Wheat Free Cherry Vanilla Kombucha
Tart cherries, floral vanilla, and the natural fizz of a second ferment come together in a drink that tastes like something you'd pay way too much for at a specialty café. The process is surprisingly hands-on in the best way — you're cooking down fresh or frozen cherries with raw honey into a jewel-toned syrup, straining it smooth, and then letting the bottled kombucha do its carbonation magic over the next day or two. Every single ingredient here is naturally free of wheat and gluten, so there's no label-scanning or cross-contamination anxiety to worry about. The vanilla powder dissolves right into the cherry juice for a warmly aromatic depth that plain fruit kombucha just can't match. Bottling your own also means you control the sweetness and fizz level — burp the bottles at the 24-hour mark and taste as you go. Chilled and poured over ice, this is the kind of homemade drink that makes guests ask if you've secretly opened a kombucha bar.
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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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