Get whisked away to the tropics with this Tropical Kombucha. It's made with homemade kombucha, mango, banana, and pineapple.
This Tropical Kombucha is naturally sweet with mango, banana, and pineapple. It's a vacation in a bottle!
Since it is a second fermentation recipe, it has all the carbonation you want in a kombucha.
You can use fresh or frozen fruit, so you can have it any time of the year. I always have frozen fruit on hand for smoothies and smoothie bowls.
Some other tropical recipes are Tropical Chia Pudding, Tropical Sorbet, and Tropical Fruit Roll-Ups.
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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 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
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Banana: I used puréed banana. You can use fresh or frozen banana.
- Pineapple: I used frozen chopped pineapple. You can also use pineapple juice.
- Mango: I used frozen mango. You can use fresh or frozen mango.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
For this kombucha recipe you'll be making a second fermentation.
- Thaw any frozen fruit first.
- Pour 3 tablespoons pureed banana, 3 tablespoons chopped pineapple, and 3 tablespoons chopped mango and into each bottle.
- Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
- Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.
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 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 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
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Use ripe bananas. They have more sugar.
- Strain the fruit after fermenting, if desired.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
📋 Recipe
Tropical Kombucha
Ingredients
- 12 cups homemade kombucha
- ¾ cup pureed banana
- ¾ cup chopped pineapple
- ¾ cup chopped mango
Instructions
- If using frozen fruit, allow to thaw first.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Puree banana with a fork. Pour 3 tablespoons banana puree, 3 tablespoons chopped pineapple, and 3 tablespoons chopped mango 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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