This fizzy Strawberry Hibiscus Kombucha is sweet, tart, and refreshing. It's the perfect thirst quencher!

Strawberry Hibiscus Kombucha in two glasses close up.

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Strawberries and hibiscus kombucha complement each other nicely in this homemade kombucha recipe. You can mix it in a cocktail or drink it as is.

Some other hibiscus kombucha recipes I've made are Raspberry Hibiscus Kombucha and Blueberry Hibiscus Kombucha.

I've also made a Hibiscus tea Recipe (Agua de Jamaica).

Did you know that you can eat the scoby? After you make a few batches of kombucha, you're going to have multiple scobys. What better way to use them than in food!

Ginger Kombucha Scoby Candy, Kombucha Scoby Strawberry Fruit Roll-Ups, and Kombucha Scoby Ceviche are a few ways you can use those extra scobys. I also like to chop the scoby up and put it in my morning smoothie.

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 is sweet, tart, and fruity.
Made with fresh or frozen strawberries, it can be made any time of the year.
It's cheaper than store-bought kombucha.

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 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 hibiscus kombucha: You'll need freshly made hibiscus kombucha that has not been refrigerated yet.
Strawberries: You can use fresh or frozen strawberries.

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

Chopped strawberries being poured into a funnel into a bottle.

Step 1: Smush ½ cup fresh or frozen strawberries into each bottle.

Hibiscus kombucha being poured into a funnel into a bottle.

Step 2: Pour your freshly fermented hibiscus 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.

The video below is for homemade kombucha with black tea, but the process is the same:

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

Strain the strawberries out after fermenting, if desired.
You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.