Low Sodium Cherry Vanilla Kombucha

Total time48 hr 15 min

Prep time15 min

Cook time0 min

Tart cherries, floral honey, and a whisper of vanilla transform plain kombucha into something that tastes like it came from a boutique fermentation bar — except you made it yourself. The process starts with a quick stovetop cherry syrup that gets strained smooth before it ever meets the brew, so every sip is clean, jewel-bright, and deeply fruity. A second ferment in sealed bottles builds natural carbonation over 24 to 48 hours, giving you that satisfying fizz without any additives or sweeteners beyond what's already in the ingredient list. Because the recipe relies entirely on whole, recognizable ingredients — fruit, honey, vanilla powder, and kombucha — there's nothing hidden working against a low-sodium lifestyle. Store-bought flavored kombuchas and sparkling drinks can sneak in surprising amounts of sodium through natural flavors, preservatives, or juice concentrates, so brewing your own puts you fully in control. The result is a lightly effervescent, rosy-hued drink that's genuinely refreshing served ice-cold straight from the fridge.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

32 oz plain unflavored kombucha (store-bought or homemade first-ferment)
1 cup fresh or frozen pitted tart cherries
1 tbsp raw honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
½ tsp vanilla powder

Instructions

1
Combine the tart cherries and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries soften and release their juice and the honey is fully dissolved, about 5–7 minutes. Remove from heat and let the mixture cool to room temperature, about 30 minutes.
2
Press the cooled cherry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much juice as possible. Discard the solids. Stir the vanilla powder into the strained cherry juice until fully dissolved.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!