Paleo Cherry Vanilla Kombucha
Tart cherries, floral vanilla, and the natural fizz of a second ferment come together in a drink that feels genuinely special ā the kind of thing you'd pay too much for at a health food store. The process starts with a quick honey-and-cherry syrup cooked down on the stovetop, which pulls out every bit of deep, jammy fruit flavor before it ever meets the kombucha. Raw honey keeps the sweetness clean and ancestral, and vanilla powder (not extract) means there's nothing synthetic sneaking into your glass. Bottling the syrup with plain kombucha and letting it carbonate at room temperature for a day or two is where the magic happens ā you end up with a naturally effervescent brew that rivals anything commercial. It's a satisfying project for anyone who loves knowing exactly what's in their fermented foods, with zero mystery additives or refined sugars to second-guess. Serve it ice cold, straight from the fridge, and pour slowly to enjoy that gorgeous deep-red fizz.
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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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