Kombucha recipes

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kombucha-tea

Kombucha tea recipes

KOMBUCHA RECIPE #1

HOW I MAKE IT-

Supplies

  • 1 cup sugar
  • 3-4 bags tea
  • Kombucha Starter Culture – SCOBY
  • 1 cup starter liquid
  • Purified/bottled water
  • Tea kettle
  • Brewing vessel
  • Cloth cover for air circulation and to protect it from fruit flies
  • Rubber band

Steps

  • Boil 4 cups of water.
  • Add hot water & tea bags to pot or brewing vessel.
  • Steep 5-15 minutes, then remove tea bags.
  • Add sugar and stir to dissolve.
  • Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
  • Once the liquid has come to room temperature, add SCOBY and starter liquid.
  • Cover with cloth cover and secure with the rubber band.
  • Say a prayer, send good vibes, commune with your culture (optional but recommended).
  • Set in a warm location out of direct sunlight (unless vessel is opaque).
  • Do not disturb for 7 days.
  • After 7 days, or when you are ready to taste it, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own kombucha Tea Recipe may vary.
  • Decant & flavor (optional).
  • Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

KOMBUCHA RECIPIE #2
Ginger Lime Kombucha Recipe – Gingerlicious!

Ginger-Lime-Kombucha

Ginger is perhaps Kombucha’s best friend, producing delicious fizz and flavor. Citrus pairs
well with Kombucha. These instructions call for flavoring after the brew.

Supplies

  • 5-6 teaspoons green tea/3-4 reusable tea bag
  • 1.25 cups evaporated cane juice
  • Fresh squeezed lime juice
  • Fresh ginger slices
  • Mint leaves

Steps

  • Boil 4 cups of water.
  • Add hot water & tea bags to pot or brewing vessel.
  • Steep 5-15 minutes, then remove tea bags.
  • Add sugar and stir to dissolve.
  • Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
  • Once the liquid has come to room temperature, add SCOBY and starter liquid.
  • Cover with cloth cover and secure with the rubber band.
  • Brew only 6-7 days
  • Decant into bottles already flavored with ginger (to taste) and lime juice (no more than 1/2 ounce per 16 ounce bottle) and allow to second ferment for 3-5 days, burping each day to prevent explosions. Once desired fizz is achieved, move to fridge.
  • I also like to add 7-8 mint leaves per cup while drinking this tea.
  • Note:My secret tip? Once you’ve tried secondary flavoring, try boiling the whole ginger root right in the water you will brew with to infuse the flavor in a totally different way.

KOMBUCHA RECIPIE #3

Chia, Orange, Honey Recipe- Ch ch ch chia!

Chia-Orange-Honey

Supplies

  • 5-6 teaspoons green tea/3-4 reusable tea bag
  • 1 cup sugar
  • 1-2 Tsp honey per 1 cup
  • 1 slice of orange per 1 cup
  • 1 Tbsp Chia seeds per 1 cup

Steps

  • Boil 4 cups of water.
  • Add hot water & tea bags to pot or brewing vessel.
  • Steep 5-15 minutes, then remove tea bags.
  • Add sugar and stir to dissolve.
  • Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
  • Once the liquid has come to room temperature, add SCOBY and starter liquid.
  • Cover with cloth cover and secure with the rubber band.
  • Let ferment somewhere dark in room temperature for 7-10 days.
  • The more sugar you’ll add, the faster kombucha will ferment and become carbonated.
  • Once the kombucha has fermented and you are happy with your brew, empty the tea in a glass bottle and refrigerate.
  • You can add 1 tsp honey along with 1 slice of orange in 1 cup of tea while consuming it.
  • I love Chia seeds. I add these to the ‘bucha at the very end after the kombucha has been carbonated. Use 1 Tbsp of chia seeds per 1 cup of kombucha. Stir in the seeds and allow them to absorb for a few hours, keep stirring every once in a while to keep them from clumping.

