Description
This second fermentation recipe has an outstanding balance of fizz and sweetness with slightly tart undertones from the kombucha tea. I prefer homemade tea, but you can use store-bought kombucha if needed.
Ingredients
Scale
- ½ gallon of raw green tea kombucha
- 1 finely diced ripe peach
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- Put the diced peach, maple syrup, vanilla extract, and kombucha in a large airtight container, leaving a couple of inches of headspace at the top.
- Stir to thoroughly combine the ingredients.
- Allow the kombucha mixture to ferment for three days in a dark storage area at room temperature.
- Strain the mixture.
- Divide the kombucha into single-serving bottles if desired.
- Chill the bottles in the fridge for at least six hours. Serve and enjoy.
Notes
You can use cane sugar, coconut sugar, honey, or sugar syrup if you don’t have maple syrup.
Feel free to experiment with different fresh fruit combinations. Adding apple slices brings a honey-like sweetness to the batch of kombucha, grapefruit brings in some rich sweet variety, and lemon juice allows some tanginess to shine.
If you want a heightened burst of flavor, use ginger kombucha instead of unflavored kombucha.
Serve this tea over ice cream for an even sweeter concoction, similar to a root beer float.
- Prep Time: 10 minutes
- Fermenting Time: 72 hours