Orange Cranberry Kombucha Recipe! - The Organic Goat Lady (2024)

Do you like to make and flavor your own kombucha? If so then you will love this Orange Cranberry Kombucha Recipe!

This is a great kombucha recipe for any occasion! It makes an excellent kombucha for Christmas time, or a wonderfully sweet yet tart flavor to quench your thirst during the hot summer!

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✅ In a Hurry? Get Started Brewing and Flavoring Your Own Homemade Kombucha NOW!

Join me in the Scoop On Booch and you will be enjoying your own healthy kombucha for just cents per bottle. Increase your energy, decrease sugar cravings and take charge of your health now by learning everything you need to know about creating healthier than store bought kombucha for you and your family!

This kombucha combines two of my favorite flavors!

The sweetness of the orange goes so well with the tartness of the cranberry!

Kombucha, of course, is amazing on its own.

But when you add the cranberry orange flavor to this fizzy beverage it is really, really good!

Use this kombucha during the holidays, or year around! It fits in during any season:)

Before you begin!

First, if you are new to making your own Kombucha (or even if you are not new;) be sure to check out Why You Should Use The Kombucha Continuous Brew System.

Continuous Brew Kombucha

The Continuous Brew System is the best and easiest way to make Kombucha.

Not only will it save you lots of time, but it will keep you in steady supply of Kombucha that is actually more nutritious!

If you haven’t tried it you really should! It will change your life!

And, be sure to check out The Best Tasting Kombucha Tea Blend! This tea blend makes an amazingly smooth tasting kombucha full of amazing health benefits!

Also, if you like these, then be sure to check out the Tasty Booch Recipe Book! This book is a compilation of my family’s favorite flavors! Kid tested and approved, the recipes in this book are sure to convert even your pickiest eater (including husbands;) into kombucha fans!

Flavoring Kombucha

Ok, first let’s go over our ingredients and supplies.

If you are using the Continuous Brew System this will be really easy! With it’s easy fill spout, filling bottles is a dream!

1. Bottles

I usually use bottles that I have saved from store bought Kombucha, or you can purchase these glass bottles that are the same size.

Also, I want to start experimenting with these swing top glass bottles to see if they will make a more fizzy second ferment.

I will keep you posted with the results!

2. Cranberry Juice

I use organic pure cranberry juice, not a cranberry juice co*cktail (although that would probably be yummy too:). Pure cranberry juice is more tart than a blended juice.

3.Orange Juice

You can juice your own or buy store bought organic orange juice.

How To Flavor Kombucha

Ok, now that you’ve gathered your ingredients, let’s get started!

1. First add 1 ounce of cranberry juice to your bottles.

This is a matter of preference so feel free to experiment with the amount to find the flavor that you enjoy most!

2.Next add about 2 to 3 ounces of orange juice to your bottles.

This is also according to taste. I don’t usually measure it exactly, I just kind of eyeball it.

The above picture shows how much of both juices combined that I add to my bottles.

3. The last ingredient that you need to add is your prepared Kombucha!

Fill it all the way to the top.

4. And finally, you are going to screw on the lids and put your bottles in a dark cabinet.

You want to allow your Kombucha to complete it’s second ferment.

This will take anywhere from one to three days. You need to leave it for at least a full 24 hours to give the Kombucha time to eat a portion of the natural sugars in the flavorings.

The longer you leave it the more fizzy it will be.

But do not leave it longer than the three days. Leaving it longer than the three days will increase the alcohol content of your Kombucha, making it unsafe for children.

And that’s it! How easy is it to make Cranberry Orange Kombucha?!

How do you like this flavor?

Is this a flavor that you enjoy during the holidays or year around?

Please leave me a comment below letting me know how much you enjoy it!

Kombucha Flavors

Fall Spice Kombucha

Mango Kombucha

Hibiscus Kombucha

Lavender Lemon Kombucha

Holiday Spice Kombucha

Apple Cinnamon Kombucha

Chamomile Kombucha

Rose Kombucha

Disclaimer:

The information provided on this site is for educational purposes only. I do not prescribe, diagnose or treat any medical conditions. Please consult your health care provider before implementing any of the information provided on this site.

Read my full disclaimer here.

Orange Cranberry Kombucha Recipe! - The Organic Goat Lady (2024)

FAQs

Can I use orange juice for second fermentation kombucha? ›

Transfer half of the homemade kombucha and half of the orange juice to a ½-gallon pitcher and stir. Pour the orange kombucha into 16-ounce sanitized glass bottles and seal. Leave the bottles in a warm, dark spot in your house (a pantry or a closet works great) for 3 days to allow for secondary fermentation.