Chia seeds contain ( via wikipedia ) :-

Nutritional value per 100 g (3.5 oz)

Energy 436 kcal (1,820 kJ)
Carbohydrates 7.72 g
Dietary fiber 34.4 g
Fat 30.74 g
Saturated 3.330
Trans 0.140 g
Monounsaturated 2.309
Polyunsaturated 23.665
omega-3 17.830 g
omega-6 5.835 g
Protein 16.54 g

KOMBUCHA RECIPIE #4
Fruit punch!

You can try out this fruit recipe if you want to make your kombucha more creamy and
smooth.

Fruit-punch

Supplies

  • 5-6 teaspoons green tea/3-4 reusable tea bag
  • 1.25 cups evaporated cane sugar
  • 1⁄2 cup mashed apple or apple juice
  • A piece of peppermint candy
  • 1⁄2 piece of candied ginger

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • You can add 1⁄2 cup mashed apple or apple juice per 3-4 cup liquid , a piece of peppermint candy and 1/2 piece of candied ginger. The more surface area exposed to the liquid, the more flavor it adds.
  • Let ferment somewhere dark in room temperature for 3-7 days.
  • If desired, strain out fruit before serving. Place in fridge to slow down carbonation process.

KOMBUCHA RECIPIE #5
Plums & Peaches!

Plums-Peaches

Supplies

  • 5-6 teaspoons green tea/3-4 reusable tea bag
  • 1.25 cups sugar
  • 1.5 tbsp mashed Nectarine
  • 1.5 tbsp mashed peach
  • 1.5 tbsp mashed plum

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • You can add 1.5 tbsp mashed nectarine, 1.5 tbsp mashed peach, 1.5 tbsp mashed plum per 3-4 cup liquid. The more surface area exposed to the liquid, the more flavor it adds. You can either add the combo of all three fruits together or any one of them.
  • Let ferment somewhere dark in room temperature for 3-7 days.
  • If desired, strain out fruit before serving. Place in fridge to slow down carbonation process.

KOMBUCHA RECIPIE #6
Raspberry Pie

Raspberry-Pie

Supplies

  • 5-6 teaspoons green tea/3-4 reusable tea bag
  • 1.25 cups sugar
  • 1-2 Tbsp fresh, frozen or dried Raspberry
  • 1/2 ginger, finely chopped per 3-4 cups
  • 1-2 tsp rose water
  • 1⁄2 tsp poppy seeds roasted

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • You can add 1-2 tbsp Raspberry, 1⁄2 ginger and rose water per 3-4 cup liquid.
  • Let ferment somewhere dark in room temperature for 3-7 days.
  • Top with roasted poppy seeds.
  • If desired, strain out fruit before serving. Place in fridge to slow down carbonation process.

KOMBUCHA RECIPIE #7
Kombucha gummies- I bet your kids are gonna love this one!

Supplies

  • 2 cups kombucha divided
  • 1 banana, peeled and sliced
  • 1 mango, peeled and diced
  • 4 tbsp gelatin powder

Steps

  • Blend 1 cup kombucha, banana and mango until smooth.
  • In a sauce pan, heat 1 cup kombucha over low heat
  • When the komucha is warm to touch, whisk in the gelatin powder- 1 Tbsp at a time.
  • Add gelatin slowly to avoid clumps.
  • After that, add this to the fruit puree.
  • Mix everything together and put in a silicon mold to give the required shapes.
  • Put the mold in the refrigerator and after an hour you will have kombucha gummies ready..whoo whoo!!!

KOMBUCHA RECIPIE #8
Fruitilicious!

Supplies

  • 1 1⁄4 th cup ready kombucha tea
  • 3/4 th cup frozen strawberries
  • 2 tbsp honey
  • 1 medium beet, peeled and chopped
  • 6 Tbsp gelatin
  • 1 tsp lemon juice

Steps

  • Take half cup Kombucha tea, mix it with strawberries and beet and make puree out of it.
  • Take another half cup of kombucha and mix gelatin with it.
  • In a pan, heat 1/4 th cup kombucha over low heat until its just warm to the touch only to dissolve gelatin. Pour the warm kombucha over the mixture of kombucha and gelatin and stir it properly.
  • Mix honey and lemon in this mixture
  • Add the fruit puree in this gelatin mixture and stir it properly
  • Now you can refrigerate and enjoy this fruit gelatin ice cream!

