Rose Kombucha

Name: Rose Kombucha
Prep time: 5 min
Cook time: 15 min
Total time: 7220 min
Ingredients: 1 cup dry edible rose petals; 2 cup sugar; 2 cup water; 12 cups homemade kombucha; 2 cups rose simple syrup

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This light and refreshing Rose Kombucha has a sweet floral note from rose simple syrup. It's a great alternative to soda.

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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.

I've used the scoby in a Vegan Ceviche, Strawberry Fruit Roll-Ups, and Ginger Scoby Candy. It also blends up nicely in a smoothie.

Other kombucha recipes to try are my Lemon Lime Green Tea Kombucha and Spiced Kombucha recipe.

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❤️ 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?
👩🏻‍🍳 Recipe FAQs
Namaste, I'm Willow!
Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ 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.

🧾 Ingredients

Homemade Kombucha in two gallon-sized jars.

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.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Rose Simple Syrup

Rose petals, sugar, and water in a saucepan.

Step 1: Add ingredients into a saucepan and bring to a boil. Reduce to a simmer and heat partially covered for 10-15 minutes.

Rose petals being strained from simple syrup.

Step 2: Strain the flowers from the simple syrup.

Rose Kombucha

Rose simple syrup being poured into a funnel into bottle.

Step 1: Pour ½ cup rose simple syrup into each bottle.

Kombucha being poured into a funnel into 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.