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Carbonated rose kombucha in a glass on a white background

Rose Kombucha

Prep: 3 days
Total: 3 days
Servings: 8 cups
Author: Sarah Bond
How to make a delightfully floral rose kombucha! With just dried rosebuds and a few cherries (or sugar), your kombucha is transformed into a delicate rose flavor that you're going to love!
4.7 from 23 votes
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Ingredients

  • 1/2 gallon kombucha* from a first fermentation this is not store bought kombucha, 1.9 L
  • 8 to 10 cherries** fresh or frozen and thawed
  • 4 Tbsp dried food-grade rose buds about 7 g

Instructions 

  • Bottle: Mash cherries into a rough paste. Evenly distribute rose buds and mashed cherries 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.

Notes

*I used green tea kombucha here, but black or hibiscus tea would also pair well with rose.
**Feel free to substitute a red berry (like strawberries or raspberries), or use 2 to 4 Tbsp of honey or sugar.

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Nutrition

Serving: 1cup (depends on fermentation length) | Calories: 64kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 12mg | Fiber: 2g | Sugar: 4g