KOMBUCHA RECIPIE #9
Healthy wealthy jam!

Supplies

  • 2 cups fresh or frozen organic berries
  • 3 tbsp chia seeds
  • 1⁄4 tsp Himalayan sea salt
  • 1⁄2 cup kombucha
  • 2-3 tbsp honey
  • You can add cinnamon, coconut flakes, jalapenos, clove, basil and other fresh herbs

Steps

  • Put all the ingredients in a blender and blend till you have reached the desired thickness
  • Make sure the chia seeds have blended properly else it’ll spoil the feel of the jam.
  • Let all the ingredients sit for a while and then mix it with kombucha tes.
  • Store this jam in the fridge for about 2 weeks
  • Whola! Enjoy your kombucha jam with bread and other bakery items. I love to use this jam with pan cakes. Hope you’ll like it too!

KOMBUCHA RECIPIE #10
Mango jango!

Supplies

  • 1 cup fresh or frozen mango
  • Rosemary and lemon zest
  • 1 cup ready kombucha tea
  • A pinch of Cayenne

Steps

  • Puree the defrosted mango along with all the other ingredients in a blender
  • Spoon the mixture in an ice cube tray and freeze until solid.
  • After your unflavoured kombuha tea has been fermented and reached the desired taste, add 2 mango ice cubes and allow it to ferment again for 2-3 days. You may want more or less mango cubes or more or less carbonation depending upon your taste.
  • I like my tea to be served chilled.

KOMBUCHA RECIPIE #11
Strawberry Sangria!

Strawberry-Sangria

Supplies

  • 3-4 fresh strawberries for 2 cups of kombucha
  • 3-4 slices of lemon for 2 cups of bucha
  • 1 large orange
  • 1⁄2 cup blackberry

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • Add fresh strawberries, blackberry, orange and lemon.
  • Let ferment somewhere dark in room temperature for 24 hours.
  • Your kombucha will turn red like berries and it will take some sweet sour of the berries and lemon.. Delicious!

KOMBUCHA RECIPIE #12
Refreshing Pineapple!

Refreshing-Pineapple

Supplies

  • 3 Tbsp of fresh pineapple juice for 2 cups of kombucha
  • 1⁄2- 1 Tbsp coconut extract for 2 cups of kombucha

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • Add fresh pineapple juice and coconut extract. Close the lid and give it a good shake.
  • Let it sit for 24 hours for the flavor to infuse in bucha.
  • Enjoy, and join me at my imaginary beach!

KOMBUCHA RECIPIE #13
Berry berry!

Berry-berry

Supplies

  • 1 cup fresh or frozen blueberry
  • 1 cup fresh or frozen raspberry
  • 1⁄2″ fresh ginger grated (optional)
  • 1 tbsp lavender buds
  • 1-2 almonds
  • 1⁄2 tsp fennel seeds

Steps

  • Heat the berries in medium heat in a sauce pan until they release their juices
  • Make puree of the heated berries, grated ginger, lavender buds, almonds and fennel seeds in a blender
  • Spoon the mixture in an ice cube tray and freeze until solid.
  • After your unflavoured kombuha tea has been fermented and reached the desired taste, add 2 ice cubes of berries and allow it to ferment again for 2-3 days. You may want more or less cubes or more or less carbonation depending upon your taste.
  • Keep the extra cubes frozen for the next batch.

KOMBUCHA RECIPIE # 14
Strawberry + Vanilla!

Strawberry-Vanilla

Supplies
For 3-4 cups of kombucha tea

  • 1 cup chopped strawberries
  • 1 tbsp vanilla extract
  • 1 tsp rose water

Steps

  • After Kombucha has been fermented for 7-10 days, strain ‘bucha and funnel into bottles, leaving about 1 1⁄2 inches as the top (3.8cm)
  • Add chosen sweetener and seal tightly with lid.
  • Add fresh strawberries, vanilla extract and rose water.
  • Let ferment somewhere dark in room temperature for 24 hours.
  • It will taste sweet and sour. Exactly how I like it!

