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Fizzy Drinks

Summer Peach Kombucha with Lemon and Mint

Stay cool and hydrated with this refreshing summer peach mint kombucha! Made with juicy peach preserves, a splash of lemon, and fresh mint, it’s light, fizzy, and packed with probiotics for gut health.

Prep: 5 minutes
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Summer Peach Kombucha with Lemon and Mint

Stay cool and hydrated with this refreshing summer peach mint kombucha! Made with juicy peach preserves, a splash of lemon, and fresh mint, it’s light, fizzy, and packed with probiotics for gut health.

Summer Peach Kombucha with Mint

Summer Peach kombucha, made with peach preserves or juice, a splash of lemon, and fresh mint, is the perfect combination of refreshing and revitalizing. Peaches are naturally rich in vitamins A and C and antioxidants that help combat oxidative stress and support healthy skin. Adding lemon juice provides a bright boost of vitamin C and aids digestion, while fresh mint offers cooling properties perfect for summer. Combined with kombucha’s live probiotics, this flavor pairing promotes gut health, hydration, and overall summer wellness.

This kombucha flavor is a seasonal favorite, thanks to its juicy, ripe peach taste, a zesty citrus twist, and refreshing herbal notes from mint. The second fermentation enhances the sweetness of the fruit while balancing it with gentle acidity and effervescence. It’s a light, uplifting booch with vibrant fizz, perfect for sipping on hot days or serving over ice with a sprig of mint for an extra burst of refreshment.

Three Ways to Make This Peach Kombucha

Peach is one of the most delicious and crowd-pleasing flavors you can infuse into kombucha, especially during summer.

And I have some good news for you. You can make this recipe in multiple ways, depending on what season it is and what you have access to. Here are my go-to methods for adding tons of natural peach flavor to kombucha secondary fermentation:

  • Peach Jam or Preserves: Peach jam or preserves are a fantastic way to flavor kombucha, especially if you’ve done summer canning and have a stash of homemade jars. They’re shelf-stable, flavorful, and easy to mix summer stone-fruit flavor into your booch even in the winter. Dissolve or blend about ½ cup of jam or preserves in 2 cups of water to create a pourable “juice,” then add that into your second ferment. This method works beautifully when peaches aren’t in season, giving rich, cooked-peach flavor in your kombucha.
  • Fresh Peach Juice: Using fresh, in-season peaches is one of the best ways to flavor kombucha with vibrant peach flavor. Choose ripe organic peaches or homegrown ones for the best taste and fewer chemical residues. Juice them with a blender or juicer, but remember that raw peach juice contains wild yeasts and bacteria from the fruit’s skin and environment. To reduce the risk of unintended fermentation or off-flavors, it’s a good idea to simmer the juice for a few minutes and let it cool before adding it to your kombucha.
  • Store-Bought Peach Juice: Shelf-stable peach juice can be convenient, especially when peaches aren’t in season. Look for 100% juice with no added sugars or preservatives. Pure peach juice is hard to find—most store-bought peach juices are juice blends, often mixed with apple, white grape, or pear juice. These blends still work well, but the final flavor will be more subtle and less peach-forward than fresh juice or jam.
Hands scooping peach preserves into a measuring cup.
hands puring water into peach preserves to dissolve eveything.
Hands holding a measuring cup full of peach preserves to flavor kombucha.

What is Kombucha Secondary Fermentation

Secondary fermentation is when kombucha transforms from tangy fermented tea into a fizzy, flavorful probiotic drink. First, once the initial fermentation is complete, you remove the SCOBY and transfer the fermented tea into carbonation-safe bottles. Then, you add a little sugar (usually fruit juice). This added sugar feeds the remaining yeast and bacteria, triggering a second round of fermentation inside the sealed bottles.

As the yeast consumes the sugars, it produces natural carbonation, creating the satisfying effervescence kombucha is known for. Beyond just adding fizz, secondary fermentation is also where kombucha develops deeper, more complex flavors. The additional fermentation time allows the ingredients (fruit juice, herbs, or spices) to infuse into the tea, balancing its acidity and enhancing its taste. This process also continues to enrich the probiotic content, making kombucha more enjoyable to drink and even more beneficial for gut health.

