Hazelnut Free Ginger Lemon Kombucha
Bright, tangy, and alive with natural fizz, this homemade brew layers the warmth of fresh ginger with a clean citrus lift from real lemon juice — the kind of complexity you just can't get from a store bottle. The entire process starts with a simple green tea base sweetened with raw honey, which feeds the SCOBY through a first ferment before the real flavor magic happens in the second. Those few days of bottle conditioning are what build the satisfying carbonation that makes every pour feel like a treat. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden additives or worry about cross-contact from shared processing lines. The two-stage fermentation does take some patience, but the hands-on time is genuinely minimal — mostly just waiting and the occasional daily burp of the bottles to keep pressure in check. Chilled and poured slowly, the result is a lively, refreshing drink that tastes far more impressive than the effort involved.
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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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