This sweet summer pomegranate and peach kombucha is the perfect refreshing drink for summer. This pomegranate peach kombucha recipe is for a second fermentation flavoring and carbonation.
The Perfect Peach Kombucha
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 srainer.
Since it’s hard to find bottled 100% peach juice, I incorporate fresh peaches into pomegranate juice. Just combine the pomegranate juice and peaches in the saucepan and bring them to a boil. Heating the juice helps avoid any contamination. You can also infuse any herbs you want into the juice while heating it.
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, combine the fermented sweet tea from primary fermentation and the pomegranate-peach juice in a pressure-safe bottle.
Kombucha Primary Fermentation
CLICK HERE for our Primary Kombucha Fermentation Recipe.
Kombucha is made in two steps, primary fermentation and then secondary fermentation.
During primary fermentation, you use a SCOBY to culture sweet tea. The microbes in the SCOBY make the tea more acidic and a little less sweet.
You can drink the fermented sweet tea directly after primary fermentation. Most people like to bottle and flavor kombucha, though.
To learn more about kombucha fermentation science, check out The Cultured Guru School of Fermentation and our Fermented Drinks Semester course!
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 Alabama’s biggest, juiciest peaches.
Peach Kombucha with Pomegranate and Mint
You can bottle the fermented sweet tea from primary fermentation with juice and sometimes herbs for another round of fermentation. This is called secondary fermentation, which we do in this recipe.
Citrus lends the best flavors for kombucha secondary fermentation. I almost always opt for a citrus flavor or a blend of fruit flavors that includes some citrus.
Since the kombucha carbonates during secondary fermentation, you must use carbonation-safe bottles for this step. You can also recycle kombucha bottles from the store for flavoring and bottling.
Kombucha Second Fermentation Supplies & Safety
For a quality second fermentation, I recommend using a bale top bottle. This is the best way to achieve a good level of carbonation.
Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation. Again, I want to mention that you can recycle kombucha bottles from the grocery store for the second fermentation. Since the bottles are designed for high carbonation, they’re safe to use.
More Kombucha Recipes to try
- Blood Orange Kombucha with Sage
- How to Make Refreshing Peach Margaritas with Kombucha
- Rosemary and Grapefruit Kombucha Flavor Recipe
Summer Peach Kombucha with Pomegranate and Mint
This sweet summer pomegranate and peach kombucha is the perfect refreshing drink for summer. This pomegranate peach kombucha recipe is for a second fermentation flavoring and carbonation.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Drinks
- Method: Fermentation
- Cuisine: Chinese
- Diet: Vegan
Ingredients
- fermented sweet tea from primary fermentation
- 2 cups pomegranate juice
- 3 fresh peaches, washed and sliced
- 1 small sprig of mint
Instructions
- How much juice you need depends on how many bottles you would like to make. For a 1-liter bottle, you will need about 3 peaches, 1 small mint sprig and 2 cups of pomegranate juice.
- Heat the juice, peaches and mint in a small pot until it simmers and the peaches soften. Strain out the peaches and mint, and let the juice cool.
- Fill a 1-liter swing top bottle about 3/4ths full with fermented sweet tea from primary fermentation.
- Top off the bottle with the juice mixture so that there is about an inch of headspace left in the bottle.
- Secure the bottle lid and gently invert it a couple times to mix.
- Allow it to ferment at room temperature (70-80 degrees F) for 5 Days.
- Carefully open the lid to see if it is carbonated to your liking. If it is refrigerate, if not continue to ferment for a few more days, then carefully check the carbonation again.
- Keep refrigerated
Keywords: kombucha, peach, pomegranate
8 comments
I wonder if it is possible to end up with an alcohol content and how much?
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.
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…
yes, that’s probably just some SCOBY microbes trying to make a new one.
The flavor was great tho a bit vinegary. I think I left the first fermentation too long? Any suggestions?
yes leaving the first fermentation too long will cause that.
Looks and sounds amazing! How long can it remain in the fridge after both fermentation rounds? Does it need to be burped occasionally in the fridge?
It should be good in the fridge for a few months or more. You may want to burp it in the fridge every other week or so. But it should be fine as long as you are using pressure-safe bottles.