Flavouring Your Kombucha- a fun and creative way

This is one of the greatest things about Kombucha: it is versatile. After learning the simple brew, it is time to incorporate fruits, herbs, spices, and flowers to come up with some distinctive aromas that will appeal to your taste buds. Kombucha can be flavoured to make it taste better and make it more palatable to drink every day.

Fruit Flavours

• Berries: Raspberries, blueberries, strawberries
• Citrus: lime, orange, lemon
• Tropical: Pineapple, mango and passionfruit
• Apple & pears for a crisp, light flavour

Tip: Cut fruit into a small size to allow as much flavour as possible during secondary fermentation.

Herbs and Spices

• Fresh ginger: Provides spices and a little bit of heat.
• Basil or Mint: Invigorating and cool.
• Sticks of cloves or cinnamon: Wintery aromas.
• Lemongrass or lavender: floral complexity.

Flowers and Botanicals

• Hibiscus petals: tangy flavour, deep red in colour
• Rose petals: Subtle floral aroma
• Jasmine or chamomile: gentle taste, calming

Fun fact: Adding flowers does not just taste good but also makes Kombucha an Instagram-worthy product with its colourful hues!

Tips for flavouring

• Added flavours, post-primary fermentation to prevent the interference of the SCOBY.
• Add 2-4 tablespoons of fruit to a 16-oz bottle or add to taste.
• Seal bottles and keep at room temperature to achieve natural carbonation in 2-5 days.
• Tasting is a daily requirement to avoid excess fermentation or an overwhelming flavour.
• Squeeze the fruit prior to refrigeration, should one wish, or store it to see the effect.

Fun Flavour Combinations

• Basil + strawberry
• Chili + Mangi
• Ginger + Blueberry
• Mint + Pineapple
• Orange + Hibiscus

Experimentation is key, and Kombucha is a canvas to highlight your creativity!

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