Tree Nut 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 — dissolves cleanly into the syrup and gives the finished drink a smooth, almost creamy depth that plays beautifully against the tang of the ferment. Bottling with a little headspace and letting carbonation build over 24 to 48 hours is where the magic happens, turning a simple flavored drink into something genuinely effervescent and alive. The ingredient list is refreshingly short and completely free of nuts or nut-derived oils, so there's no label-scanning anxiety here — just real fruit, honey, and a good base kombucha. Chilling the bottles before serving slows fermentation and locks in that perfect level of fizz, and straining into a glass keeps everything crystal clear. It's the kind of homemade drink that makes you wonder why you ever bought the bottled stuff.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →