With rose buds and blood orange juice, this is a kombucha flavor you’ll come back to time and time again!
I’m always on the hunt for new kombucha flavors. So when my mom raved about her newest store bought favorite – GTs Pure Love Kombucha – I knew I had to make it.
The original flavor is a vibrant combination of hibiscus kombucha, blood orange, and roses. But to keep this flavor attainable to any home brewer, we’re swapping out the hibiscus tea for our classic black tea kombucha.
Throw in dried rose buds for a floral hint and blood orange juice for that gorgeous color, and you’ve got yourself some damn tasty kombucha. Let’s brew!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it.
In order to make this Blood Orange Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Here’s what you’ll need
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Blood Orange Juice: Fresh or store bought orange juice both work here. This will provide the sugars for the bacteria and yeast to feed on, creating fizzy carbonation!
- Dried Rose Buds: As a precaution, ensure these rose buds are food grade (i.e. don’t have added perfumes or chemicals). You’ll usually find these where you would find tea in the grocery (or online here).
How to make blood orange kombucha
This is definitely one of the easier flavors to create. Just bottle everything together, let it ferment, then enjoy!
- Bottle: Evenly distribute blood orange juice and rose buds into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the rose buds.
- ½ gallon kombucha* from a first fermentation (this is not store bought kombucha, 1.9 L)
- ½ cup blood orange juice (120 mL)
- 4 Tbsp dried food-grade rose buds (about 7 g)
- Bottle: Evenly distribute juice and rose buds into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the flowers and fibers. Can be stored in the fridge, tightly sealed, for several weeks.
*Which tea is best? I used black tea kombucha, but green or hibiscus kombucha would also be great.
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Nutrition Information:Yield: 8 Serving Size: 1 cup (depends on fermentation length)
Amount Per Serving: Calories: 79Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 3g