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.
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.
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.
Other Kombucha Recipes
- Spiced Kombucha
- Apple Cinnamon Kombucha
- Cranberry Kombucha
- Pomegranate Kombucha
- Gingerbread Kombucha
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 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 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
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- 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
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Cranberry Kombucha
Ingredients
- 12 cups homemade kombucha
- 1 cup fresh or frozen cranberries
- 1 cup maple syrup
Instructions
- 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Leave a Reply