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Is cranberry kombucha good? ›

Not only does cranberry kombucha taste great, but it's also high in antioxidants and vitamin C.

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Can you use dried cranberries in kombucha? ›

To each jar or bottle, add some juice, herbs (if you'd like) and (this is KEY) some dried fruit (like dried cranberries or raisins). The sugar in the dried fruit will continue to feed the bacteria, and will also make the kombucha fizzy. Another thing that helps will fizz factor: dried ginger.

How do you make kombucha? ›

JUST THE GIST: MAKING HOMEMADE KOMBUCHA

Instructions: Dissolve sugar in water, steep tea, let it cool, remove tea bags, add vinegar or starter tea, and SCOBY, cover, and culture for 7-30 days at room temperature (68-85°F) out of direct sunlight. Retain tea and SCOBY for the next batch. Repeat.

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What happens if you leave kombucha to ferment too long? ›

If you leave kombucha on the counter with the scoby too long, you get something that taste like vinegar and can be used to replace vinegar in recipes. But the addition of the juice in this case fed the active yeast and bacteria in the kombucha.

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Why is my kombucha not fizzy after second fermentation? ›

If you're not getting good fizz, it may just be because you're cleaning too much yeast out of your brew.

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Is there a downside to kombucha? ›

Kombucha tea has caused stomach upset, infections and allergic reactions in some people. Kombucha tea is often made (brewed) in homes under unclean conditions. This makes it likely that bad bacteria can grow. Also, when the tea is made with ceramic pots that have lead in them, lead poisoning happens.

Who should not drink kombucha? ›

Pregnant and breastfeeding women, children, and individuals with liver or kidney disease, HIV, impaired immune systems, and alcohol dependency should avoid kombucha. For others, kombucha is a wonderfully refreshing beverage that has many benefits, when made safely and consumed moderately.

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Is it OK to have kombucha everyday? ›

While a glass of kombucha is A-OK, drinking multiple servings every single day may not be the best choice," Manaker says, noting that it might invade the space of good ol' H2O, can contain some caffeine from the tea, and could do a number on your teeth due to its acidity.

Why can't you use flavored kombucha to make a SCOBY? ›

Added flavors can disrupt the growth and health of the good bacteria and yeast. This compromises the strength and balance of the delicate brew ecosystem.

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Can you use mason jars for second fermentation kombucha? ›

-Use long necked swing top bottles. If you use old kombucha bottles, try putting a small square of parchment paper or plastic underneath the cap to get a tighter seal. I do not recommend wide or narrow mouth mason jars, it exposes too much of the kombucha to oxygen and doesn't dissolve as much into the liquid.

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Does kombucha hydrate or dehydrate you? ›

An effective way to replenish hydration to the cells is through electrolytes. Kombucha is high in natural electrolytes and can help you get hydrated faster than just plain water. The process of kombucha fermentation relies on sugar for the cultures to feast on, but that doesn't mean it's a high-sugar drink.

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What is the best sugar for kombucha? ›

Cane sugar is the most common type of sugar that is used for brewing Kombucha. Most people use “plain white sugar” – you want to make sure the package says “cane sugar” on it or you are most likely using GMO Beet Sugar.

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What is the best tea for kombucha? ›

Long story short: Plain, black tea is best for your kombucha.

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How often should you drink kombucha? ›

He says4 oz a day would be a healthy amount to consume for most people. The Centers for Disease Control (CDC) also recommends that kombucha be consumed in moderation, and one to three 4-oz cups per day is safe to consume. That means you shouldn't generally consume more than 12 ounces of kombucha a day.

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Can you use orange juice for kombucha? ›

This delicious orange kombucha recipe can be made in 10 days at home using 1 Scoby (Symbiotic Culture Of Bacteria and Yeast), starter tea (old kombucha you can get some from a friend or store-bought kombucha), tea bags, white sugar and 100% orange juice since we are making orange kombucha!

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Can you use orange juice to make kombucha? ›

Making your own orange flavored kombucha is super simple and goes something like this: Bottle: Evenly distribute orange juice and vanilla into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.

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What happens if you ferment orange juice? ›

Fermented orange juice can be safe to drink if it is made and stored properly. Fermentation is the process by which yeast and bacteria break down the sugars in the juice, producing alcohol and carbon dioxide.

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What should I add to my second fermentation kombucha? ›

The secondary fermentation is where most of the carbonation magic happens. So if you are a fan of fizz, this is where it's at! You can use fresh fruit, dried fruit, juice, herbs, spices, or extracts to flavor your kombucha.

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