Bursting with orange and vanilla, this bright Orange Creamsicle Kombucha is the perfect thirst quencher. It is sweet, refreshing, and effervescent.

Orange Creamsicle Kombucha in mason jar with straw.

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This Orange Creamsicle Kombucha has the perfect balance of orange and vanilla. Made with sweet juicy Cara Cara oranges, maple syrup, and vanilla extract, it is sweet and rich.

You could leave out the vanilla extract and maple syrup for a Cara Cara Orange Kombucha.

Other recipes with creamsicle flavors are my Kombucha with Citrus, Vegan Orange Julius, Vegan Orange Creamsicle Smoothie recipe, and Orange Creamsicle Chia Pudding.

Did you know that you can eat the scoby? After you make a few batches of kombucha, you're going to have a few scobys.

Ginger Kombucha Scoby Candy, Kombucha Scoby Strawberry Fruit Roll-Ups, and Kombucha Scoby Ceviche are a few ways you can use those extra scobys.

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
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It has all the flavors of orange creamsicles.
It's cheaper than store-bought kombucha.
It's easy to make with simple ingredients.

Two Types of 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.

For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.

You can ferment the flavored kombucha 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.
Oranges: I used Cara Cara oranges. I prefer a sweet variety. You could also use store-bought orange juice.
Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.
Vanilla extract: Adds a wonderful vanilla flavor. Look for an extract that’s oil-free and doesn’t have synthetic ingredients.

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

Orange juice being poured into a funnel into a bottle.

Step 1: If using oranges, juice, and strain the pulp. Pour ½ cup orange juice into each bottle.

Vanilla extract being poured into a funnel into a bottle.

Step 2: Pour 1 teaspoon vanilla extract into each bottle.

Maple syrup being poured into a funnel over a bottle.

Step 3: Pour maple syrup into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 4: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 5: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

Orange Creamsicle Kombucha in bottle with oranges and spoonfuls of maple syrup and vanilla extract.

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 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 use freshly squeezed oranges or store-bought orange juice.
I used Cara Cara oranges because they are sweet. If using a different variety I suggest getting something sweet.
Shake the bottle before pouring a glassful.
You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.