This Passion Fruit Kombucha is the perfect balance of sweet and tart. Made with fresh or frozen passionfruit, you can have it any time of the year.
Forget about store-bought fruit juice, this Passion Fruit Kombucha is the ultimate flavorful thirst quencher.
This kombucha is sweet and tart. It reminds me of bottled fruit juice I've had.
The bonus is that it is made with probiotic-rich kombucha. Win-win!
❤️ Why You'll Love It
- It is sweet and tart.
- It is rich in probiotics.
- It is cheaper than store-bought kombucha.
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 for 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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Passion fruit: You can use frozen passion fruit or fresh passion fruit.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: If you are using frozen passion fruit, allow it to thaw first. Pour ½ cup passion fruit into each 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. Taste each day to test its flavor and fizziness.
For this Passion Fruit Kombucha recipe I let it ferment 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 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.
- Strain before bottling if you don't want chunks of fruit.
- You can add maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
This Passion Fruit recipe is sweet and tart. It is fizzy from being fermented a second time.
Second fermentation kombucha takes anywhere from 1-14 days depending on the climate and how much sugar is added in the form of fruit or sweetener.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
If you tried this Passionfruit 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!
Passion Fruit Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 2 cups passion fruit fresh or frozen
- If using frozen fruit, allow to thaw first to room temperature.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup passion fruit into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) for 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.