Paraben Free Cherry Vanilla Kombucha
Tart cherries, floral honey, and warm vanilla come together in a fizzy, jewel-toned brew that tastes like something you'd pay way too much for at a specialty café. Every ingredient here is clean and straightforward — no synthetic preservatives, no artificial flavors, no hidden additives that tend to sneak into commercial flavored drinks. That matters a lot when you're being careful about what goes into your body, because store-bought flavored kombuchas can be a minefield of undisclosed compounds and lab-derived fragrance ingredients. This recipe keeps things beautifully simple: a quick honey-cherry syrup gets strained smooth, kissed with vanilla powder, and bottled up with plain kombucha to do its second ferment magic over 24 to 48 hours. The result is a naturally effervescent, lightly sweet drink with real fruit depth and none of the guesswork. It's the kind of thing you'll want to keep a rotating batch of in the fridge at all times.
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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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