This Pomegranate Kombucha is an easy and festive kombucha flavor for trying out on your next batch of home brewed kombucha!
We’ve been anxiously waiting for pomegranates to go back in season so we could make kombucha! Because something about the fizzy tartness of kombucha just begs to be paired with pomegranate.
Never mind the fact that after all of the waiting for fresh pomegranates, we’re simply using store bought pomegranate juice here (because who has time for the mess of juicing them yourself?). But that’s not to say you couldn’t sprinkle a few pomegranate arils in this kombucha for an ultra-festive pop of color.
We’re throwing in a few slivers of fresh ginger for added zing and fizz. You could also throw in some orange or lemon juice (or zest) for an added pop of flavor!
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 pomegranate juice and ginger) and bottling it.
In order to make this Pomegranate Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Ingredients for this pomegranate ginger kombucha
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Pomegranate Juice: We opt for store bought pomegranate juice here, which is easier that tackling the messy pomegranate fruit.
- Ginger: Fresh grated ginger is magic in kombucha, adding major fizz factor.
How to make pomegranate kombucha
Making your own pomegranate kombucha is super easy. The process goes something like this:
- Bottle: Evenly distribute pomegranate juice and fresh ginger 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 fibers.
- 1/2 gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1/2 cup pomegranate kombucha can sub cranberry juice, 120 mL
- Thumb of fresh ginger grated or sliced
- Bottle: Evenly distribute pomegranate juice and fresh ginger into fermentation bottles*. Pour in first fermentation 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 fibers. Can be stored in the fridge, tightly sealed, for several weeks.
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5 thoughts on “Pomegranate Kombucha”
Instead of using black tea to make the kombucha for the pomegranate flavored kombucha, I use 2 tbsp. loose leaf rooibis tea in F1. It is amazing! Goes so well with the pomegranate and ginger taste!
How about pomegranate molasses? And I was thinking different flavors for each bottle (25oz)…so would a tsp of sweetener be correct for each bottle? Or tsp & 1/2? If I make lemon/ginger, do I still add a sweetener? Thank you for all you advice????
That sounds delicious! I think a tsp would do that job. And with lemon/ginger you might just add a touch of honey to help with carbonation! 😀
If I have organic pomegranate powder, how much do I use per litre bottle?
I’m honestly not sure on this one! I’d probably start small at about 1 teaspoon then work my way up.