KOMBUCHA RECIPIE #15
Orange, Almonds & Vanilla extract!

Supplies

  • 1 tbsp orange juice per cup of kombucha
  • Few raisins
  • 1⁄4 tsp almonds per cup of kombucha
  • 1⁄4 tsp vanilla extract per cup of kombucha

Steps

  • Once the tea has been fermented for 7- 10 days, add orange juice, Almonds , raisins and vanilla extract and put the lid on.
  • Keep it in a dark corner for 24 hours for the almonds and vanilla to do the magic.
  • Once it’s ready, you can refrigerate it and serve it chilled.
  • I don’t strain the almonds out. I like to keep it in my tea as I like it crispy.

KOMBUCHA RECIPIE #16
Pumpkin spice!

Pumpkin-spice

Supplies
For 3-4 cups of kombucha tea

  • 1 Tbsp pumpkin spice seasoning
  • 1/2 cup chopped jaggery
  • 1⁄2 ginger
  • 1⁄2’’ crushed cinnamon stick

Steps

  • Once the tea has been fermented for 7- 10 days, add pumpkin spice seasoning, jaggery, crushed cinnamon stick and chopped ginger in kombucha tea and put the lid on.
  • Keep it in a dark corner for 1-2 days for the flavor to blend in properly.
  • Once it’s ready, you can strain the juice out, refrigerate it and serve it chilled.

KOMBUCHA RECIPIE #17
Green ‘bucha!

Green-bucha

Supplies
For 3-4 cups of kombucha tea

  • 2 Tsp greens powder (contain a mixture of green leafy veggies, sea grasses and healthy ingredients. Available off the shelf)
  • 2 Tbsp lemon juice

Steps

  • Add the greens powder and lemon juice in a container filled with 3-4 cups of kombucha tea leaving 1 inch of headspace.
  • Cap tightly and shake properly for the powder to dissolve.
  • Keep it in a dark corner for 3-4 days or until desired level of carbonation is not received.
  • Once it’s ready, you can refrigerate it and serve it chilled.

KOMBUCHA RECIPIE #18
Chocolate Raspberry!

Chocolate-Raspberry

Supplies

  • 3-4 cups kombucha tea
  • 1 tsp cocoa powder
  • 1 tbsp raspberry jam
  • 1⁄2 tsp honey

Steps

  • Add all the ingredients in 4 cups of kombucha tea
  • Cap tightly and ferment for 3-7 days or until you are satisfied with the carbonation.
  • Enjoy immediately or move bottle to refrigerator for storage.

KOMBUCHA RECIPIE #19
Musky melon!

Musky-melon

Supplies

  • 3-4 cups kombucha tea
  • 1 cup fresh muskmelon chopped
  • 1/3 cup fresh grated coconut
  • 1 tbsp muskmelon seeds
  • 1⁄2 tsp honey

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.

KOMBUCHA RECIPIE #20
Kiwi!

Kiwi

Supplies

  • 3-4 cups kombucha tea
  • 3 kiwi, sliced and peeled
  • 1⁄2 fresh ginger grated
  • 1 tbsp hibiscus leaves

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Top with sliced kiwi and serve chilled!

KOMBUCHA RECIPIE #21
Pomegranate tea !

Pomegranate-tea

Supplies

  • 3-4 cups kombucha tea
  • 1⁄2 cup pomegranate
  • 1 tsp honey

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Top with pomegranate seeds and serve chilled!

KOMBUCHA RECIPIE #22
Black berry !

Black-berry

Supplies

  • 3-4 cups kombucha tea
  • 1 cup blackberry
  • 1 tsp honey
  • 1⁄4 tsp nutmeg powder
  • Thyme according to taste

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Hmmmm yummy!!! Serve chilled!

KOMBUCHA RECIPIE #23
Orange Lemmonade!

Orange-Lemmonade

Supplies

  • 2 cups kombucha tea
  • 3 Tbsp orange pulp or fresh orange slices
  • 2 tbsp pumpkin seeds roasted
  • 1⁄4 tsp nutmeg powder
  • 1 tsp honey
  • 1 tbsp orange zest or orange peel powder

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Serve chilled!

