Rose Kombucha

5 from 1 vote

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

Prep Time5

Cook Time15

fermenting5

Total Time5 20

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 206kcal

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.

Use freshly made homemade kombucha that has not been refrigerated yet.