Artificial Food Coloring Free Cherry Vanilla Kombucha
Bright, tangy, and faintly sweet, this fizzy cherry vanilla brew is the kind of drink that makes you forget store-bought flavored kombucha ever existed. The problem with many commercial flavored kombuchas is that the color and flavor often come from synthetic dyes and artificial flavoring agents ā not exactly what you want in a health-forward fermented drink. Here, every drop of that gorgeous ruby hue comes straight from real tart cherries cooked down with raw honey, and the warm, floral depth is pure vanilla powder. Nothing artificial, nothing mysterious on the label. The second fermentation process is where the magic happens ā sealing the syrup and kombucha together in glass bottles builds natural carbonation over 24 to 48 hours, giving you that satisfying hiss when you crack one open. It takes a little patience, but the result is a legitimately effervescent, complex drink that tastes like it came from a fancy bottle shop. Whether you're avoiding synthetic dyes for health reasons or just prefer knowing exactly what's in your glass, this one delivers flavor and fizz the honest way.
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Learn more āIngredients
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
- Ā½ 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 5ā7 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.
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