KOMBUCHA RECIPIE #24
Watermelon and jalapeno Martini!

Watermelon-and-jalapeno-Martini

Supplies

  • 3-4 cups kombucha tea
  • 1 1⁄2 cup fresh watermelon juice
  • 1⁄4 cup chopped jalapenos
  • 2 tsp fennel seeds
  • 2-3 whole cloves
  • 1 tbsp hibiscus leaves

Steps

  • Add the ingredients in kombucha tea.
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Strain it and serve chilled!

KOMBUCHA RECIPIE #25
Minty lemon grass !

Minty-lemon-grass

Supplies

  • 3-4 cups kombucha tea
  • 1 tbsp chia seeds
  • 1 tbsp honey
  • Few mint leaves
  • Few drops of edible lemon grass

Steps

  • Blend all the ingredients in a blender until smooth
  • Add it in kombucha tea
  • Cap tightly and ferment for 3-4 days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Top with chia sheeds, mint leaves and grated coconut while serving.

KOMBUCHA RECIPIE #26
Strawberry, Vanilla extract, Rose water, chlorella & Spirulina!

Strawberry-Vanilla-extract-Rose-water-chlorella-Spirulina

Supplies

  • 3-4 cups kombucha tea
  • 1 cup strawberry
  • 1 tsp chlorella
  • 1 tsp spirulina
  • 1 tsp vanilla extract
  • 1-2 tsp rose water

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Hmmmm yummy!!! Serve chilled!

KOMBUCHA RECIPIE #27
Berry sorbet!

Berry-sorbet

Supplies

  • 3-4 cups kombucha tea
  • 1 1⁄2 cup frozen strawberry
  • 1 cup frozen blueberry

Steps

  • Add the frozen berries to the blender
  • Pour the kombucha over the berries
  • Turn your grinder on low and gradually increase the speed to high
  • Blend until well blended
  • The mixture will be very thick. This is what we want. With an ice cream scooper serve the sorbet fresh!

KOMBUCHA RECIPIE #28
Dressings and marrinades!

Dressings-and-marrinades

Supplies

  • 1/4 cup kombucha tea
  • 3/4 th cup of extra virgin olive oil
  • 1-2 tbsp of raw honey
  • Celtic sea salt
  • Pepper to taste

Steps

  • Mix the following ingredients.
  • Add lemon juice, mustard seeds, herbs like thyme etc to taste.
  • Place in a glass bottle and use as dressing in salads and dishes.

KOMBUCHA RECIPIE #29
Apple | cinnamon | cardamom ‘bucha!

Apple-cinnamon-cardamom

Supplies

  • For every 3-4 cups of kombucha- 1 green apple
  • 1⁄2″ crushed cinnamon sticks
  • 2 cardamom pods

Steps

  • Cut small slices of green apple
  • Add the cut slices, crushed cinnamon sticks and cardaomom pods in your unflavoured kombuha tea.
  • Allow it to ferment again for 1-2 days.
  • Herbs provide the most flavor with a second ferment. And little goes a long way while adding herbs and spices.

KOMBUCHA RECIPIE #30
Mango Apricot

Mango-Apricot

Supplies

  • 3-4 cups of kombucha Tea
  • 1 cup mango pieces
  • 1 cup apricot pieces

Steps

  • Blend all the ingredients in a blender until smooth
  • Add the fruit puree in kombucha tea
  • Cap tightly and ferment for days or until you are satisfied with the carbonation.
  • Move bottle to refrigerator for storage.
  • Hmmmm yummy!!! Serve chilled!

Things to keep in mind:-

  • Your jars can explode during second fermentation if the pressure is too high! Burp them by opening each to release some pressure , then place them in the refrigerator for slow fermentation.
  • The more fruit/sugar you add, the faster ‘bucha will ferment and become carbonated.
  • Carefully open bottles over the sink with a towel in hand.

Where to find kombucha brewing kit : culturesmarket

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