Autumn Kombucha Recipes
Respiratory Hero Kombucha Recipe
This recipe is inspired by the FABULOUS Phoebe Liebling, it is a fizzy one & is ideal for when you are suffering with a cold!
We used Sencha Green Tea Kombucha but this combo is also REALLY good with either the Classic Kombucha Brew Bag or the Rooibos Kombucha Brew Bag.
To make 1 litre, add your Kombucha (950ml), along with a good sprig of rosemary, 2-3 cardamom pods (crushed) and a good handful of citrus peel (we went for orange) to a fermentation safe bottle.
Leave to infuse for 2-3 days, strain ingredients if flavour already strong & move to fridge. Serve up with a lime wedge, sip through the day, or add to warm herbal teas for an extra throat soothing touch.
Spiced Apple Immunity Boosting Kombucha Recipe
This combo is REALLY good with either our Classic Kombucha Brew Bag or the Rooibos & Hibiscus Kombucha Brew Bag.
To make 1 litre add your Kombucha (900ml), along with ½ chopped apple (or 100ml of fresh apple juice), 2 slices fresh ginger (or teaspoon of ginger powder), 1 small cinnamon stick (crushed), and an optional 2 cloves for extra depth, to your fermentation safe bottle.
Leave to infuse for 2-3 days and then refrigerate. Strain and serve up with a squeeze of lime and a dash of cinnamon powder, as a warming tonic in the evenings.
Golden Turmeric Kombucha with Citrus
This combo works great with our Orange Oolong Kombucha Brew Bag or our Sencha Green Tea Kombucha Brew Bag.
To make one litre, add your Kombucha (950ml ish) along with ½ tsp fresh turmeric root (grated) or ¼ tsp powdered turmeric, 2 slices of fresh orange / lemon / lime / grapefruit & pinch of black pepper (helps activate curcumin in turmeric) into a fermentation safe bottle. Option to add some fresh ginger or a dash of ginger powder too.
Leave to infuse for 2-3 days and serve up when you need an energising boost. See our similar recipe for a blood sugar balancing Kombucha blend here.
Foraged Wild Berry Kombucha
In order from left to right here we have; Sloe Berry Kombucha, Hawthorne Berry Kombucha and Rosehip Kombucha.
We have a full blog post here with foraging tips, preparation tricks and then how to infuse with your Kombucha.
These berries are all ready for picking by the autumn, and they provide lots of health benefits to help us get through the winter period.
Cranberry & Ginger Kombucha Recipe
A great one for when your immune system needs a BOOST! This Kombucha comes out a deep pink, and is the perfect mix of fiery sweet goodness.
Add 100 grams of crushed fresh cranberries and a tablespoon of powdered ginger to a litre of fresh Kombucha (we can help you brew that) and then leave in fermentation safe bottle at room temp for 2 - 3 days.
After a day the colour of your Kombucha will be VIBRANT RED. Chill, strain lumps and serve over ice, with a gin, or with a dash of soda and some garnish!
Thyme & Honey Citrus Brew
This flavour combo works amazing with the Classic Kombucha Brew Bag, Rooibos Kombucha Brew Bag or the Sencha Green Tea Kombucha Brew Bag.
To make 1 litre, add your Kombucha along with 2-3 sprigs of fresh thyme, 3 slices fresh lemon or orange and optional ½ tsp raw honey (helps feed carbonation) into a fermentation safe bottle.
Leave to infuse for 2-3 days, strain and serve with a slice of lemon!
Hibiscus Flower & Ginger Kombucha Recipe
To get the true colour of this Malawian Hibiscus, we started off by mixing 1 Litre of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) with 3 tablespoons of dried Hibiscus Flowers from Nia Botanica.
After 1-2 days, we removed the flowers and added 1 teaspoon of organic ginger powder to the beautiful pink liquid.
Lightly shaken, and then left in the fridge for 24 hours before serving.
Check out our brewing accessories for the perfect fermentation safe glass bottles and strainers.
Chai Spice Kombucha Recipe
This spice mix works amazing with our Classic Kombucha Brew Bag, our Rooibos Kombucha Brew Bag or our Sencha Kombucha Brew Bag.
To make 1 litre, add your Kombucha (950ml) along with 1 small cinnamon stick, 2 cloves, 2 cardamom pods (lightly crushed), 1 thin slice fresh ginger and optional 2cm chunk of vanilla pod to a fermentation safe bottle.
Leave to infuse for 2-3 days, and strain spices before adding to the fridge (skip straining if you don't mind the flavour developing more). Serve up with soda and some festive garnish for a longer drink, or add to herbal teas for a little kick.
Sage & Lemon Digestive Brew
This one is great with our Sencha Green Tea Kombucha Brew Bag.
Add 950ml of your Kombucha along with 3-4 fresh sage leaves (lightly bruised) and 2-3 slices lemon into your fermentation safe bottle.
Let this infuse for 2 days and strain before adding to the fridge. Sage can be a very overpowering flavour, so best to remove them from your brew. Serve with a slice of lemon after heavy autumn dinners.
Elderberry & Rosehip Kombucha Recipe
This recipe works amazing with our Rooibos & Hibiscus Kombucha Brew Bag.
Add your Kombucha (950ml) along with 1 tbsp dried elderberries (make sure these have been processed and heat treated safely beforehand, or steep for 10 mins yourself in hot water before adding) and 1 tsp of dried rosehips to your fermentation safe bottle.
Leave to infuse for 2-3 days, the colour will go a beautiful pink. Refrigerate and strain as you serve up over ice.
Ginger, Lemon & Lime Kombucha
This is an all year round favourite, and so simple! Works with our Sencha Green Tea Kombucha Brew Bag.
To make 1 Litre, we used 950ml fresh, homemade Kombucha (we have the perfect Kombucha Starter Kit to help you with the Kombucha part), juice of 1 lime, 1 lemon and a tablespoon of ginger powder (because I am lazy, of course you can use fresh ginger here).
Let this sit for 24 hours before having a shot every, single, morning!
Use our lemon and ginger Kombucha brew bag to make your Kombucha to add an extra kick.
Check out our brewing accessories for the perfect fermentation safe glass bottles and strainers.
Lemon, Ginger, Turmeric & Kombucha Daily Shot Recipe
To make 3 lemon, turmeric, ginger & Kombucha shots (120ml each), you'll need;
- 300ml fresh, raw, natural Green Tea Kombucha (we have the perfect Kombucha Starter Kit for this)
- 1 whole unwaxed & washed lemon
- 2 teaspoons of organic turmeric powder
- 1 teaspoon of organic ginger powder
- Pinch of organic black pepper
Add all ingredients into blender (we used the lemon skin too), and blend until smooth. Pour into 120ml glass bottles and refrigerate. Consume within 7 days.
Ginger & Turmeric Kombucha Recipe
Another all year round favourite! Use Sencha Green Tea Kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with ginger powder, turmeric powder (1 teaspoon each per litre of kombucha) and a dash of black pepper.
Fresh spices can be used, but quantities should be tripled.
Lightly shaken, left in the fridge for 24 hours before serving up as fiery shots.
Check out our brewing accessories for the perfect fermentation safe glass bottles and strainers.