This homemade Cherry Kombucha can be made any time of the year since it can be made with fresh or frozen cherries. It is sweet and fizzy!
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Like my daily morning cup of coffee, I love to have a cup of kombucha daily. Somedays I have two or three glassfuls. So for me, it only makes sense to make my own kombucha.
I always have frozen cherries in my freezer to add to smoothies, and now those cherries do double duty as one of my favorite kombucha flavors.
This Cherry Kombucha is sweet and delicious. Drink it in place of cherry soda.
If you love cherries, try Chocolate Cherry Overnight Oats, Cherry Filled Chocolates, or Cherry Chocolate Chia Pudding recipe.
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❤️ Why You'll Love It
- It is sweet and fruity.
- It's cheaper than store-bought kombucha and you can control the ingredients.
- Made with fresh or frozen cherries, you can have it any time of the year.
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.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment 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.
🧾 Ingredients
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Cherries: I used dark cherries. You can use fresh or frozen cherries.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
Step 1: Smush ½ cup fresh or frozen cherries into each bottle.
Step 2: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
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.
💭 Tips
- Strain the cherries out after fermenting, if desired.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
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.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🥃 Other Kombucha Recipes
If you tried this Cherry Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This Cherry Kombucha is a great alternative to soda.
📋 Recipe
Cherry Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 2 cups fresh or frozen dark cherries
Instructions
- If using frozen cherries, allow them to thaw first so that it's easy to smush them into bottles.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup cherries 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.
- Refrigerate when you are happy with the amount of fizz and flavor.
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Cheff Zilla says
Hi Willow. I’m new to kombucha. Please answer a question for me…
I have many, many bags of just-picked and pitted frozen tart (sour) cherries.
I only have 16-ounce bottles. How much cherry mash to each bottle (7 bottles) for a gallon of brew?
Willow Moon says
I would use about 1/3 cup of cherries per bottle. Since they are sour cherries, you may want to add sweetener as well. I would try a little over 1 tablespoon per bottle to start if you decide to use sweetener.