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.
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.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel. Pour your freshly fermented homemade kombucha into the bottles, leaving a few inches at the top of each bottle.
Microwave cranberries to soften them up. Smush ¼ cup cranberries into each bottle. Then pour ¼ cup maple syrup into each bottle. Leave 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.Just in time for the holidays, this homemade Cranberry Kombucha is sweet and tart. It's perfect for a party or hostess gift. Click To Tweet
Other Drinks You Might Like
- Vegan Pumpkin Spice Latte
- Pomegranate Kombucha
- Mint Hot Chocolate
- Vegan Nog
- Vegan Mexican Hot Chocolate
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You May Need:
- 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.