For a sweet, floral kombucha flavor, you’ll love this Elderflower Kombucha! Add mint for a refreshing kick.
After whipping up a batch of Hugo Cocktails this summer, I was left with a bottle of elderflower syrup awaiting inspiration. It obviously didn’t take long for this Elderflower Kombucha to be the result!
It’s refreshing, floral, and almost pear-like in flavor. It works great on its own, or paired with fresh mint! Let’s brew.
Ingredients for elderflower kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). Black tea kombucha works well here, but I also love to pair elderflower syrup with green tea or even butterfly pea flower kombucha!
- Elderflower Syrup: Elderflower syrup adds both the sugar to power the carbonation and the flavor! You can buy elderflower syrup online or make it yourself.
- Mint (Optional): Fresh mint works well with elderflower, brightening up the deeply sweet syrup!
How to make kombucha with elderflowers
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 (like elderflower syrup) and bottling it.
In order to make this Elderflower Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated.
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 4 tsp elderflower syrup 20 mL
- 8 fresh mint leaves optional
- Bottle: Evenly distribute elderflower syrup into bottles. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top. Optionally add mint to each bottle.
- 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 before serving. Can be stored in the fridge, tightly sealed, for several weeks.
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