Spring Kombucha Flavors: 7 Floral and Fruity Recipes

The Fabled Alchemist Seven spring kombucha flavors for second fermentation: elderflower, strawberry-rhubarb, lavender-lemon, and mint-lime. Step-by-step ratios and timing included. P3D minutes

What You Need

Recipe 1 gallon filtered water 8 black or green tea bags (or 2 tablespoons loose leaf) 1 cup organic cane sugar 2 cups starter kombucha (from previous batch or store-bought unflavored) 1 SCOBY (symbiotic culture of bacteria and yeast) Flavorings per recipe below

Step 1 Boil 4 cups of filtered water. Remove from heat and steep tea bags for 7-10 minutes.

Step 2 Add remaining 12 cups cold filtered water to bring temperature down to 75-85°F.

The Result Seven spring kombucha flavors for second fermentation: elderflower, strawberry-rhubarb, lavender-lemon, and mint-lime. Step-by-step ratios and timing included.

Spring Kombucha Flavors: 7 Floral and Fruity Recipes

The Fabled Alchemist Full recipe with herbalist notes Get the Full Recipe