Just in time for the holidays, this homemade Cranberry Kombucha is sweet and tart. It's perfect for a party or hostess gift.
'Tis the season for cranberries. So I thought, why not make some Cranberry Kombucha!
This homemade kombucha is a perfect non-alcoholic option for parties. It also makes a great hostess gift.
You don't have to wait for cranberry season since this can be made with frozen cranberries.
Another cranberry recipe is my Vegan Cranberry Ice Cream.
❤️ Why You'll Love It
- It is sweet and tart.
- It is cheaper than store-bought.
- You can use fresh or frozen cranberries.
Two Types of Fermentation
To make homemade kombucha, you start with the first 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.
To make Cranberry Kombucha, you will be making a second fermentation.
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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Cranberries: I used frozen cranberries that I softened up by microwaving them.
- Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Thaw frozen cranberries. If using fresh cranberries, microwave them to soften them up. Smush cranberries into each bottle.
Step 2: Pour maple syrup into each bottle.
Step 3: Pour kombucha into each bottle. Leave 1-2" head space. Let sit 3-5 days.
Step 4: Pop open the lids at least once a day.
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.
- Refrigerate after the kombucha is done fermenting.
- If you don't want chunks of cranberries, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.
👩🏻🍳 Recipe FAQs
The first fermentation of kombucha is made with sugar. The kombucha scoby consumes the sugar to make kombucha.
You can make a second fermentation of kombucha anywhere from 1-14 days, depending on the climate and how much sugar you have in the fermentation. (Sugar in the form of fruit and/or sweetener.)
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- If using frozen cranberries, allow to thaw first so that it's easy to smush them into bottles.
- If using fresh cranberries, microwave them for 1-2 minutes, or until they are soft.
- Pour ¼ cup maple syrup into each 25 ounce bottle. Smush ¼ cup cranberries into each bottle with the homemade kombucha, 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.