Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it!

Flavored Kombucha shown in jars with fruit and scoby around.

Kombucha is a fermented drink made from sweet tea, that is slightly carbonated and full of probiotics.

I am sure you have seen the bottles of fruit-flavored Kombucha in stores such as Sprouts or Whole Foods.

You may have even bought them.

I confess I have from time to time. Even though I do not like spending so much on them, they taste so good and it is so refreshing!

I have bought them at Sprouts and once even had a flavor with Chia seeds in it - it was delicious! I love chewing my juice!

Flavored Kombucha shown in jars with fruit on a cutting board.

But, as I was drinking them, I kept thinking that I should be able to make this or at least something close to it!

Thanks to a friend whom I was talking with, now you can make fruit-flavored kombucha easily and for a fraction of the cost of the store-bought version.

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Instructions
Variations
Frequently Asked Questions
📋 Recipe
💬 Comments

Instructions

All you need is kombucha and fruit - you can use frozen fruit straight from the freezer or fresh fruit.

I used to make Kombucha (see How to Make Kombucha) a gallon at a time but I have fallen in love with the Kombucha Continuous Brew Method because it is so easy!

Either way, once the kombucha is fermented and ready, you will do a second fermentation.

I did a few batches to try it - strawberry, blueberry, and raspberry.

Adding the fruit:

For the strawberry, I used a half-gallon jar of kombucha and added 1 cup of whole frozen strawberries.
With the blueberry kombucha, I used ⅓ cup of frozen blueberries to a quart of kombucha.
For raspberry, I used ½ cup of fresh raspberries to a quart of Kombucha.

Once you add the fruit to the Kombucha, the berries begin changing the color of the kombucha almost immediately.

I let them sit on the kitchen counter for a couple of days before refrigerating the jars.

After 2 days, the finished product has a beautiful color - and the taste, well, I wish I could share it with you!

Experiment to see how strong a flavor you like the best. The longer you leave it out, the stronger the flavor becomes.

Variations

You can use almost any fruit you'd like and don't be afraid to get creative with different variations and combinations!

Fruit. We've had success using strawberries, blueberries, raspberries, cherries, cranberries, and grapes. Try substituting half of the fruit for a different fruit to create a delicious combination like strawberry-blackberry kombucha!
Herbs and spices. Basil, lavender, thyme, ginger, and cinnamon are all great additions to spice up the flavor of your kombucha. A lemon thyme kombucha would be perfect for spring and summer!
Fruit juice. For a stronger fruit flavor, try using fruit juice! Add ¼ cup juice to 16 - 20 oz of Kombucha.

You can use almost any fruit you can get your hands on. If using citrus fruit, I'd juice half and put the other half in slices instead of wedges.

Make sure to clean the peel/skin thoroughly before putting it into the Kombucha.

Frequently Asked Questions

Can you drink it daily?

Since Kombucha is a fermented drink and contains probiotics, it is fine to drink every day. In fact, probiotics can help maintain a healthy gut. (source)

For more information on the benefits of fermented foods, read my post on Getting Started With Fermented Foods.

Can you eat the fruit after?

Yesssss!

Does it need to be refrigerated?

During the fermentation when the fruit is in the jars for a second fermentation, do not refrigerate.

After fermentation, the flavored Kombucha should be kept in the refrigerator.

This helps keeps the live probiotics produced in the Kombucha fresh and active.

Strawberries and blueberries in front of jars containing Kombucha.

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📋 Recipe