Secondary fermentation results in a bubbly, flavorful booch packed with beneficial microbes and nutrients, without artificial carbonation or sweeteners.

Hands pouring a peach preserve mixture into a bottle of kombucha primary ferment.
Handing adding fresh mint to a peach flavored kombucha.

Kombucha Fermentation Supplies

Classic Swing Top Glass Bottles - Set of 6

Classic Swing Top Glass Bottles – Set of 6

Continuous Kombucha Brewing Jar

Continuous Kombucha Brewing Jar

Kombucha Starter

Kombucha Starter

Breville Juicer

Breville Juicer

Fine Mesh Strainer

Fine Mesh Strainer

Bottle Brush

Bottle Brush

an empty Ball mason jar showing label

32 Oz Mason Jars

0-200 Proof Alcohol Hydrometer

0-200 Proof Alcohol Hydrometer

What is the best ratio of fruit juice to kombucha?

The juice ratio is slightly adjustable. The best ratio for lower sugar is 3 parts kombucha and 1 part juice. For slightly sweeter, as with this recipe, I do half kombucha half juice.

Is Peach Kombucha Alcoholic?

Yes and no. Like all kombucha, Peach kombucha naturally contains a trace amount of alcohol due to the natural mixed fermentation. Most homemade and store-bought kombucha contains less than 0.5% alcohol by volume, classifying it as non-alcoholic. However, alcohol levels can vary slightly depending on how long it ferments and the sugar content of added ingredients like peach juice or preserves.
Less sugar in secondary fermentation means less alcohol.

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Summer Peach Kombucha with Lemon 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: 5 minutes
  • Total Time: 120 hours 5 minutes

Ingredients

  • about 3 cups fermented sweet tea from primary fermentation
  • 1/2 cup peach preserves blended in 2 cups water*
  • 1 cup lemon juice
  • 3 fresh mint sprigs

Instructions

  1. It is vital that you use carbonation safe bottles for secondary fermentation. This recipe makes 6 cups, so I use three 16-ounce bottles. See notes on different peach juice and peach flavor options.
  2. Combine the lemon juice and peach mix/juice.
  3. Fill a carbonation safe bottle about 1/2 full with fermented sweet tea from primary fermentation.
  4. Top off the bottle with the juice mixture so there is about an inch of headspace left in the bottle.
  5. Rinse the mint sprigs well and add one to each bottle.
  6. Secure the bottle lid and gently invert it a couple times to mix.
  7. Allow it to ferment at room temperature (70-80 degrees F) for about 4 to 5 Days.
  8. 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, carefully checking the carbonation again.
  9. Keep refrigerated.

Notes

  • Peach juice options include: fresh pressed peach juice, bottled store-bought peach juice, or 1/2 cup peach preserves dissolved in 2 cups of water.
  • If using fresh pressed juice I suggest heating it to 145° F for a few minutes then cooling before using. This ensures no wild microbes get introduced into the kombucha.
  • The juice ratio is slightly adjustable. The best ratio for lower sugar is 3 parts kombucha and 1 part flavoring juice. For slightly sweeter, as with this recipe, I do half kombucha half juice mix.
  • Sub the lemon juice for pomegranate juice for another fun flavor combo.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Chris
    07|18|2022

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

    Reply
    1. Kaitlynn Fenley
      07|18|2022

      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
  2. Kathy Aries
    08|10|2022

    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
    1. Kaitlynn Fenley
      08|10|2022

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

      Reply
      1. Kathy Aries
        08|10|2022

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

        Reply
        1. Kaitlynn Fenley
          08|10|2022

          yes leaving the first fermentation too long will cause that.

          Reply
  3. G
    04|16|2023

    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?

    Reply
    1. Kaitlynn Fenley
      04|20|2023

      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.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
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I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

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Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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