Learn how to make your own flavored kombucha. Grab some oranges and cranberries to make this tasty kombucha recipe. Fermented beverages are great for gut health, and this kombucha is great for daily drinking, making cocktails, or gifting for the holidays.
Making your own kombucha is a breeze. I promise.
After realizing the amount of money I was spending on kombucha, I tried making it myself. It worked beautifully, and I’ve been hooked ever sense.
I even took my SCOBY across the country with me on my road trip.
I realize that you might not be as extreme crazy dedicated as me, but if you are drinking kombucha on a regular or even semi-regular basis, then it is worth making it yourself.
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This recipe for Cranberry Orange is a nice fall/winter flavor that uses seasonal fruits to give your kombucha a holiday kick. I am even bottling them to gift to friends. Who doesn’t want a healthier gut?
These 32 ounce bottles are perfect for bottling, flavoring, and giving to your friends. It’s a nice alternative to wine or flavored vodka.
To make Cranberry Orange Kombucha, you’ll need to make a batch of kombucha. Then when you are bottling it, you will add the cooled cranberry orange mixture.
It is a slightly tangy mixture, so I like to brew my kombucha for less time (which makes your kombucha less tart). My standard is 4 weeks, but I will usually do just about 20 days for this flavor. It’s up to you, and you are welcome to add extra sweetener.
This recipe is pretty straightforward. But I love it because it’s a nice change from my regular (but super delicious) Ginger Berryade Kombucha.
Since it uses winter seasonal fruits, it is perfect for the months that berries are no longer in season.
It’s also a great way to use up some of your holiday meal leftover ingredients. So pull out the oranges and cranberries and make this tasty winter-flavored kombucha.
Cranberry Orange Kombucha
Ingredients
- 1/2 cup water
- 1/2 cup fresh cranberries
- 1/2 cup 100% cranberry juice
- 1 1/4 cup orange juice freshly squeezed
- 3 TBSP honey
- 14 cups kombucha
Instructions
- Add the water and cranberries to a medium pot. Bring to a boil and reduce heat to a simmer.
- Add the cranberry juice, orange juice, and honey. Stir well and simmer until the mixture reduces by about half. This should take about 10-15 minutes.
- Remove from heat and let cool.
- Add the mixture to kombucha. You can set aside at room temperature for 24-36 hours for a second ferment or refrigerate immediately. Enjoy!
Notes
Here’s a video for how to make kombucha:
Here’s what I use to make the Kombucha:
Meme
Doesn’t this recipe look good?! You should probably pin it for later:
Thank you for the recipe on how to make my own fruity kombucha! This sounds absolutely delicious. I’ve tried different store-bought kombuchas in the past, but I definitely think it would be a ton of fun to try and make my own at home. This seems so easy once you have your kombucha made. I think making the actual kombucha is the hard part. But thankfully, you linked a video on how to do it! Thanks again for sharing.
Yay! You’re welcome 🙂 It’s so satisfying to make! And so much easier than you think. A tiny bit time consuming, but you basically just make sweet tea and let it ferment. Then when you bottle it, you add flavoring. Enjoy!
I can’t wait to make this one – I’ve been on a kombucha kick lately!
I’ve never tried homemade kombucha- but I think its about time. I didn’t know it could be that easy- and probably much more affordable than buying it at the store.
I love these seasonal flavors in kombucha!!
I love the idea of making my own kombucha. Def going to try this!!
I can’t wait to give this a try for Thanksgiving this year!
May or May not have to make a few batches of this for the holiday season!!!
I am cooking it now. Nothing was said about straining out the berries but yours looks very clear. Hmmmm. Guess I’ll pour through strainer before adding to kombucha. I love finding new recipes and this looks great, but it kinda bugs me when I have a question like this because it wasn’t addressed.
Hi Barbara, that’s exciting that you are trying out the recipe!! I’m sorry you had questions about the recipe and felt frustrated. Sometimes I make mistakes and leave out a step… I actually do not strain the mixture because I don’t mind the texture. You can strain if you want or not; the first few glasses of the bottle will likely not have much fruit in it. However, the later glasses probably will.
Thanks for bringing my attention to this – I’ll be sure to add the details to the recipe for future recipe viewers 🙂
This sounds delish! But i heard you arent supposed to put honey into a sugar based kombucha because you are introducing different microbes into the fermented tea. You can only use sugar. Introducing foreign microbes kills the scoby too. You cannot reuse it.. The sugar feeds the microbes so most of it is absorbed anyway. If u make honey based Kombucha it is called Jun and i heard is tricky to make – not for beginners. Dont believe me? Look it up.
Hi Kelly, you are correct in that you only use sugar – not honey – for kombucha. This recipe uses already brewed plain kombucha and flavors it.
It assumes that you have made 2 gallons of plain kombucha, taken the 2 cups of plain kombucha to brew another batch (which is completely separate from this), and are using the remaining 14 cups of brewed kombucha (that is no longer being fermented and is ready for consumption) for flavoring. Therefore, you are not affecting the SCOBY or the plain kombucha you continue to brew. You are simply flavoring the batch. Hope that helps!
Oh yeah Im brewing 2 gallons now so im def making some of this. thank you
Exciting!! Enjoy 🙂
P.S. You are welcome to substitute the honey with granulated sugar if desired.