Although I love making kombucha at just about any time of the year, summertime is my favorite time. Why? Because of all the fresh fruit, of course!
I belong to a local farm share and receive fresh locally grown fruit weekly for the entire summer. Sure, we love to eat the fruit by itself. But adding fresh fruit that is in season really takes your kombucha brew to a whole new level!
New To Kombucha?
If you are already a Kombucha brewer, then you already know that Kombucha is a very healthy probiotic fermented tea. If, however, you are new to this wonderful tonic, please see my post on How to Make Kombucha.
I currently use the batch method of brewing in one gallon glass jars, since I have the most control over my brew and it’s faster. When my initial brew is complete, I simply take one cup of Kombucha out of my gallon size jar (½ cup out of a ½ gallon size jar) to be used as starter liquid in my next batch. I then remove the SCOBY (Symbiotic Culture of Bacterial and Yeast) and either place it and the starter liquid in a new brew, or in a SCOBY hotel for later use. You’re jar is now ready for flavoring!
Flavoring
When you flavor your kombucha, it is considered a second fermentation. It’s as easy as placing fresh fruit, dried fruit, fruit juice, zest, etc., in ½-gallon or 1-gallon jars full of Kombucha. (See “summer flavor combinations” below.) There’s no need to strain the Kombucha at this point. Once your flavor has been added to each jar, cover each jar with a cloth and a rubber band or a Brewer Cap. Set the jar in a place that gets indirect sunlight, stays warm and is away from drafts.
Once you have placed your Kombucha jar in a good spot, leave it to ferment a second time for an additional 3 to 5 days. I generally brew for 5 days. Note that moving the jar will disrupt the fermentation process, so it is best to leave it undisturbed.
You can taste the brew periodically with a straw and when it reaches your desired flavor, it is ready to harvest. Strain the spent fruit, yeast and SCOBY that may have formed in the jar. You can eat the spent fruit, throw it in the trash (gasp!), or compost them.
There are also some unique ways you can consume your SCOBY and spent fruit, if you are adventurous. Or even better, you can give them to your chickens, if you have them. Chickens love SCOBYs and spent fruit! Then, bottle and enjoy your brew!
Temperature Issues?
It is important to note that Kombucha brews optimally at a temperature of 78⁰F to 80⁰F. However, a temperature of anywhere between 75⁰F and 85⁰F will result in a good brew.
If you cool your house during the summer months with an air conditioner or swamp cooler, you may have trouble keeping the brew at optimal temperatures. If temperatures consistently fall below 75⁰F, consider investing in Kombucha warmers and a good cycle timer to keep your brew temperatures optimal. You may also consider keeping your home temperature a little warmer.
Summer Flavor Combinations
Here are my top 11 summer flavor combinations. They have ALL resulted in absolutely delicious kombucha brews!
1. Pink Lemonade
Who doesn’t like pink lemonade, am I right? This is a great kombucha to kick off the summer! Strawberries usually ripen for the picking sometime in early June and cherries are ripe enough to pick in mid to late June. Either strawberries or cherries work well with this brew. Try them both and find out which is your favorite!
| Pink Lemonade | ½ Gallon | 1 Gallon |
| Strawberries or Cherries, Fresh or Frozen & Chopped | 1/4 Cup | 1/2 Cup |
| Fresh Thyme (Optional) | 1 Sprig | 2 Sprigs |
| Fresh Lemon Juice | 1 Tbsp | 2 Tbsp |
2. Cherry Cream Soda
Anything with cherry in its name is my absolute favorite! And this Cherry Cream Soda Kombucha is no exception. I get giddy when summer starts, because I know fresh cherries will soon be available.
I find myself buying another pound or two at the grocery store each week, even though I get 2 pounds a week delivered from my local farm share! Since they are only available for a short window of time, I can’t seem to help myself. It’s almost an obsession. Don’t judge!
In any case, if you only try making one summer kombucha flavor this summer, this is it!
| Cherry Cream Soda | ½ Gallon | 1 Gallon |
| Cherries, Pitted & Quartered | 1/4 Cup | 1/2 Cup |
| Vanilla Bean, Chopped | 1/4 Bean | 1/2 Bean |
| Honey, raw & unfiltered | 1-1/2 Tsp | 1 Tbsp |
3. Blueberry Lavender
When I think of blueberries, I always think of the 4th of July. Maybe it’s because blueberries start to make their appearance sometime in late June or early July, just in time for the 4th. In any case, this brew makes a perfectly festive flavor for our Independence Day.
