Brazil Nut Free Ginger Lemon Kombucha
Bright, tangy, and alive with natural fizz, this homemade ginger lemon kombucha is the kind of drink that makes you wonder why you ever bought it bottled. The two-stage fermentation process sounds involved, but each step is straightforward — steep, cool, ferment, bottle, and wait. Raw honey sweetens the green tea base and feeds the SCOBY through the first ferment, while fresh ginger and a squeeze of real lemon juice go into the bottles for the second round, building both flavor and carbonation naturally. Every ingredient here is clean and whole, so there's no label-scanning or worry about hidden additives sneaking into your brew. The result is a lightly effervescent, gently sour kombucha with a warming ginger kick and a bright citrus finish that's genuinely refreshing. Keep a batch going in the fridge and you'll always have something better than soda on hand.
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Learn more →Ingredients
4 servings
For the sweet tea base
- 3.5 quarts filtered water
- 4 bags green tea
- ½ cup raw honey
For the first ferment
- 1 scoby with ½ cup starter liquid
For the second ferment
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
Instructions
- 1
Bring 3.5 quarts of filtered water to a boil in a large pot. Remove from heat, add the green tea bags, and steep for 5 minutes, then remove and discard the bags.
- 2
Stir the honey into the hot tea until fully dissolved. Allow the sweet tea to cool to room temperature — it must read below 85°F (29°C) on a kitchen thermometer before proceeding, as higher temperatures will harm the SCOBY.
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