Coconut Free Cherry Vanilla Kombucha
Tart cherries and a whisper of vanilla transform plain kombucha into something that tastes like it came from a boutique fermentation bar. A quick honey-and-cherry syrup is cooked down, strained, and blended with vanilla powder before being bottled with your base kombucha ā the result is a naturally fizzy, jewel-toned drink with serious depth. The second ferment builds carbonation right on your countertop over 24 to 48 hours, so you get those satisfying bubbles without any fancy equipment. Every ingredient here is straightforward and plant-forward, with no hidden additives or tropical-derived fillers that can sneak into flavored store-bought drinks. The honey rounds out the tartness of the cherries beautifully, while the vanilla powder adds a floral warmth that makes each sip feel a little indulgent. It's the kind of homemade brew that impresses guests but genuinely doesn't take much effort to pull off.
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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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