Cinnamon Free Ginger Lemon Kombucha
Bright, tangy, and alive with natural fizz, this homemade kombucha is a genuinely satisfying project that rewards a little patience with something far better than anything you'd pull off a store shelf. The flavor combination here is clean and vibrant — fresh ginger brings a warming, peppery kick while lemon juice adds a citrusy lift that makes every sip feel refreshing. Many commercial kombuchas and spice-forward drinks sneak in warming blends that can be a problem for those avoiding certain spices, but this recipe keeps things completely straightforward with just green tea, raw honey, ginger, and lemon. The two-stage fermentation process sounds involved, but each step is simple and the instructions walk you through exactly what to look and taste for so you're never guessing. Raw honey sweetens the tea base beautifully and feeds the SCOBY during the first ferment, while the second ferment in sealed bottles is what builds that satisfying natural carbonation. The result is a lightly effervescent, gut-friendly drink you can feel good about sipping every day — and once you have your SCOBY going, batch after batch becomes second nature.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!