This bubbly Cara Cara Orange Kombucha is sweet and tangy. Made with fresh juicy Cara Cara oranges, it is guaranteed to quench your thirst!
This Cara Cara Orange Kombucha is a healthy alternative to orange soda or an Orange Soda Mocktail. Made with homemade kombucha and fresh Cara Cara oranges it is sure to please.
The only sweetener used to make this orange kombucha is in the first fermentation. It is naturally sweet from Cara Cara oranges.
Another citrus kombucha recipe to try is Kombucha with Lime Juice.
Did you know that you can eat the scoby? You sure can! After you make a few batches of kombucha, you're going to start having a bunch of scobys.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Oranges: I used Cara Cara oranges, but you could use any variety.
For this Cara Cara Orange Kombucha, you'll need some homemade kombucha, some bottles with flip-top lids, and a funnel.
I used sweet Cara Cara oranges, but you could use your favorite oranges or use store-bought orange juice.
If using oranges, juice, and strain the pulp. Pour ½ cup of orange juice into each bottle.
Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit for 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- You can use freshly squeezed oranges or store-bought orange juice.
- I used Cara Cara oranges because they are sweet. If using a different variety I suggest getting something sweet.
- Shake the bottle before pouring a glassful.
- Use bottles with swing-top lids. Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Another recipe using oranges is an Orange Julius Smoothie.
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Cara Cara Orange Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- If using oranges, juice and strain pulp.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup orange juice into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.