Cherry Kombucha

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Author:

Sharon Flynn

Inspired by my very clever friend from my Brussels days - Laura Dickerman who has released her first novel - a brilliant read - Hot Desk.

When I read that the main character had a penchant for cherry kombucha, I knew I had to create - and drink Cherry kombucha as a way to celebrate her and feel connected.

This recipe is to toast Laura’s achievement. Cherry kombucha is delicious - I’ve added a whisper of vanilla and could also put some of the ingredients from my Cola recipe in there - as is - the vanilla adds a Creamy Soda vibe - add the Cola spices and you have Cherry Coke!!

Ingredients

For the base kombucha (first fermentation):

1 litre brewed kombucha (unflavoured, completed first fermentation - see how to brew Kombucha)

Second Ferment:

For the cherry flavour (second fermentation):
150g fresh cherries, pitted and roughly chopped (or 100g frozen cherries, thawed)
∙ 1/2 vanilla pod, split lengthwise (or 1/2 teaspoon vanilla paste)
∙ 1-2 teaspoons raw sugar or honey (optional, for extra carbonation)
Optional additions:
1 cinnamon stick
A few shavings of fresh nutmeg
2-3 slices fresh ginger

Directions

Prepare your cherries: If using fresh cherries, pit and roughly chopped them. Frozen cherries can be used straight from frozen or thawed—both work beautifully.
Combine: Add the cherries and vanilla pod (or vanilla paste) to a clean 1-litre glass bottle or swing-top bottle. If using any optional spices, add them now. Pour your completed kombucha over the fruit and spices, leaving about 5cm headspace at the top.
Second fermentation: Seal the bottle and leave at room temperature (20-24°C is ideal) for 2-4 days. The exact timing depends on your ambient temperature and how fizzy you like your kombucha. Check daily by carefully opening the lid to release pressure and taste.
Strain and bottle: Once you’re happy with the flavour and carbonation level, strain out the cherries, vanilla pod, and any spices through a fine-mesh sieve. Transfer the cherry kombucha to clean bottles and refrigerate.
Serve: Enjoy chilled. The kombucha will keep refrigerated for several weeks, though the carbonation will gradually increase over time.

Recipe Note

Dark cherries provide more flavour - I usually keep a bag of frozen pipped cherries all year as I love fermenting with them.
Carbonation: Be cautious when opening bottles during second fermentation—cherry’s natural sugars can create vigorous carbonation. Always “burp” your bottles daily.
Scaling: This recipe easily scales up or down. Use approximately 150g cherries per litre of kombucha.
Vanilla richness: The vanilla adds a subtle creaminess that rounds out the cherry’s tartness. If using a vanilla pod, you can rinse and dry it after use for another batch or pop it in your sugar jar.

Written by Sharon Flynn

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