle kombucha , deciding on the flavor of the week , we ask ourselves a few questions . One of those enquiry is NOT“What yield makes the best tasting kombucha ever?”Instead , we cerebrate about what is in season , and what is readily useable topically – either at the husbandman ’s market , grocery store , or from our garden .

Eating ( and drinking ) with the seasons is the most sustainable option , and also the best tasting ! Nothing is worse than backbreaking , lily-white , vapid strawberries , am I right ? For optimal fragrancy , tang , and the highest nutritional value , choose produce that isin season now . If possible , local and organicis even better !

Keep in mind that just because something is presently sprout at the grocery store store , does n’t mean it is in season ! Check produce gummed label to see the blood line of the fruit or vegetable . chance are , if it is n’t coming from the U.S. , it is n’t in time of year here . Use you localfarmer ’s marketfor idea and brainchild ! Go explore , and pick up what they ’re volunteer . You may find some yummy favorite flavors of your own – completely unlike from what we have locally here !

A bottle of homemade kombucha is being poured into two stemless wine glasses. One is full with an inch or so of foam while the other is nearly full but is still in the process of being poured. The kombucha has a golden hue to it and the sun is setting in the immediate background, creating an even more gold hue to the scene.

What Fruit is “In Season”?

Below is a worldwide guide to when mutual fruits are in time of year in the U.S. To narrow down your search by United States Department of State and month , see out this awesomeSeasonal Food Guide !

How You Add Flavor or Fruit to Your Kombucha

In summation towhatyou add together , howyou go about flavour your kombucha will also make a huge difference in the final potable ! If you read our“Kombucha Carbonation Tips : How to Bottle , Flavor & Second Ferment”article , you will already be familiar with some of this . If you have n’t checked that out yet , I highly intimate doing so ! It sets the foundation forhowto go about adding the tang that you ’ll see below .

Whole Fruit Vs Blended or Juiced

In worldwide , the best way to truly instill your homemade kombucha with maximal flavor is to add pureed ( blended ) fruit , or yield juice . That means , the fruit becomes one with the booch!On the other hand , when chunks of whole fruit are plunge in a kombucha brew , far less flavor transference from the yield into the drinkable .

We have also found that adding puree or succus leads to better carbonation than steeping . If you find that the fruit you are using is n’t naturally as gratifying as you ’d like it , you could always add a sprinkle of sugar or dollop of honey into the blender along with it .

Your Process

I guess I should state now that I am not choke to let in exact amounts or elaborated instructions for every flavor on this list – but of course I will provide some tips . As you take through the watch smell idea , let them service as a pathfinder – but feel free toexperiment ! amount will variegate depending on how much kombucha you are bottle . Also take into account what variety of method acting or machine you ’re using , and keep in mind that you may take to make a few modification .

For illustration , we use aVitamixto blend in our raw yield and veggies , combine with just a few troy ounce of spare finished kombucha to help it blend into a tranquil , pourable puree . Then we add a couple ounces of that puree into eachswing - top bottleof unpatterned kombucha . The Vitamix is a beast , and can easily blend in the raw whole beets , knobby chunks of unpeeled powdered ginger root , tough carrot , or whatever else we discombobulate in there!It turn everything silklike smooth . If you are using a unlike blender , you may find the need to do a little more homework beforehand . For example , lightly steam peeled beets before they ’re blended , or withdraw the tough skin from a persimmon .

Got pulp?Personally , we do n’t mind slenderly pulpy kombucha . Yet if you desire a more clean potable , you may want to utilize a juicer rather of a liquidizer . Or , strain your blend puree before adding it to the bottleful – specially for sickly berries ! Finally , you could also pour the final ware through afunnel strainerafter 2nd fermentation , just before consuming it .

Five quart size EZ Cap bottles are sitting on a long, skinny coffee table. There are three passionfruit placed around the front of the bottles with one of them being cut in half, displaying its pulpy, tropical goodness. You can faintly read the writing on one of the bottles which labels the flavor as “Passionfruit.” The liquid is golden to slight red guava in color.

