This cherry kombucha is packed with sweet cherries and fragrant vanilla, making for a delicious kombucha flavor you’ll love!
It’s almost the most wonderful time of the year…kombucha season!
I know, I know. You can brew kombucha all year long, of course. But fermentation just goes so much faster in the summer, churning out more bottles of kombucha than I usually know what to do with.
So in celebration of this wonderful time of year, let’s spotlight one of summer’s best fruits – cherries!
Cherries give kombucha a gorgeous color and tasty flavor, ranging from deeply sweet to tart, depending on what cherries you use. And when pair with a touch of vanilla and almond (either in almond extract or amaretto form)…perfection.
There are two main fermentation phases when making kombucha:
- First Fermentation: When you transform tea into kombucha (see our guide to making kombucha).
- Second Fermentation: When you carbonate the kombucha by adding flavor and sugars (like cherries) and bottling it.
In order to make this Cherry Pie Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Ingredients for this Cherry Kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I used green tea kombucha to make this flavor, though black or even hibiscus would work beautifully.
- Cherries: Use either fresh or frozen (and thawed) cherries here. You can also sub your other favorite berries, like strawberries, blackberries, or blueberries
- Vanilla: A dash of vanilla extract brings that distinct pie flavor. You can also use a vanilla bean (or even just the scraped out pod) to give this kombucha its vanilla flavor.
- Optional Almond: Almond and cherries are a match made in heaven. You can either add a dash of almond extract before fermenting, or serve this cherry kombucha with a shot of amaretto!
How to make this cherry pie kombucha
This is one of the easier flavors to make. It just involved pureeing, bottling, and fermenting!
- Puree: Puree the cherries into a paste, adding a splash of kombucha as needed to get things moving. This will expose more surface area for the bacteria and yeast to eat away at the sugars.
- Bottle: Evenly distribute mashed cherries and vanilla 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 fiber. Optionally serve with a touch of amaretto!
Cherry Pie Kombucha
- ½ gallon green tea kombucha* from a first fermentation this is not store bought kombucha, 1.9 L
- ½ cup packed cherries fresh or frozen and thawed
- ½ tsp vanilla extract
- Optional: ¼ tsp almond extract or amaretto liqueur
- Puree: Blend cherries into a thick paste, adding a splash of kombucha as needed to get things moving.
- 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 fruit fibers. Optionally serve with a splash of amaretto.
- *I used green tea kombucha, though you can use black or even hibiscus tea with this recipe.
- Can be stored in the fridge, tightly sealed, for several weeks.
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