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    Home » Recipes » Kombucha

    Modified: Mar 14, 2025 · Published: Jul 11, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Nectarine Kombucha

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    This Nectarine Kombucha is sweet and tangy. Made with juicy ripe nectarines, you can't go wrong with this homemade kombucha!

    Nectarine Kombucha in a mason jar.

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    If you like nectarines, you're going to love this Nectarine Kombucha. It's got the sweet tangy flavor that nectarines are known for.

    It's super easy to make. You just need some of the first fermentation of kombucha, then you're good to go.

    Another similar recipe is my Peach Kombucha. You can use fresh or frozen peaches, so you can have it any time of the year.

    For other second-fermentation recipes check out my Kombucha Recipes Category. One of my favorite recipes is Blueberry Kombucha with Ginger.

    Jump to:
    • ❤️ 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
    • 🥃 Kombucha Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • Made with sweet, juicy nectarines, it is sweet and tangy.
    • It's cheaper than store-bought kombucha and you get to control the ingredients.
    • It is fizzy and refreshing.

    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 Nectarine 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

    Nectarine kombucha ingredients on a cutting board with labels.
    • Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
    • Nectarine: I used freshly chopped nectarine. You could also purée a nectarine or use nectarine juice.

    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

    Chopped nectarine being poured into a funnel into a bottle.

    Step 1: Smush ½ cup finely chopped nectarine 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.

    Flip-top bottle being popped open.

    Step 3: 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.

    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.

    1. 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.
    2. 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

    • Strain the chopped nectarine after fermenting, if desired.
    • 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.
    Nectarine Kombucha in mason jar with straw.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🥃 Kombucha Recipes

    • Cantaloupe Kombucha
      Cantaloupe Kombucha
    • Mixed Berry Hibiscus Kombucha
      Mixed Berry Hibiscus Kombucha
    • Dragon Fruit Kombucha
      Dragon Fruit Kombucha
    • Beet Kombucha
      Beet Kombucha

    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    If you tried this Nectarine Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Nectarine Kombucha
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    5 from 1 vote

    Nectarine Kombucha

    This Nectarine Kombucha is sweet and tangy. Made with juicy ripe nectarines, you can't go wrong with this homemade kombucha!
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 5 minutes minutes
    Servings 12
    Calories 64kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha
    • 2 cups finely chopped nectarine

    Instructions

    • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • Pour ½ cup chopped nectarine into each 25 ounce bottle.
    • Using a funnel, pour freshly made homemade kombucha into 4 (25 ounce) bottles leaving 1-2" head space.
    • Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day (or a few times a 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.

    Notes

    Use freshly made kombucha that has not been refrigerated yet.
     

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    Nutrition

    Calories: 64kcal | Carbohydrates: 16g | Protein: 0.3g | Fat: 0.1g | Sodium: 15mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

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      Lemon Lime Green Tea Kombucha
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      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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