Lime Kombucha

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This Lime Kombucha is the ultimate thirst quencher. Made with fresh lime juice, maple syrup, and homemade kombucha, it is sweet and tart.

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Limes don't get as much attention as lemons. So to showcase the wonderful lime I give you this Lime Kombucha. It deserves love and attention too.

This Lime Kombucha is sweet, tart, and bubbly. It is the perfect drink for summer.

Another drink with lime juice is my Strawberry Limeade. It is sweet and refreshing.

Other kombucha recipes using limes are my Lime Mint Kombucha recipe, my Citrus Kombucha, and my Lemon Lime Kombucha.

And if you love lemons as well, check out my Kombucha with Lemon Juice.

If you like a subtle floral flavor, try my Elderflower Kombucha recipe.

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❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
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 refreshing.
It's cheaper than store-bought kombucha.
It's a nice alternative to lemonade and limeade.

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.

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.
Lime juice: I recommend fresh lime juice. Any variety of limes will work (key limes are delicious).
Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup, or your favorite sweetener.

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

Lime juice being poured into a funnel into a bottle.

Step 1: Pour ¼ cup lime juice into each 25 ounce bottle.

Maple syrup being poured into a funnel over a bottle.

Step 2: Pour ¼ cup maple syrup into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 3: Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 4: 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 for 5 days.

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 substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.

Lime Kombucha with straw. Bottle of kombucha and limes next to it.

👩🏻‍🍳 Recipe FAQs

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.

5 Secrets To Making Kombucha