This light and refreshing Rose Kombucha has a sweet floral note from rose simple syrup. It's a great alternative to soda.
Rose Kombucha may not be the flavor you think of first when wanting to make a second fermentation. I was definitely surprised that I liked it so much!
The unique sweet floral flavor balances out the tart flavor of the kombucha. It has the perfect combination of flavors.
Did you know that you can eat the kombucha scoby? Yup, it's true.
Another kombucha recipe to try is my Spiced Kombucha recipe.
❤️ Why You'll Love It
- It is light and refreshing with a unique sweet floral flavor.
- It is cheaper than store-bought kombucha and it's so easy to make!
- Made with rose simple syrup, it is one of the easiest second-fermentation recipes to make.
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 homemade kombucha that has not been refrigerated yet.
- Rose simple syrup: Adds a sweet floral note. It also tastes great in Rose Coffee.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Rose Simple Syrup
Step 1: Add ingredients into a saucepan and bring to a boil. Reduce to a simmer and heat partially covered for 10-15 minutes.
Step 2: Strain the flowers from the simple syrup.
Step 1: Pour ½ cup rose simple syrup 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 Rose Kombucha recipe, I let it 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.
👩🏻🍳 Recipe FAQs
Rose kombucha is a second-fermentation kombucha. After making homemade kombucha rose simple syrup is added to flavor the kombucha.
Rose kombucha is delicious! It has a sweet floral note from rose simple syrup. It has the perfect balance of sweet and tart flavors.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
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- 4 (25 ounce) bottles with flip top lids
- Measuring cup
- 12 cups homemade kombucha
- 2 cups rose simple syrup
Rose Simple Syrup
- In a saucepan, bring rose petals, sugar, and water to a boil.
- Reduce heat and simmer partially covered for 10-15 minutes.
- Place a fine mesh strainer over a jar or bowl and strain the flowers from the simple syrup. Let cool.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup rose simple syrup 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°) 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.