This Lemon Ginger Kombucha recipe has a classic citrusy flavor, perfect for your homemade kombucha!

lemon ginger kombucha in glasses

There’s a magical tonic the tulip-man blends up anytime one of us so much as sneezes. It involves blending lemon and ginger and good quality honey, which he then uses as a syrup for adding instant, healthy flavor to water.

So naturally, I had to make a kombucha version of it. Because lemon + ginger + kombucha is a match made in heaven. The result is a slightly tart, slightly sweet, seriously refreshing kombucha! It can even be made low carb if that’s your thing by simply omitting the honey. Let’s brew.

lemon ginger kombucha in fermentation bottles

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today with this kombucha!)

In order to make this citrusy kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated!

Kellie asks:

“This is, hands-down, the favorite flavor of my friend and daughter (and of course me). But the ginger never dissolves it turns into a cork-y texture and flavor and I have no idea how to filter it out and still drink it out of the bottle from the second fermentation. Should I filter it and pour it into a clean bottle after the second fermentation? Suck it up and drink it from a glass? Are there fermentation special bottles with fancy filters on them? Help!”

Read my full reply below ↓

INGREDIENTS FOR LEMON GINGER KOMBUCHA

  • Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
  • Lemon: Fresh lemon juice is packed with flavor and antioxidants, and gives this kombucha a delightfully tart taste.
  • Ginger: We’ll chop it finely (or grate it) to infuse the kombucha with ginger flavor.
  • Honey: A dash of honey will provide the sugars needed to carbonate the kombucha. For a vegan option, substitute the honey for white sugar.

For a fun twist, you can also try adding pepper to your kombucha (like the tulip-man did with this Spicy Ginger Kombucha). Or add some cloves and orange juice to make a delicious Ginger Ale Kombucha. Or replace the lemon with grapefruit like in this Ginger Grapefruit Kombucha.

lemons, ginger, and kombucha in bottles

HOW TO MAKE LEMON GINGER KOMBUCHA

Making your own Lemon Ginger Kombucha is super easy. The process goes something like this:

  1. Prep: Juice the lemons and finely chop or grate the ginger.
  2. Bottle: Add kombucha, lemon juice, ginger, and honey to fermentation bottles.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Chill in the fridge before serving.

P.S. this lemon kombucha is so tasty when used to make a kombucha shandy!

rate pin print

Home Brewed Lemon Ginger Kombucha

4.60 from 15 votes
By: Sarah Bond
Prep: 3 days
Total: 3 days
Servings: 8 Cups
This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!

Equipment

Ingredients 

  • ½ gallon kombucha from a first fermentation, this is not store bought kombucha, 1.9 L
  • 2 lemons, ¼ cup lemon juice
  • 1 thumb fresh ginger, 1 Tbsp chopped or grated
  • 2 tsp honey, sub white sugar for vegan option
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Instructions 

  • Prep: Juice the lemons (you need ¼ cup of juice). Finely chop or grate the ginger (you need 1 Tbsp).
  • Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Equally distribute lemon juice, ginger, and honey into bottles. Seal tightly.
  • 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. Can be stored in the fridge, tightly sealed, for several weeks.

Notes

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

Nutrition

Serving: 1Cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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22 Comments

  1. KATHY MCLAUGHLIN says:

    Loving your information. If brewing all one flavor, is there a reason you can’t just add your flavoring and sugar into the 1/2 gallon of kombucha and than just distribute between bottles? I think this is much easier.

    Reply
    1. Sarah Bond says:

      So glad you’re enjoying the info—thanks for the kind words! 🙌 And yes, you absolutely can mix your flavoring and sugar into the full batch before bottling—especially if you’re doing just one flavor. It’s a super efficient way to get even distribution and saves a ton of time compared to adding ingredients bottle-by-bottle. Just be sure to stir gently (to avoid too much oxygen) and taste before bottling so you know it’s balanced. Easier and effective—sounds like a win to me!