What makes it even more tasty is the addition of lavender flowers to the brew, which adds a nice floral flavor that pairs well with the blueberries.
| Blueberry Lavender | ½ Gallon | 1 Gallon |
| Blueberries, Halved | 1/2 Cup | 1 Cup |
| Dried Lavender Flowers | 1 Tsp | 2 Tsp |
4. Berry Cherry Lime
Here’s another brew to make while both blueberries and cherries are in season! This berry combo, with a hint of lime, is a refreshingly fruity flavor you won’t want to miss!
| Berry Cherry Lime | ½ Gallon | 1 Gallon |
| Blueberries, Halved | 2 Tbsp | 1/4 Cup |
| Cherries, Pitted & Quartered | 2 Tbsp | 1/4 Cup |
| Lime Juice | 1-1/2 Tsp | 1 Tbsp |
5. Blackberry Mint
In mid-July, blackberries are in season. And they are delicious little gems when they are ripe! My kids can’t get enough of these when they are available. But I’m usually able to snag a cup or two for making kombucha. Especially because this is one of their favorite flavors!
And mint…well, it’s just about always in season! Mint, of all varieties, grows very aggressively. If you are the lucky recipient of a boat load of fresh mint, this is an excellent way to use a bit of it up. Although, a little goes a long way! You only need a teaspoon or two to flavor your jar.
Paired together, this blackberry mint brew is packed with flavor and is perfect for a hot summer’s day.
| Blackberry Mint | ½ Gallon | 1 Gallon |
| Blackberries, Quartered | 6 Tbsp | 3/4 Cup |
| Fresh Mint, Chopped | 1 Tsp | 2 Tsp |
6. Apricot
Apricots are cute little fruits. I love when they start to make their appearance in late July. Although, because they are often small, you need quite a few of these to make a gallon brew! But no worries, there are usually plenty for the taking.
This apricot brew boasts a smooth and sweet flavor that tastes great on its own. However, adding a bit of Amaretto to it makes it a tasty evening mixed drink that you’ll most definitely enjoy!
| Apricot | ½ Gallon | 1 Gallon |
| Fresh Apricots, Chopped | 1/2 Cup | 1 Cup |
7. Aronia Berry
Aronia berry kombucha is my all-time second favorite kombucha flavor, just under Cherry Cream Soda. Although you can make it all year long with Aronia berry concentrate, it is far better to use fresh Aronia berries when they are in season in mid-August.
Aronia berries are also known as chokeberries (not chokecherries). These small black berries grow on the Aronia melanocarpa bush and are rather tart, when eaten by themselves. However, these little berries are packed with antioxidants and are delicious when used to brew kombucha with a bit of honey. It is a flavor you won’t want to miss!
| Aronia Berry | ½ Gallon | 1 Gallon |
| Aronia Berries | 2 Tbsp | 1/4 Cup |
| Honey, raw & unfiltered | 1-1/2 Tsp | 1 Tbsp |
| OR | ||
| Aronia Berry Concentrate | 1-1/2 Tsp | 1 Tbsp |
| Honey, raw & unfiltered | 1-1/2 Tsp | 1 Tbsp |
8. Hibiscus Watermelon
Watermelon is the epidemy of summer. And no summer kombucha listing would be complete without a watermelon flavoring!
Although we think of watermelon when we think of summer, it really isn’t available, naturally, until late August here in Colorado! That was a surprise to me, when I first started getting locally grown food, since I see watermelons popping up in stores as early as Memorial Day!
It’s true, I generally can’t wait that long and end up buying a few in the stores earlier than August. But truly, the late August harvests of watermelon here at home are the best in flavor. And when paired with hibiscus flowers, this fruity sweet kombucha brew is delicious. It is definitely worth the wait!
| Hibiscus Watermelon | ½ Gallon | 1 Gallon |
| Watermelon, Diced | 6 Tbsp | 3/4 Cup |
| Dried Hibiscus Flowers | 1/2 Tsp | 1 Tsp |
9. Lemon Lavender
Citrus flavored drinks are another that remind me of summer. And, although, you can find lemons and lemon juice in just about any store, I’m certain they don’t grow around these parts! But alas, I always have lemons in my home, because of the many health benefits they bring.
