Peach kombucha is a bright and tangy drink that we can’t get enough of. We love how fresh peaches blend with the bubbly fermented tea. This combination creates a refreshing sip that’s perfect for any season.
Its sweet tart flavor makes it a fun upgrade to our everyday kombucha routine. We enjoy harnessing the natural sweetness of ripe peaches to craft a probiotic drink that’s packed with goodness and bursting with sunshine vibes.
We love how simple it is to customize the sweetness and effervescence of each batch to suit our taste. A little patience goes a long way but the result is a satisfyingly fizzy drink that highlights the best of seasonal produce.
Peach Kombucha Recipe
Ingredients
- 6 cups raw kombucha from first fermentation
- 2 large ripe peaches peeled and sliced
- 2 tablespoons cane sugar
- 1 small piece of fresh ginger peeled and sliced (optional)
Equipment
- 1 wide-mouthed glass jar with a tight-fitting lid
- 1 blender or food processor
- 1 fine mesh strainer
- 1 funnel
Steps
- Pour the raw kombucha from our first fermentation into the glass jar
- Blend the sliced peaches until we have a smooth puree
- Stir the peach puree into the jar and add the cane sugar
- Place the optional ginger slice into the mixture for a spicy element
- Seal the jar and keep it at room temperature for a second fermentation stage
- “Burp” the jar once per day by carefully opening the lid to release pressure
- Taste after 2 days and let it ferment longer if we want extra fizz
- Strain the mixture if we see pulp then transfer it to bottles with airtight caps
- Chill our bottles and serve the peach kombucha cold
Recommended Fermentation Time
| Fermentation Stage | Duration | Temperature Range |
|---|---|---|
| First Fermentation | 7 days | 72°F to 80°F |
| Second Fermentation | 2 days | 68°F to 75°F |
We check the carbonation daily and adjust the fermentation time as desired. Once we reach our preferred level of effervescence we move our peach kombucha to the refrigerator to slow fermentation.
Ingredients
We need a few essentials to make our vibrant Peach Kombucha. These items provide a balanced blend of sweet and tart notes.
Kombucha Base
We use unflavored raw kombucha to ensure robust probiotics. We add a little sugar as fuel for the yeast and optional ginger for extra spice.
| Ingredient | Amount |
|---|---|
| Raw kombucha | 4 cups |
| Cane sugar | 1 tablespoon |
| Fresh ginger (optional) | 1 inch grated |
Peach Puree
We blend fresh ripe peaches to capture a smooth texture and vibrant flavor. A splash of water helps achieve the desired consistency.
| Ingredient | Amount |
|---|---|
| Ripe peaches | 2 large or 3 medium |
| Water (optional) | 1 to 2 tablespoons |
Equipment
We rely on a few essential tools to ensure our peach kombucha ferments effectively. These items help keep our brewing environment clean and stable.
Fermentation Supplies
| Equipment | Purpose |
|---|---|
| Glass jar | Holds the mixture during primary fermentation and offers clear visibility |
| Funnel | Transfers liquids with minimal spills |
| Breathable cloth | Covers the jar opening and permits airflow while protecting against contaminants |
| Rubber band | Secures the cloth or coffee filter in place |
| Measuring cups | Measures exact liquid amounts for precise flavor |
| Measuring spoons | Helps us portion sugar and optional ginger |
| Blender | Purées ripe peaches into a smooth consistency |
| Fine mesh strainer | Removes peach pulp for a cleaner taste |
| Bottles with lids | Stores kombucha during second fermentation and traps carbonation |
| Thermometer | Monitors brew temperature for consistent fermentation |
Directions
- We place our ripe peaches in a blender with a small splash of water. We blend until we get a smooth puree without large chunks.
- We measure our cane sugar and stir it into the peach puree until it dissolves fully. This sugar helps feed the yeast for optimal fizz.
- We take our clean fermentation jar and pour in the peach puree. We slowly add the raw kombucha through a funnel to minimize spilling.
- We secure a breathable cloth over the jar with a rubber band. We keep the jar in a warm spot where temperatures stay between 75°F and 85°F. We suggest keeping it away from direct sunlight.
- We let the mixture ferment for about 7 to 10 days. We check the flavor daily. We swirl the jar gently but do not shake.
- We strain the peach-infused kombucha through a fine mesh strainer into bottles with lids. We seal the bottles tightly. We store them at the same temperature range for 2 to 3 more days to build carbonation.
- We carefully “burp” the bottles once a day to release excess pressure and prevent leaks. We taste-test until we reach our preferred level of effervescence. Then we refrigerate and enjoy.
Here is a handy summary of suggested fermentation times and temperature ranges:
| Stage | Temperature Range (°F) | Recommended Days |
|---|---|---|
| First Fermentation | 75 to 85 | 7 to 10 |
| Second Fermentation | 75 to 85 | 2 to 3 |
We adjust our total fermentation time to balance sweetness and tartness. We find that staying within these guidelines yields the best flavor for our peach kombucha.
Tips And Serving Suggestions
We enjoy our peach kombucha most when it has the right balance of sweetness tang and fizz. After the second fermentation we transfer our bottles to the fridge. This step calms the yeast activity and gives our drink a crisp flavor. We prefer to let it chill for at least 24 hours.
We also find that slight variations in flavor develop when we let our kombucha rest a bit longer. If our kombucha tastes too sweet we let it ferment another day. If it has more tang than we like we chill it immediately to pause the fermentation.
We have fun trying different ways to serve our kombucha. We sometimes pour it over ice or garnish with fresh peach slices and mint leaves. We also enjoy it with light meals like salads or sandwiches because the sweet-tart notes pair well with savory flavors.
