Foraging for flavourings for your homemade Kombucha is great way to get out into nature and keep up with the changing seasons here in the UK.
The hedgerows are full of berries that not only taste delicious but also bring their own health benefits.
If you haven't started brewing your own Kombucha at home, then you're in the right place. We specialise in 5 star rated Kombucha Starter Kits which are suitable for beginners to fermentation, and come with a lifetime of brewing support too.
We have detailed three classic foraging options in this guide, suitable for late summer through to winter in the UK. These are rosehips, hawthorn berries, and sloes.
Each is best added to your bottled homemade Kombucha for a second fermentation to create a unique, seasonal and super healthy homemade tonic. Leave the second fermentation for 2 - 5 days at room temperature to let your ingredients infuse into the Kombucha, and then refrigerate and strain as you serve.
If you're hoping to make fizzy Kombucha, we have a guide on that here, complete with bottle and lid recommendations.
Rosehips
Rosehips are the fruit of the wild rose, often growing along hedgerows, woodland edges, and fields.
They are bright red or orange and usually ripen in late summer through to autumn. They are best picked after the first frost when they soften slightly, but this can be replicated by freezing them at home.
Rosehips bring a tart, fruity and slightly floral taste. They add a refreshing tang that pairs with the natural sweetness of Kombucha.
Rosehips are very high in vitamin C, which supports the immune system. They are also traditionally used to support joint health and improve skin vitality.
Rosehip kombucha works well chilled on its own, or combined with ginger for a zesty kick. It also pairs nicely with a slice of lemon for a bright and energising drink.
Hawthorn berries
Hawthorn trees and hedges are common throughout the UK, and their berries ripen in autumn, turning deep red.
The berries grow in clusters (which is different to the Rosehip) and are easy to spot along country lanes and hedgerows.
Hawthorn berries have a mild, earthy sweetness that creates a mellow and grounding flavour. They don’t overwhelm the brew but add a rich undertone.
Hawthorn has been used for centuries as a heart tonic, thought to improve circulation and support cardiovascular health. It is also considered calming for the nervous system.
Hawthorn Kombucha is soothing on its own but also works beautifully with spices like cinnamon, clove, or star anise to make a warming seasonal drink.
Sloes
Sloes grow on blackthorn bushes, which are common in hedgerows and field edges. The berries are small, dark purple, and usually best picked after the first frost (although this can be achieved using your freezer at home), which helps to reduce their natural bitterness.
Sloes bring a deep, tart, plum-like flavour with a pleasant astringency. They add a bold and full-bodied character to Kombucha.
Sloes are rich in antioxidants, which may help reduce inflammation and support digestion. They also provide a good dose of vitamin C.
Sloe Kombucha is robust and satisfying, especially when paired with orange peel or a touch of honey. It makes a great autumn or winter drink, perfect served chilled in a glass or gently warmed for a mulled-style twist.
As always with foraging, make sure you're picking the thing you think you're picking. I like to use some online tools to help be sure, as well as other guides, when in doubt, do not eat.
Make sure you never completely strip a tree, just take what you need. Wash the berries before using, and check carefully for pests. Freeze if needed, and then use for your Kombucha. They don't need to defrost beforehand.
You could forage and collect a stock of your favourite wild berry to use as a flavouring all year round.
Experimenting with rosehips, hawthorn berries, and sloes in your homemade Kombucha gives you a taste of the wild hedgerows, gets you out and about in nature and helps you stay connected to the seasons.
You can try each berry on its own to highlight its unique flavour or combine them for a hedgerow blend that is truly one of a kind.
Dorset Foragers
We found loads of all of these berries on the hills between Swanage and Studland, on the paths around Hengistbury Head, on the path from Keyhaven to Lymington and also all around Wareham Forest!
Make sure to share your Kombucha creations with us on our social channels, we love to keep up with you guys!