Chestnut Free Cherry Vanilla Kombucha
Tart cherries, floral vanilla, and the natural fizz of a second ferment come together in a drink that tastes like something you'd pay way too much for at a specialty café. The process starts with a quick honey-and-cherry syrup cooked down on the stovetop, which pulls out every bit of deep, jammy flavor before it ever meets the kombucha. Vanilla powder blends right into the strained syrup for a smooth, aromatic finish with no chunks or grittiness. From there, it's all about patience — bottling the kombucha with the syrup and letting carbonation build naturally over a day or two gives you that satisfying hiss when you crack the cap. The ingredient list is refreshingly simple, with nothing hidden or processed, so you know exactly what's going into every bottle. Chilled and poured over ice, it's bright, lightly sweet, and effervescent in the best way — a homemade brew that genuinely rivals anything from the refrigerated aisle.
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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
- 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.
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