For best results we swirl our bottles gently before pouring. We do not shake them because that can release too much pressure. We like to keep plenty of refill bottles on hand so we can continue experimenting with different fruit add-ins.
| Flavor Preference | Action |
|---|---|
| Strong Sweetness | Continue fermenting 1 day |
| High Tang | Transfer to fridge sooner |
| Mild Fizz | Extend second fermentation 1 to 2 days |
Storage And Make-Ahead
We place our sealed bottles of peach kombucha in the fridge immediately after the second fermentation. This cold environment halts most of the fermentation and preserves the sweet tart taste we enjoy. We store our bottles on a shelf away from moving air so the carbonation stabilizes.
We keep our kombucha chilled for up to two weeks. Beyond that point the flavor may become more tangy as the probiotic cultures continue to feed on the residual sugar. Some of us enjoy that extra tang so we occasionally let it rest longer. We always let our bottles stand upright in the fridge so any peach sediment settles at the bottom.
If we want to prepare several days in advance we follow the same two fermentation steps then refrigerate each bottle once the desired level of fizz is reached. This way we have fizzy kombucha ready to pour at a moment’s notice.
Here is a quick reference for storage times depending on desired flavor:
| Preference | Refrigeration Time | Taste Profile |
| Mild Sweetness | 3 to 5 days | Lightly fizzy with mellow peach notes |
| Medium Tang | 6 to 10 days | Enhanced aroma with balanced tartness |
| Extra Sharp | 11 to 14 days | Robust sour bite and deep peach essence |
For best results we avoid opening our bottles unless we plan to serve right away because extra oxygen can affect carbonation. If we have partial bottles left we firmly reseal them and return them to the fridge to extend freshness.
Conclusion
We love how just a few fresh peaches can transform raw kombucha into a bright bubbly treat that’s easy to share. This simple process brings a new level of enjoyment to our daily sips with a lively burst of sweet tang. By tweaking the fermentation time you can tailor your peach kombucha to fit your taste. We’re thrilled to see how yours turns out.
Frequently Asked Questions
What makes peach kombucha special?
Peach kombucha combines the natural sweetness of ripe peaches with the bubbly, tangy taste of fermented tea. It’s a refreshing way to enjoy kombucha and celebrate seasonal produce. The sweet tart flavor enhances the everyday kombucha routine, creating a fizzy, probiotic-rich drink. Peach kombucha can be easily customized by adjusting sweetness, fermentation time, and even adding ginger for a spicy kick.
Which ingredients are essential for peach kombucha?
You need unflavored raw kombucha, ripe peaches, cane sugar, and optional ginger. The raw kombucha supplies live probiotics, while sugar fuels the fermentation process. Ripe peaches offer natural sweetness and fresh flavor, and ginger adds a bit of zing if desired. These simple ingredients come together to create a bright, lively kombucha that’s both refreshing and healthful.
How do I prepare the peaches for kombucha?
Start by blending fresh, ripe peaches with a small amount of water until smooth. This creates a peach purée that mixes easily with the kombucha. Aim for a pourable consistency to ensure proper fermentation. Once the sugar is dissolved into the purée, it’s ready to be added to the raw kombucha for the second fermentation phase.
What equipment do I need to brew peach kombucha?
Use a glass jar with a breathable cloth on top and a rubber band to secure it. A funnel helps transfer liquids neatly, while measuring cups and spoons ensure accuracy. A blender is essential for making the peach purée, and a fine mesh strainer can remove peach solids if you prefer a smoother drink. Bottles with tight-fitting lids finalize the process.
How long does peach kombucha take to ferment?
Typically, the first fermentation lasts 7 to 10 days at 75°F to 85°F. After blending peaches and sugar into the kombucha, transfer to bottles for a second fermentation of 2 to 3 days. This short period allows for carbonation buildup. Check flavor and “burp” the bottles regularly to release pressure, then chill the finished kombucha before enjoying.
Can I control how sweet or tangy my peach kombucha tastes?
Yes, you can. A shorter fermentation yields a sweeter taste, while a longer one produces a tangier flavor. You can also adjust the amount of sugar or the fermentation time to balance sweetness and acidity. Sampling daily during fermentation helps you find the perfect flavor profile.
Why is it important to “burp” the kombucha bottles?
“Burping” allows excess carbon dioxide to escape, preventing dangerous pressure buildup in the bottles. Simply open each bottle briefly during the second fermentation to release any accumulated gas. This step ensures your kombucha stays fizzy without risking bottle explosions, keeping both your kitchen and kombucha safe.
How should I store peach kombucha once it’s done?
Once you’re happy with the flavor and fizz, move tightly sealed bottles into the fridge. Chilling halts fermentation and preserves the sweet tart taste. Stored this way, peach kombucha keeps its fresh flavor for up to two weeks. Reseal bottles after each use and return them to the fridge to maintain carbonation and quality.
Can I make peach kombucha ahead of time?
Absolutely. After the second fermentation, refrigerate your sealed bottles to lock in flavor. The probiotic benefits and peach essence remain strong for a couple of weeks. Each day in the fridge can slightly alter its taste and fizziness, so plan accordingly. This flexibility makes peach kombucha ideal for parties or personal enjoyment on your own schedule.
What are some serving suggestions for peach kombucha?
Peach kombucha tastes best when chilled. You can pour it over ice, garnish with fresh peach slices, or even add a sprig of mint for extra color and flavor. Try pairing it with light meals or enjoying it as a midday refresher. If you prefer a sweeter sip, serve it sooner; for a tangier taste, let it rest in the fridge longer before popping the top.