For this brew, only the zest from the peel is used and only a little bit! This is another case where a little goes a long way. Lavender flowers mellow out the tartness of this drink, which makes for a great substitute for sugary, sweet lemonade on a hot summer’s day.
| Lemon Lavender | ½ Gallon | 1 Gallon |
| Lemon Zest | 1 Tsp | 2 Tsp |
| Dried Lavender Flowers | 1/2 Tsp | 1 Tsp |
10. Limeade
Similar to lemons, limes are also grown elsewhere. However, you can find them year-round at your local grocers. As with the lemon lavender brew, only the zest from the peel of the lime is used in this brew. And again, only a little is need, since the oils in the peel are so potent!
Only a little honey is needed to add a mellow sweetness to this drink. It is yet another refreshing brew to have in the summer.
| Limeade | ½ Gallon | 1 Gallon |
| Lime Zest | 1 Tsp | 2 Tsp |
| Honey, raw & unfiltered | 1-1/2 Tsp | 1 Tbsp |
11. Pineapple
Last, but not least, is pineapple! Although this sweet fruit is most widely found in tropical regions, it certainly finds its way into our grocery stores.
I don’t often eat foods that aren’t grown locally, but I do make an exception for pineapple in the summer. It is my second favorite fruit, next to cherries! If you like pineapples as much as I do, you’ll love this fruity flavor this summer!
Bonus Mixed Kombucha Drinks!
I’ll admit, I don’t drink much alcohol these days. However, after a long day of raising four crazy, small children, it’s enough for anyone to enjoy a relaxing drink every now and then!
I have found that one of my favorite ways to enjoy an alcoholic drink at the end of the day is to add a little kombucha to it!
It is much healthier to add kombucha to your mixed drink or glass of wine than it is to add juice or soda. It adds a lot of flavor and you still get all the health benefits of drinking kombucha. In addition, the kombucha enhances the flavor of whatever liquor you are using and makes for an absolutely delicious drink! Here are my three favorites:
1. Aronia Berry Malbec
Wine, by itself, is a little bitter tasting. The Aronia berry kombucha compliments this wine well, in that it adds just a little bit of fruitiness. I prefer to drink this wine mixture at room temperature. Although, it is equally delicious chilled. It is so delicious, I have a difficult time drinking a glass of wine without Aronia berry kombucha in it these days!
| 4 Ounces | Malbec Wine |
| 2 Ounces | Aronia Berry Kombucha |
Combine wine and kombucha in a wine glass. Swirl to combine and serve.
2. Cherry Amaretto Cream Soda
In my younger days, I loved drinking Amaretto Stone Sours. Although I still love that drink, I have rediscovered Amaretto liquor with Cherry Cream Soda kombucha! If you like cherries and almonds, this mix drink might become your next favorite!
| 7 Ounces | Cherry Cream Soda Kombucha |
| 1 Ounce | Amaretto Liquor |
Combine kombucha and Amaretto liquor in a low-ball glass. Stir to combine and serve. Serve over ice, if desired. Garnish with a few cherries on a stir stick.
3. Lemon Lavender Vodka
Vodka lemonade is another one of my favorite drinks. So, pairing lemon lavender kombucha with vodka was a no-brainer! However, be sure to look for gluten-free varieties, if you are sensitive to gluten. For a complete list of gluten-free and grain-free vodkas, see this Ultimate Guide to Gluten-Free Vodka. The author lists over 40 brands of vodkas to choose from!
| 11 Ounces | Lemon Lavender Kombucha |
| 1 Ounce | Vodka |
Combine kombucha and Vodka in a tall glass. Stir to combine and serve. Serve over ice, if desired. Garnish with a slice of lemon.
I hope you have time to kick back and enjoy yourself this summer in the sun. And while you are at it, make it deliciously, kombucha-filled! Inviting healthy microbes into your life, while basking in the sun, is just about the healthiest thing you can do for yourself!
How will you be flavoring your Kombucha this summer? Please share below.
Related Articles:
