This homemade Pomegranate Kombucha is a sweet fizzy treat. It's easy to make, and much cheaper than store-bought.
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I am a huge kombucha lover. I drink it daily. I especially love to have some after a workout.
If you are like me, it only makes sense to make homemade kombucha. It saves a lot of money to make your own, and it is pretty easy to make.
This Pomegranate Kombucha is made with 100% pomegranate juice and homemade kombucha. Try it when you make your next batch of kombucha!
Some other flavors to try are Watermelon Kombucha, Cherry Kombucha, Mango Kombucha, and Dragon Fruit Kombucha.
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❤️ Why You'll Love It
- It is sweet and a little tart with a wonderful pomegranate flavor.
- It's cheaper than store-bought kombucha.
- It's a fizzy drink that is light 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 sweet tea, a kombucha scoby (symbiotic culture of bacteria and yeast), and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
To make Pomegranate 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 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.
🧾 Ingredients
- Kombucha: You'll need freshly made homemade kombucha for this second fermentation recipe. I used homemade kombucha with organic black tea bags. You could also try it with organic green tea. My green tea kombucha is milder than black tea kombucha.
- Pure pomegranate juice: I used store-bought pomegranate juice. You could also use fresh pomegranates that you blend and strain in a fine mesh strainer or nut milk bag.
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
📖 Additions
- Cinnamon stick or ground cinnamon, nutmeg, cardamom, or allspice
- Mint
- Raspberries, strawberries, blueberries, blackberries or cranberries
- Apple juice or pear juice for a Pear Kombucha recipe
- Hibiscus tea in the 1st fermentation
- Ginger
- Maple syrup or agave syrup for extra sweetness
- Cacao powder (or cocoa powder)
- Vanilla extract
- Lime juice, lemon juice, or orange juice
🔪 Instructions
Step 1: Pour ½ cup pomegranate juice into each bottle.
Step 2: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Place airtight glass bottles in a cool dark place out of direct sunlight. 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 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
- Refrigerate after the kombucha is done fermenting.
- I use 100% pomegranate juice for this recipe, which I believe most brands contain.
5 Secrets To Making Kombucha
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🥃 Other Kombucha Recipes
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If you tried this Pomegranate 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
Pomegranate Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 2 cups pomegranate juice
Instructions
- Using a funnel, pour ½ cup pomegranate juice into each 25 ounce bottle with flip top lid or another air tight bottle.
- Using a funnel, pour freshly made homemade kombucha into each bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 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.
- Refrigerate when you are happy with the amount of fizz and flavor.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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