Holiday kombuchaison the menu today, and I’ve come up with two festive versions for you to make: pomegranate orange and cranberry cinnamon.
Kombucha is afermented tea that’s rich in probiotics and B vitamins. Click here to read more about kombucha health benefits.
Believe it or not, like most fermented foods, kombucha is pretty easy to make even though it’s got a reputation for being complicated. Most kombucha recipes call for sweetened green or black tea to be combined with a SCOBY (a symbiotic colony of bacteria and yeast) which ferments the sugar.
You can drink itplain, but it’s more common to flavor kombuchawith fruit, aromatics, and spices.
This holiday kombucha recipe gives you two options for flavoring.
For a very helpful tutorial and kombucha recipe, click on my post here. It explains everything you need to know for making your own kombucha tea from scratch.
Need someone to take it slow and go step-by-step with you? Get my kombucha ebook here.
Once you make the plain tea, spice it up with the holiday kombucha ideas here. Or, you can take a short cut and buy plain kombucha from the market, then flavor it.
Holiday Kombucha Flavors
For Pomegranate Orange Kombucha…
Cranberry Cinnamon Kombucha Recipe
Course: Drinks
Cuisine: Gluten-Free, Paleo, Whole30
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 10 kcal
Author: Steph Gaudreau
Holiday kombucha flavored with cranberry is perfect for this time of year. Learn how to make it yourself!
Ingredients
- 4 cups 64 oz or 1 L of prepared plain kombucha tea from the 1st round of fermentation (click here for instructions)
- 4 to 6 oz 120 to 180 mL good quality cranberry juice
- Sprinkle of cinnamon for serving
Instructions
Note: You’ll be doing the second fermentation in this recipe, so you’ll have to have already completed the first round of fermentation prior to starting these steps.
Add the plain kombucha tea to the glass jar.
Pour in the juice.
Close the lid and allow the kombucha to ferment again for 1 – 3 days (the length of depends on your taste – how sweet or sour you like it – plus the temperature / time of year when you make it. You may want slightly more or less juice or more or less carbonation. Mine usually takes 2 days until it agrees with my taste buds.
Store the completed tea in the refrigerator with the lid on tightly to keep in the carbonation.
Sprinkle with cinnamon before serving.
Recipe Notes
My recipes are all in a meal planner. Check it out!
Nutrition Facts
Cranberry Cinnamon Kombucha Recipe
Amount Per Serving
Calories 10
* Percent Daily Values are based on a 2000 calorie diet.
For Cranberry Cinnamon Kombucha…
Pomegranate Orange Kombucha Recipe
Course: Drinks
Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 10 kcal
Author: Steph Gaudreau
Holiday kombucha flavored with orange, and pomegranate is perfect for this time of year. Learn how to make it yourself!
Ingredients
- 4 cups prepared plain kombucha tea from the 1st round of fermentation click here for instructions
- 2 to 4 oz pomegranate juice
- 1 to 2 oz fresh orange juice
- Orange peel for garnish
Instructions
Note: You’ll be doing the second fermentation in this recipe, so you’ll have to have already completed the first round of fermentation prior to starting these steps.
Add the plain kombucha tea to the glass jar.
Pour in the juices.
Close the lid and allow the kombucha to ferment again for 1 – 3 days (the length of depends on your taste – how sweet or sour you like it – plus the temperature / time of year when you make it. You may want slightly more or less juice or more or less carbonation. Mine usually takes 2 days until it agrees with my taste buds.
Store the completed tea in the refrigerator with the lid on tightly to keep in the carbonation.
Recipe Notes
My recipes are all in a meal planner. Check it out!
Nutrition Facts
Pomegranate Orange Kombucha Recipe
Amount Per Serving
Calories 10
* Percent Daily Values are based on a 2000 calorie diet.
Pin this Holiday Kombucha recipe for later!
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12 Responses
The ONLY thing restraining me from jumping on the Kombucha bandwagon…is the bandwagon of sugar!..Your recipes and tutorials..however..do tantalize!..Is there a way to take advantage of the fermented qualities without the sugar element?
Thanks for any enlightenment!
You can let it get quite sour, until there’s very little sugar left…just a thought! The sugar is the food for the SCOBY…the substrate it ferments. Without it, you won’t get kombucha.
The SCOBY eats the sugar leaving little residual for you to consume.
For the kombucha to survive, it eats the sugar, so if you want less sugar, just wait until your booch is no longer sweet. #Problem#noproblem#nosugar#ferments
What does it taste like? Is there something you could compare it’s taste to?
Plain kombucha? It’s sort of like a sweet/tart tea with carbonation.
I think the plain kombucha tastes like a tart-ish apple cider. A lot of the taste, however, depends on the length of the fermentation. It’ll start tasting vinegary if left overly long.
That’s a great way to described it, Jane!
There seems to be concern of sugar and alcohol in kombucha. I have
an intolerance to sugar, HFCS along with alcohol and have had no
problems with the boughten or my homemade kombucha. Along with
celiac disease, IBS and other intolerances, I find these drinks to sooth
my stomach issues. I also cannot have artificial or natural flavoring,
so drinking this homemade, natural drink is my salvation!My second fermentation with fruit seems to grow a jelly like film on top so I have to strain it again before drinking. Is there a way to prevent this? Is this common? And you loose the carbonation through straining as well.
Thanks!Hi Shannon…you’ve actually probably got a little bit of a kombucha baby growing there. It’s very common. You can skim it off and throw it away. Yes, the more you agitate the kombucha by pouring, mixing, etc the more carbonation you’ll lose. A lot of the kombucha you can buy in the store is artificially carbonated. Sneaky, right?
You can always add a raisin or two at final bottling and then let it sit out for 1-3 days to get the carbonation up again.
Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)!
Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.
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