Dragon Fruit Kombucha

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This Dragon Fruit Kombucha is sweet and tart. Made with fresh or frozen dragon fruit, you can have this refreshing drink anytime!

Dragon Fruit Kombucha in glass with straw.

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If you haven't tried dragon fruit yet, I highly recommend it. It's got a mild sweet flavor, which goes well with kombucha.

Dragon fruit has a texture similar to kiwi. Since you can buy it fresh or frozen, you can have it any time of the year.

I like to buy a big bag of frozen dragon fruit at Costco and use it in my smoothies.

Other ways I've used dragon fruit are Dragon Fruit Lemonade and a Dragon Fruit Smoothie Bowl.

You might also like my Lemon Kombucha recipe and my Passion Fruit Kombucha recipe.

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❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
👩🏻‍🍳 Recipe FAQs
🥃 Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is sweet and tart.
It's light and refreshing.
It's cheaper than store-bought.

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 Dragon Fruit 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Dragonfruit: You can use fresh or frozen dragon fruit.

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

Dragon fruit being poured into a funnel above a bottle.

Step 1: Blend dragon fruit in a Nutribullet or high-speed blender. Pour puréed dragon fruit into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 2: Pour your 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.

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.

💭 Tips

You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener to make the kombucha sweeter.
Refrigerate after the kombucha is done fermenting.