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Hibiscus kombucha in a glass with a paper straw
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4.50 from 12 votes

Hibiscus Kombucha (1st or 2nd Fermentation Options)

You can use hibiscus flowers in either the first or second fermentation of kombucha. Pick one and let's get brewing!

Prep Time3 days
Total Time3 days
Course: Flavors
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: floral kombucha, flower kombucha, hibiscus kombucha, pink kombucha, tropical kombucha
Servings: 1 gallon
Author: Sarah Bond

Equipment

Ingredients

If using hibiscus in 1st fermentation

  • 14 cups water
  • 1 cup white sugar
  • 1 cup dried hibiscus flowers
  • 2 cups unflavored kombucha
  • 1 SCOBY

If using hibiscus in 2nd fermentation

  • 4 cups kombucha from a first fermentation can be black or green tea
  • 2 tsp dried hibiscus flowers
  • Optional extras dash of sugar/honey, mashed fruit

Instructions

1st Fermentation Option

  • If using hibiscus in the 1st fermentation, please follow our 1st fermentation instructions here, simply substituting the black tea bags for dried hibiscus flowers. Be sure to strain out the hibiscus before adding the SCOBY.

2nd Fermentation Option

  • Bottle: Evenly distribute hibiscus into fermentation bottles, along with optional extras. 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. This process will go faster in warmer climates, and slower in cooler climates.
  • Enjoy: Chill in the fridge before serving, straining out the flowers before serving. Can be stored in the fridge, tightly sealed, for several weeks.