Spring & Summer Kombucha Recipes
Orange & Mango Kombucha Recipe
This works great with the fruity notes of a Rooibos Kombucha, but would also be delicious with green tea Kombucha.
To make 1 litre, we added 900ml of fresh homemade Rooibos Kombucha with 100 grams crushed fresh mango & 1 table spoon of dried orange peels into a clip top bottle.
We let that infuse at room temp for 3 days, then we filtered out the lumps and added back into the clip top bottle.
We let that naturally build some carbonation for 2 - 3 days, refrigerated and then served with giant orange slices, YUM ... and much better than the M&S version.
Mango & Kombucha Sorbet Recipe
Per serving of sorbet, you'll need;
- 200 grams of frozen Mango
- 100ml fresh, raw, natural Kombucha (we have a Kombucha Starter Kit for that)
- Teaspoon of chia seeds (optional)
Add everything into a blender, and blend until turns into a paste.
Serve immediately or freeze into ice pop moulds.
Rooibos & Lemon Kombucha Recipe
Rooibos Kombucha naturally has a light and fruity taste which makes it an amazing base for citrus flavours.
To make 1 litre, we simply added 950ml Rooibos Kombucha to a clip top bottle, with the juice of 1 lemon and a good chunk of organic lemon rind.
We let that infuse at room temperature for 24 hours and then left to chill in the fridge over night.
Serve up over ice with a wedge of lemon for fancy vibes.
Haribo Strawbs Kombucha Recipe
This Kombucha combo is SO SIMPLE! We used;
- 300ml of fresh, home made, totally natural green tea Kombucha. For the ultimate fruity flavour, use our Strawberry & Pineapple Kombucha Brew Bag to brew this batch
- 2 big juicy, ripe organic strawberries, washed
- 2 big organic, fresh basil leaves, rinsed
Cut the strawberries into long slices and tear the basil leaves a few times each. Add to your glass bottle with your fresh Kombucha.
Option: Brew a fruity Kombucha with one of our Kombucha Brew Bags for an extra boost
Leave to sit in the fridge for 3 days, pour over ice & garnish with more fresh basil.
Blueberry & Basil Kombucha Recipe
This colour of this Kombucha is SO fab! We used;
- 950ml of fresh, home made, totally natural green tea Kombucha
- Handful of frozen blueberries
- Teaspoon of dried basil leaves or 2 fresh basil leaves torn
Add the Kombucha, blueberries and basil leaves to your glass bottle.
Option: Brew a fruity Kombucha with one of our Kombucha Brew Bags for an extra boost
Leave to sit at room temperature overnight. Serve over ice & garnish with fresh basil.
Rosemary & Grapefruit Kombucha Recipe
A refreshing mix of 1 Litre of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with a good sized sprig of dried rosemary & the juice of a pink grapefruit.
All added to a glass bottle, lightly shaken, and then left in the fridge for 24 hours before serving.
Chunks can be strained before being served.
Option: Brew a citrusy Kombucha with one of our Kombucha Brew Bags for an extra boost
Banana Cake Kombucha Recipe
With a scoop of vanilla ice cream, this Kombucha is transformed into a healthy banana float!
You'll need;
- 900ml fresh homemade Kombucha (we can help with that part)
- 1 small ripe banana mashed
- Half a vanilla pod sliced up
- Dash of cinnamon powder
- Half a dash of ground nutmeg
Add everything to your glass bottle and leave to infuse for 24 hours. Refrigerate and sieve before serving up with a scoop of vanilla ice cream.
Rosehip & Pink Grapefruit Kombucha Recipe
This recipe is the one to make when you feel the tickle of a cold coming!
To make 1 Litre, mix 950ml of fresh, homemade Kombucha (we have the perfect Kombucha Starter Kit to help you with the Kombucha part) with a teaspoon of dried rosehips, juice and pulp of half a pink grapefruit.
Sit for 24 hours before serving, with ice and a slice.
Option: Brew a fruity Kombucha with one of our Kombucha Brew Bags for an extra boost.
Peach Soda Kombucha Recipe
Recipe is fermenting right now!
Mixed Berry & Kombucha Sorbet Recipe
This is the most REFRESHING sorbet we have ever tasted!
To serve two you'll need;
- 350 grams of mixed frozen berries
- 200ml fresh, raw, natural green tea Kombucha (we have a Kombucha Starter Kit for that)
Add the berries and your fresh Kombucha into a blender, and blend until smooth. Serve immediately, and relax!
Pineapple Kombucha Spritz Recipe
The froth on this is next level!
To make 2 servings to drink immediately, you'll need:
- 100 grams of fresh pineapple, diced (can use tinned but it doesn't give the same level of froth)
- 400ml fresh, raw, natural green tea Kombucha (we have a Kombucha Starter Kit for that)
- Squeeze of fresh lime juice
- Option to add 2 shots of tequila and / or ice cubes
Add everything to a blender and blitz until combined, and frothy. Pour, garnish, and drink straight away - YUM!
Option: Brew a fruity Kombucha with one of our Kombucha Brew Bags for an extra boost
Pink Grapefruit & Cucumber Kombucha Spritz Recipe
Mix one quarter of a juicy pink grapefruit chopped into chunks with some thin strips of fresh cucumber in a litre of fresh green tea Kombucha, made with our Complete Kombucha Starter Kit in the continuous Kombucha brew method.
Jar sealed and left at room temperature for 24 hours before serving! Top with a dash of soda or tonic to spritz things up!
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 and left to infuse in a fermentation safe bottle.
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.
Lemon & Lavender Kombucha Recipe
A refreshing mix of 1 Litre of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with 2 tablespoons of dried organic lavender flowers and the juice of one lemon.
Bottled, lightly shaken, and then left in the fridge for 24 hours before serving.
Flowers can be strained before being served.