Learn how to make your own flavored kombucha. Grab some oranges and cranberries to make this tasty kombucha recipe. Fermented beverages are great for gut health, and this kombucha is great for daily drinking, making cocktails, or gifting for the holidays.
Making your own kombucha is a breeze. I promise.
After realizing the amount of money I was spending on kombucha, I tried making it myself. It worked beautifully, and I’ve been hooked ever sense.
I even took my SCOBY across the country with me on my road trip.
I realize that you might not be as
extreme crazy dedicated as me, but if you are drinking kombucha on a regular or even semi-regular basis, then it is worth making it yourself.
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This recipe for Cranberry Orange is a nice fall/winter flavor that uses seasonal fruits to give your kombucha a holiday kick. I am even bottling them to gift to friends. Who doesn’t want a healthier gut?
To make Cranberry Orange Kombucha, you’ll need to make a batch of kombucha. Then when you are bottling it, you will add the cooled cranberry orange mixture.
It is a slightly tangy mixture, so I like to brew my kombucha for less time (which makes your kombucha less tart). My standard is 4 weeks, but I will usually do just about 20 days for this flavor. It’s up to you, and you are welcome to add extra sweetener.
This recipe is pretty straightforward. But I love it because it’s a nice change from my regular (but super delicious) Ginger Berryade Kombucha.
Since it uses winter seasonal fruits, it is perfect for the months that berries are no longer in season.
It’s also a great way to use up some of your holiday meal leftover ingredients. So pull out the oranges and cranberries and make this tasty winter-flavored kombucha.
Cranberry Orange Kombucha
- 1/2 cup water
- 1/2 cup fresh cranberries
- 1/2 cup 100% cranberry juice
- 1 1/4 cup orange juice freshly squeezed
- 3 TBSP honey
- 14 cups kombucha
- Add the water and cranberries to a medium pot. Bring to a boil and reduce heat to a simmer.
- Add the cranberry juice, orange juice, and honey. Stir well and simmer until the mixture reduces by about half. This should take about 10-15 minutes.
- Remove from heat and let cool.
- Add the mixture to kombucha. You can set aside at room temperature for 24-36 hours for a second ferment or refrigerate immediately. Enjoy!
Here’s a video for how to make kombucha:
Here’s what I use to make the Kombucha:
Doesn’t this recipe look good?! You should probably pin it for later: