Soy Free Cherry Vanilla Kombucha
Tart cherries, floral vanilla, and the natural fizz of a second ferment come together in a brew 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 concentrates all that bright, jammy flavor before it ever meets the kombucha. Vanilla powder — not extract — blends seamlessly into the syrup, giving every bottle a warm, aromatic depth without any muddiness. Once the syrup is bottled with your plain kombucha and left to carbonate at room temperature, the natural sugars get to work building a satisfying, lively fizz over 24 to 48 hours. The result is a beautifully ruby-hued drink that's tangy, subtly sweet, and genuinely refreshing straight from the fridge. Every ingredient here is straightforward and clean, so you never have to second-guess labels or worry about hidden additives sneaking into your glass. It's the kind of homemade drink that makes you wonder why you ever bought the bottled stuff.
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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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