Summer Peach and Pomegranate Kombucha

by Kaitlynn Fenley

This sweet summer peach and pomegranate kombucha is the perfect refreshing drink! This is a simple recipe for secondary flavoring and fermentation that only requires a few simple ingredients and pressure-safe fermentation bottles. Enjoy this kombucha over ice, garnished with fresh peach slices and mint.

Kombucha Primary Fermentation

In order to make this recipe, you need some primary fermented sweet tea. Brewing kombucha is a two-step process that begins with primary fermentation. In primary fermentation, sweet tea is fermented by a mixed microbial colony of acetic acid bacteria and yeasts. The microorganisms consume the sugars in the sweet tea to produce acids, making the tea pleasantly sour. After this process, you have the fermented sweet tea needed for secondary fermentation (flavoring and bottling).

If you are new to making kombucha and need to get some primary fermentation batches started with a SCOBY CLICK HERE for my primary fermentation recipe. After you get that made and fermented, you can proceed with this recipe.

How to Flavor Kombucha with Pomegranate and Peach

To flavor this kombucha for secondary fermentation you’ll need bottled pomegranate juice (I use this brand), and some fresh, ripe peaches. You’ll also need a medium saucepan and spoon. Just combine the pomegranate juice and peaches in the saucepan and bring to a boil. Simmer until the peaches fall apart and remove from heat. Then, you will strain off all the fruit pieces and allow the mixture to cool to room temperature. Last, using a funnel, you just have to combine the fermented sweet tea from primary fermentation and the pomegranate-peach juice in a pressure-safe bottle.

The Best Summer Kombucha Flavor

I think that this is the BEST summer kombucha flavor! Naturally, fruits that are in season in summer make for the best summer flavors. We have a nice local, open-aired, produce stand in town. This time of year they have the biggest, juiciest peaches from Alabama.

Tips to Carbonate Kombucha Properly

Here’s my top tips to making sure your kombucha carbonates properly:

  • Make sure you are using a pressure safe bottle with a swing top lid
  • Don’t leave your sweet tea in primary fermentation too long; 5 to 7 days is usually optimal
  • Use about 5% sugar in primary fermentation
  • Allow secondary fermenting 3 to 7 days after flavoring and bottling

To learn more about kombucha fermentation science, check out The Cultured Guru School of Fermentation and our Fermented Drinks Semester course!

More Kombucha Recipes to try

Print

Summer Peach and Pomegranate Kombucha

This sweet summer peach and pomegranate kombucha is the perfect refreshing drink! This is a simple recipe for secondary flavoring and fermentation that only requires a few simple ingredients and pressure-safe fermentation bottles. Enjoy this kombucha over ice, garnished with fresh peach slices and mint.

  • Author: Kaitlynn Fenley
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Drinks
  • Method: Fermentation
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

Scale
  • fermented sweet tea from primary fermentation
  • 2 cups pomegranate juice
  • 3 fresh peaches, washed and sliced

Instructions

  1. In a saucepan over medium heat, bring the pomegranate juice and peach slices to a boil and simmer for about 5 minutes. 
  2. Remove the pomegranate peach mixture from heat, strain off the peach pieces, and allow it to cool.
  3. Using a funnel, fill your pressure-safe, swing-top fermentation bottles 3/4ths of the way full with fermented sweet sweet tea from your Kombucha Primary Fermentation. 
  4. Top off the bottle with the cooled pomegranate peach juice mixture, leaving about 1/2 inch of headspace.
  5. Allow fermenting at room temperature (70-80° F) for 3-7 Days. Then refrigerate for 24 hours.
  6. Open the bottles carefully over the sink. Place one hand firmly on the cap before opening the metal swing closure.
  7. Pour over ice, garnish with fresh peaches and mint, and enjoy!

Notes

  • Recipe amounts will depend on how much kombucha you are flavoring and bottling. 
  • Bottles should be filled 3/4ths full with tea from kombucha primary fermentation and topped off with the pomegranate peach flavoring mixture leaving about 1/2 inch of headspace.
  • Using 2 cups of pomegranate juice and 3 fresh peaches should flavor approximately four 16-ounce bottles of kombucha. 

Keywords: kombucha, peach, pomegranate

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Recipe rating

6 comments

Chris July 18, 2022 - 12:30 am

I wonder if it is possible to end up with an alcohol content and how much?

Reply
Kaitlynn Fenley July 18, 2022 - 9:13 am

It is. It has to do with the total % concentration of sugar. This is something I teach in our online course The Fermented Drinks Semester.

Reply
Kathy Aries August 10, 2022 - 11:24 am

I just did my first batch of kombucha – second fermentation of pomegranate (and ginger – didn’t have peaches). There’s some floating “stuff” near top of bottles – is this another scoby or ?
I’d like to add a picture but not sure how…

Reply
Kaitlynn Fenley August 10, 2022 - 1:16 pm

yes, that’s probably just some SCOBY microbes trying to make a new one.

Reply
Kathy Aries August 10, 2022 - 4:39 pm

The flavor was great tho a bit vinegary. I think I left the first fermentation too long? Any suggestions?

Reply
Kaitlynn Fenley August 10, 2022 - 4:53 pm

yes leaving the first fermentation too long will cause that.

Reply