Without further ado , and in no special ordering , here are the Homestead and Chill …

18 BEST SEASONAL KOMBUCHA FLAVORS

1) Anything Ginger

That ’s right . peppiness everything ! brisk peppiness root is an awful , zingy addition to kombucha . It also helps increase carbonation ! As you continue reading , pretty much all of the kombucha nip on this list go wonderfully with ginger!To do so , we just add a little chunk of raw ginger to the Vitamix when we are blend in the   yield . Instead of blending , you could also scrape or cut small chunk of ginger and toss them in the bottle during second ferment . Steeping ginger infuse its nip far better than steeping fruit lump !

2) Beet & Friends

Like pep , red Beta vulgaris geminate well with a wide variety of other yield friend ! We especially lovestrawberry - beet , beet intermix withfresh orange juice , andbeet - ginger . The addition of beets in kombucha second ferment also lead to some serious carbonation – so watch out for “ beet bomb calorimeter ” ! With their frisky fizz and acute ( staining ) color , they can be in particular mussy . Do n’t permit that deter you from throw beet flavors though ! Just keep an eye on them and do n’t get them over - fermentation .

Again , we merely give new Beta vulgaris chunks in the Vitamix and commingle them with a few ounces of sheer kombucha ( or orangish / lemon juice ) until smooth . Before we had a Vitamix , I unclothe and steamed them on the stovetop until fond to the fork , and then combine them up . Get ready for some eye - popping , vivacious colored kombucha !

3) Strawberry Lemonade

I imply , who does n’t love strawberry lemonade ? Strawberry kombucha is a divine thing of its own too ! This flavor arose out of our “ need ” to find more way to use our backyard Meyer lemons . alternatively of adding the common few ounces of unvarnished kombucha to the right strawberry in the liquidiser , we substitute with fresh - squeezed maize succus . That honeyed - and - turned combo is awesome . We also line up that by adding citrus , the kombucha get a tad less carbonated – which can be a sound affair , since hemangioma simplex can get overly fizzy on its own sometimes .

4) Apple Cinnamon

This is one of our go - to kombucha tang , specially when our backyard apple tree is dumping yield , or when the local farms wild leek up in the fall ! By blending together saucy apples and a few dashes of cinnamon powder , the ruined kombucha savor likea winning combination of spiced apple juice andapple cider acetum .

Truth be order , we usually have constitutive bottled apple juice in the theatre too . It is what I drink when my rakehell saccharide father low-spirited – Type 1 diabetic here ! So if we ever are hunt down low on fresh yield on kombucha bottle day , we employ bottled Malus pumila juice and cinnamon as an easy and tasty solution . Cinnamon also helps reduce blood sugar spikes !

5) Mango Lime

A legitimate tropical company in a bottle . If you have n’t yet hear this trick , know this : both ripe mango tree and papaya are absolutely to - die - for when eaten with bracing lime tree succus drizzle on top ! So we implemented that same notion with some California mangoes in our kombucha a few prison term , and it did not let down .   Simply blend chunk of skinned , ripe mango with fresh - squeezed lime juice , and add it to your ruined kombucha in second ferment .

6) Fresh-Squeezed Orange Juice

I am not sure why , but we do n’t eat on many orangeness usually . Too messy ? I do n’t know . But when Aaron ’s parents unloaded a vast boxwood of their homegrown , super - sweet Valencia oranges on us , we had to put them to good use ! And rent me secern you … now we buy oranges when they ’re in time of year , just to add together them to kombucha ! It could n’t get more wide-eyed , or delicious . Squeeze your own fresh Orange River , and add said succus to your booch . Boom . Sunshine in a bottleful ! Like the Malus pumila juice hack , a couple ounce of bottled organic orange tree juice is also an excellent addition to kombucha in a pinch .

7) Stone Fruit

Peaches , plum , apricot , nectarines , pluots – you name it ! Any and all stone yield create stellar kombucha flavors . Since they ’re also so delightful to wipe out , and we do n’t grow these ourselves , I often am hesitating to do a full batch of kombucha using just one type or precious pit yield . Thus , we do a lot of merriment mixing with these ! Plum and melon , peach and strawberry , or even many types of stone fruit mix together .

8) Blackberry Lavender

Oooh , lavender huh ? I ’m sure you could fancy out how to let in blackberries in kombucha , but how about lavender , or other redolent herbs and flowers ? It is very easy tocreate a simple flush - infuse “ syrup”to attention deficit hyperactivity disorder to your kombucha ! I utilize the terminus “ syrup ” loosely because I am not interested in creating a super - seraphic , heavyset syrup . What we do is morelike making a cup of tea !

