When you have successfully fermented a batch of Kombucha, you will want to try different recipes to flavor and bottle your Kombucha.

Plain kombucha is poured into a dispenser to mix with an infusion or juice to create a flavor.

Plain kombucha is poured into a dispenser to mix with an infusion or juice to create a flavor.

There are four flavors of Kombucha that I make that are consistently my favorites:

Lavender (of course). I like it best prepared with Vanilla.

The antioxidant components of lavender can impact the endocrine system of the body to lower the levels of stress hormones in the body.

Ginger and Ginger Chai is a lovely variation that is especially nice served during the holidays.

Ginger is packed with phenolic compounds that helps improve your digestive system. It reduces the feeling of nausea and bolsters your body’s immune system to combat the common cold, flu and other similar problems.

Fire-starter is a combination of beet, apple, hot pepper and ginger is stimulating, warming and can also offer pain relief:

Beetroot juice is often used in detox diets. This is because it helps in improving the liver function, which in turn helps in removing toxins from your body.

Clinical tests have demonstrated that capsaicin, a substance in hot peppers, is incredibly efficient for reducing as well as stopping cluster headaches, migraines as well as sinus headaches.

Sassafras is like old fashioned root beer. When I was a kid, we dug up Sassafras saplings and boiled the root into a fragrant tea, so the redolence of Sassafras is a very pleasant childhood memory for me.

Sassafras is an effective diuretic and blood thinner that also cleanses the liver and aids in digestion.

Mango Habaneros I love Mango Habaneros ice cream and the combination also makes a killer kombucha!

The following recipes are all designed to be made in combination with 2 quart batches of plain kombucha.

Lavender Vanilla Kombucha

Organic culinary lavender buds and organic vanilla extract.

Organic culinary lavender buds and organic vanilla extract.

Prepare a Lavender Infusion:

Bring 2 quarts of fresh water to a boil. Take the pot off of the heat.

Add 6 TBSPs of culinary lavender buds to the pan.

Stir in 3/4 cup of sugar and 1 tsp of vanilla extract.

Let the lavender infusion come to room temperature.

Flavor & Bottle the Kombucha:

Strain the lavender infusion into a large dispenser or pitcher.

Add about 2 quarts plain kombucha to the lavender infusion.

Be sure to leave approximately 10% of your plain kombucha in your kombucha jar to start another batch of plain kombucha.

Give your lavender infusion and kombucha a stir with a clean wooden spoon.

Dispense or pour the mixture into clean amber bottles with a rubber sealed stopper. The recipe will make enough to fill 6 to 8 bottles. Store the sealed bottles in a dark closet at room temperature. After 5 days, open a bottle to test for desired effervescence and flavor.

Ginger Kombucha

Fresh organic ginger root and Chai tea bags.

Fresh organic ginger root and Chai tea bags.

Prepare a Ginger Infusion:

Take about 6 knobs of fresh ginger, peel and chop well. You will have between 1 and 1 1/2 cups of chopped ginger root.

Put all the ginger into a 2 quart pan of fresh water and bring to a boil. Simmer uncovered for about 15 to 20 minutes. The liquid will reduce by a couple of cups.

Stir in 3/4 cup of sugar. At this juncture, you may also add about 4 Chai tea bags if you wish to make a Ginger/Chai Kombucha.

Let the ginger infusion come to room temperature.

Strain the ginger through a sieve into a large dispenser.

Strain the ginger through a sieve into a large dispenser.

 

 

Flavor & Bottle the Kombucha:

Strain the ginger infusion into a large dispenser or pitcher.

(Save and refrigerate all the leftover chopped ginger to use again when making smoothies).

Add about 2 quarts plain kombucha to the ginger infusion.

Be sure to leave approximately 10% of your plain kombucha in your kombucha jar to start another batch of plain kombucha.

Give your ginger infusion and kombucha a stir with a clean wooden spoon.

Dispense or pour the mixture into clean amber bottles with a rubber sealed stopper. The recipe will make enough to fill 6 to 8 bottles. Store the sealed bottles in a dark closet at room temperature. After 5 days, open a bottle to test for desired effervescence and flavor.

 

Fire Starter Kombucha

Fresh organic beets, apples, ginger, hot pepper and apple cider.

Fresh organic beets, apples, ginger, hot pepper and apple cider.

Juice the following ingredients:

3 medium beets

2 apples

1 large knob of ginger, peeled

1 fresh hot pepper (any variety you like)

Add enough Apple Cider to the juice to make at least a quart of juice.

Let rest until any foam subsides. Pour the beet/apple/hot pepper/ginger juice into a dispenser.

Plain kombucha and an infusion or juice are mixed in the dispenser, then bottled for flavored kombucha.

Plain kombucha and an infusion or juice are mixed in the dispenser, then bottled for flavored kombucha.

Flavor & Bottle the Kombucha:

Add about 2 quarts plain kombucha to the juice in your dispenser.

Be sure to leave approximately 10% of your plain kombucha in your kombucha jar to start another batch of plain kombucha.

Give the juice and kombucha a stir with a clean wooden spoon.

Dispense or pour the mixture into clean amber bottles with a rubber sealed stopper. The recipe will make enough to fill 6 to 8 bottles. Store the sealed bottles in a dark closet at room temperature. After 5 days, open a bottle to test for desired effervescence and flavor.

Sassafras Kombucha

Sassafras root makes a wonderful tea. I use organic sugar to sweeten.

Sassafras root makes a wonderful tea. Use organic sugar to sweeten.

Put 4 TBSPs of sassafras root into a 2 quart pan of fresh water and bring to a boil. Lower heat and simmer uncovered for about 10 minutes. The liquid will reduce by about one cup.

Stir in 3/4 cup or more of sugar to taste.

Let the sassafras tea cool to room temperature.

 

Flavor & Bottle the Kombucha:

Always leave a little starter kombucha to start another batch of plain kombucha.

Always leave a little starter kombucha to start another batch of plain kombucha.

Strain the sassafras tea into a large dispenser or pitcher.

Add about 2 quarts plain kombucha to the sassafras tea.

Be sure to leave approximately 10% of your plain kombucha in your kombucha jar to start another batch of plain kombucha.

Give your sassafras tea and kombucha a stir with a clean wooden spoon.

Dispense or pour the mixture into clean amber bottles with a rubber sealed stopper. The recipe will make enough to fill 6 to 8 bottles. Store the sealed bottles in a dark closet at room temperature. After 5 days, open a bottle to test for desired effervescence and flavor.

Mango Habaneros Kombucha

1 quart bottle of Mango juice (it’s usually blended with other juices)

6 fresh habaneros peppers

1 organic apple

Organic granulated white sugar to taste

Split and seed all the habaneros peppers. Slice the apple. Put them all into a juicer to make about a cup of juice. Pour the quart of mango juice plus the cup of apple/pepper juice into a dispenser.

Flavor & Bottle the Kombucha 

Pour about 2 quarts of plain kombucha into the dispenser with the mango juice. Pour in about 1/3 cup of granulated sugar. Stir well with a clean wooden spoon.

Be sure to leave approximately 10% of your plain kombucha in your kombucha jar to start another batch of plain kombucha.

Dispense or pour the mixture into clean amber bottles with a rubber sealed stopper. The recipe will make enough to fill 6 to 8 bottles. Store the sealed bottles in a dark closet at room temperature. After 5 days, open a bottle to test for desired effervescence and flavor.

After your flavored kombucha is bottled, place it in a closet at room temperature for at least 4 days.

After your flavored kombucha is bottled, place it in a closet at room temperature for at least 4 days.