Cherry Kombucha
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!!
Here’s how you can make it too:
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
Method
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve: Enjoy chilled. The kombucha will keep refrigerated for several weeks, though the carbonation will gradually increase over time.
Notes
∙ 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.
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