Using aloose - leaf Camellia sinensis infuser , cheesecloth , or other tightly - wander but breathable material , usurious a handful of fresh or dry lavender blooms in a cup of hot weewee . lend a few tablespoons of sugar to make a gently sweet syrup . Then pullulate this alongside your blackberry bush ( and patently kombucha , if needed ) in the blender . It should go without saying , this type of lavender syrup could be added straight to manifestly kombucha – or mixed with other yield as well ! I made a honeydew melon lavender flavored kombucha once that was fairly amazing .

9) Herb-Infused Flavors

In addition to creating a light lavender sirup ( name in # 7 above ) , many other herbs can be used and infuse in the same fashion ! For example , steep sprigs of rosemary to make arosemary and citruskombucha . Another delicious alternative is usingmint with strawberry and fluxing lime – mojito style!Mint is tender enough that it could well be go with fruit rather than steeped if you prefer . However , because rosemary and lavender are so arboraceous , I would stick with steep them .

10) Carrot

Here is a more piquant pick for you ! Though , Daucus carota sativa can be pretty sweetened themselves ! During our homegrown carrot time of year , we know to blend raw carrots to flavor kombucha . A imbiber would really be idealistic for this one . For an added nutritional boost and dad of flavor , try immingle or grating a little spell offresh Curcuma domestica rootwith the carrot ! If that sound too savory and vegetative for you , carrots also pair absolutely withorange juice , ginger , or apple .

11) Passionfruit

You ’re right . I feel a bit guilty make passionfruit on this list , because it is not the gentle to hold for most people . Plus , you do postulate a good mountain of it to make a modest amount of juice . But if you are magically bless with an abundance of passionfruit in your life as we are , you have to try it ! Passionfruit , also known as lilikoi , is one of the best kombucha flavors around .

To juice the passionfruit , we scoop out their gut into a o.k. - mesh strainer , perch over a larger bowl . Then using a galosh spatula , I comminute and stir the pulpy seed over and over until the succus has separated and drained below . supply the gratifying , tart prosperous juice to the bottle of unpatterned kombucha .

12) Persimmon

Did someone orderfall in a bottle ? Persimmon kombucha is like the equivalent of a Cucurbita pepo spicery latte for me . If you embark on this journey , be certain to get ripeFuyupersimmons – the squatty ones that look reminiscent of a mini Cucurbita pepo – not hachiya persimmons ! Fuyu are excellent to rust wise like an apple , while hachiya are bitter and leave a furred belief in your mouth unless they ’re gooey - ripe or bake . decidedly feel loose to add cinnamon or ginger to this one as well !

13) Blueberry Ginger

It ’s just good . Nuff said ? One tip I of late heard was to create a blueberry sauce by simmer blueberry , a piddling sugar , and optional grated gingerroot on the stovetop before adding it to the kombucha . Yum !   ( reserve it to cool before mixing ! )

14) Lemon Zinger

lemon tree pep , that is ! When you want a break from something sweeter kombucha flavor , this is a great selection . We are fortunate to have honeyed Meyer lemons to juice , so if you ’re using received lemon , you may want to bring just a tiny scattering of pelf or tap of honey to the feeding bottle too . In accession to using lemon and ginger as a feeling on their own , they ’re stellar in conjunction with most of the other flavors on this list too !

15) Melon

Oh melon vine , you are tasty . Super juicy sweetened watermelon make particularly fantastic kombucha tone ! Because of its lifelike high water content , it will need little to no extra kombucha for blending . Other melon vine are worthy as well … like cantaloupe , and honeydew too ! Because melon can have a fairly elusive flavor , it is peculiarly crucial to use really right unity for the unspoilt kombucha second zymosis . I frequently mix melon with other seasonal fruits during the summer months .

16) Strawberry Basil

I have to hold that blending Basil of Caesarea and strawberries does n’t always make for the prettiest of kombucha , as the colors may get a small muddled . But do it in any event , because it tastes wonderful ! Simply blend a fewfresh tender sweet basil leaveswith ripe strawberries and a splash of plain kombucha . Then , add a couple troy ounce of that puree in the bottleful with your finished kombucha to 2nd ferment .

17) Raspberry Lime

You ’ve got the knack of this by now , right ? fresh , right raspberries = good . Plus fresh - squeezed calx juice ? Even better ! To void a scruffy kombucha , you may want to make a stovetop sauce with this one , and/or strain it before bottle . Or like us , plainly embrace the seeds !

18) Plain

Guess what is always in season ? bare ole ’ booch ! Sometimes it is nice to have the kombucha shine on its own – especially if you are using tasty , high - quality teas in your brew ! Not to mention , this option is the least pother .

Feeling thirsty yet?

give thanks you for tuning in ! Please palpate costless to postulate questions , and spread the booch love by portion out this clause . Cheers !

A picture collage showing the process of blending fruit into a puree to make flavored kombucha. The ingredients are first shown by themselves, a few whole apples, one is quartered, and a teaspoon of cinnamon powder. Next, the rest of the apples are quartered and inside a Vitamix blender with the cinnamon powder. Kombucha is then poured into the blender to help the fruit puree into a pourable liquid. The blender is shown from the side with the apples, cinnamon, and kombucha. Next the ingredients are shown blended into a golden yellow color, and finally the blended fruit puree is added to bottles of kombucha to allow to second ferment before enjoying.

Many EZ Cap bottles lined up like bowling pins with 16 ounce bottles in the front and 32 ounce bottles in the back. The bottles are labeled with the flavor, “Beet Ginger Valencia” and are a beautiful dark red to purple. They are sitting on a dark wood skinny coffee table with many houseplants of various shades of green in the background.

Four 32 ounce EZ Cap bottles flank a Santa Cruz Mountain Brewing growler that is full of kombucha. The flavor that is clearly marked on all bottles is “Apple Cinnamon” and “Apple Pear.” There is one apple flanking the front left of the bottles and a pear flanking the front right. Everything is sitting on a dark wood coffee table with fireplace mantle, rectangular glass mirror, and various houseplants of many shapes, sizes and colors in the background.

An assortment of EZ Cap bottles lined up with the 32 ounce bottles in front and the 16 ounce bottles hiding in the back full of finished “Mango,” “Mango Lime,” “Mano Ginger,” and “Mango Lime Ginger” flavored kombucha. The pureed fruit has settled on the bottom of the bottles showing a golden milk hue. They are sitting on a dark wood coffee table with a couch and floral painting in the background.

Two stemless wine glasses full of recently poured kombucha sit basking amongst the glow of a setting sun on an outdoor patio table. The foam and effervescence of the kombucha is visible and a garden bed full of garlic, with their greens reaching for the sky is visible in the background.

Blackberry Lavender Lemon fermented tea in EZ Cap bottles is displayed like bowling pins on a dark barn wood table. There are whole blackberries, fresh lavender flowers, and a lemon cut in half displayed in front of the bottles. The color of the kombucha is a beautiful red to light purple hue, the sun is shining in from the left of the image, creating a similar reflection on three of the bottles on that side.

One bottle each of Carrot Orange Turmeric and Passionfruit flavor kombucha are glowing in the sunlight. They both display a bright golden color, with the carrot orange showing slightly more dark orange in color. They sit atop a dark wood table and are flanked by the raw ingredients used to flavor the kombucha. A carrot, half an orange, a chunk of turmeric, and a passionfruit laid on its side with the top of the fruit cut open, displaying the tropical pulp within.

Passionfruit and Persimmon Cinnamon flavored fermented tea sit atop a dark wood table. They are both a wonderful dark golden yellow in color, with the persimmon flavor displaying a slightly more dark color. Their raw fruit ingredients flank each bottle with a passionfruit cut in half on one side and a whole persimmon on the other.

A hand is holding a bottle of Strawberry Watermelon flavor kombucha in front of a trellis with a climbing vine. The sun is out and the color of the kombucha is light strawberry red to even peach.

A hand is holding a stemless wine glass full of kombucha that is ruby red in color, the effervescence is obvious with bubbles clinging to the sides of the glass. Beyond the glass is a beautiful yard with gravel pathways marked with stone pavers, there are various plants of all types with colors ranging from green to purple, and red.

A hand is holding a bottle of plain kombucha up into the sun. The golden orb of the sun is cut in half by part of the bottle, which illuminates the kombucha inside to a clear and golden color. The top portion of the kombucha in the bottle resembles something similar to a galaxy in outer space, reminiscent of the milky way or something similar.

DeannaCat signature, keep on growing