Oh my gosh, you have to try this cranberry kombucha! I still remember the first time I tasted it at a friend’s holiday party – that perfect balance of tart cranberries and fizzy kombucha had me hooked instantly. It’s not just delicious, though. This stuff is packed with probiotics and antioxidants, making it the ultimate guilt-free treat. Plus, it’s way cheaper to make at home than buying those fancy bottled versions!
What I love most is how the cranberries add this bright, tangy twist to regular kombucha. It’s like a little party in your mouth – refreshing, slightly sweet, and just a tiny bit sour. Trust me, once you try this cranberry kombucha, you’ll be making batch after batch. It’s become my go-to drink for everything from morning pick-me-ups to festive gatherings. And the best part? It’s ridiculously easy to make!
Why You’ll Love This Cranberry Kombucha
Oh buddy, let me count the ways this drink will steal your heart:
- Super quick prep: We’re talking 10 minutes of active work – blend, mix, done! The fermentation does all the hard work while you relax.
- Gut-friendly goodness: Kombucha’s natural probiotics paired with cranberries’ antioxidants? Your tummy will thank you!
- That perfect tang: The cranberries add this irresistible tart-sweet zing that makes regular kombucha taste bland in comparison.
- Endlessly versatile: Drink it straight, mix into cocktails, or even use in salad dressings – it’s basically liquid gold!
Seriously, it’s the easiest way to feel fancy while doing something amazing for your health.
Ingredients for Cranberry Kombucha
Gather these simple ingredients – I promise your kitchen probably has most of them already!
- 4 cups kombucha (room temperature – straight from your first fermentation)
- 1 cup fresh cranberries (washed and stems removed)
- 1/4 cup sugar (optional – I like raw cane sugar but use what you’ve got)
Ingredient Notes & Substitutions
Here’s why these ingredients matter:
Cranberries: Always go for organic if you can – they have better flavor and fewer pesticides. Frozen works in a pinch (thaw first!), but fresh gives that vibrant tartness I crave.
Sweetener: The sugar helps feed the fermentation, but honey or maple syrup work too (just know they’ll change the flavor slightly). For sugar-free, try stevia – but halve the amount!
Kombucha: Room temp is CRUCIAL – cold kombucha can shock the cultures and slow fermentation. If yours was refrigerated, let it sit out for an hour first.
Equipment You’ll Need
Don’t stress – you likely have most of this stuff already! Here’s what I grab every time:
- Blender (or food processor – just something to pulverize those cranberries!)
- Fine-mesh strainer (cheesecloth works too if you’re feeling rustic)
- Sterilized glass jar (wide-mouth makes stirring easier)
- Airtight bottles (I’ve reused GT’s kombucha bottles for years)
That’s it! No fancy gadgets needed – just the basics.
How to Make Cranberry Kombucha
Okay, let’s get brewing! This process is so simple – just follow these steps and you’ll be sipping homemade cranberry kombucha before you know it. The key is keeping everything clean (I wipe down my counter and wash my hands twice – kombucha cultures are picky!) and being patient during fermentation.
Step 1: Prepare the Cranberry Juice
Toss those beautiful cranberries into your blender or food processor and let ’em rip! Blend until completely smooth – you’ll see it turn this gorgeous deep pink color. Now, strain it through your fine-mesh sieve or cheesecloth to remove all the pulp (trust me, you don’t want those little bits floating in your final drink). I usually press down with a spoon to get every last drop of that tart juice.
Step 2: Mix with Kombucha
Pour your strained cranberry juice into your clean glass jar, then add the kombucha. If you’re using sugar, sprinkle it in now. Gently stir with a wooden or plastic spoon (never metal – it can react with the kombucha!) until everything’s combined and the sugar’s dissolved. The mixture should look like a pretty pink sunset at this point.
Step 3: Ferment & Store
Cover your jar with a clean cloth or coffee filter secured with a rubber band (you want air flow but no bugs!). Let it sit at room temperature out of direct sunlight for 2-3 days – I keep mine on the kitchen counter where I can admire that color. After fermentation, give it a final strain if needed, then bottle it up tightly and refrigerate. The flavors keep developing in the fridge, but chilling stops the fermentation so it doesn’t get too fizzy!
Tips for Perfect Cranberry Kombucha
After making dozens of batches (and learning from my mistakes!), here are my golden rules for cranberry kombucha success:
- No metal allowed: Always use wood, plastic, or silicone utensils. Metal can react with the kombucha and give it a weird metallic taste.
- Check the fizz: After 24 hours, crack open a bottle to test carbonation. If it’s not bubbly enough, let it ferment another day – but be careful, it can go from flat to geyser real quick!
- Taste as you go: The flavor changes daily – I take small sips starting day 2 until it hits that perfect sweet-tart balance I love.
- Burp your bottles: If storing more than a couple days, open them briefly each day to release pressure and prevent explosive openings (learned this the messy way!).
Follow these simple tricks, and you’ll be a cranberry kombucha pro in no time!
Serving Suggestions for Cranberry Kombucha
Oh, the possibilities! Here’s how I love to enjoy my cranberry kombucha:
- Straight up chilled: Pour it ice-cold in a fancy glass – the tangy bubbles are perfection on their own!
- With fresh mint: A few leaves muddled in the glass make it feel extra special (great for brunch!).
- Cocktail mixer: Swap it for soda in a vodka spritz or mix with gin for a probiotic twist on your usual drink.
- Over crushed ice: The ultimate thirst-quencher on hot days – the cranberry flavor really pops when it’s extra cold.
Honestly? I’ve even used it in salad dressings – that tang works magic on greens!
Cranberry Kombucha FAQs
I get asked about this ALL the time – here are the most common cranberry kombucha questions I hear from fellow fermenting fans:
Can I use frozen cranberries instead of fresh?
Absolutely! Just thaw them first and pat dry – frozen berries work nearly as well. The flavor might be slightly less bright, but it’s perfect when fresh cranberries aren’t in season. I always keep a bag in my freezer for kombucha emergencies!
How long does cranberry kombucha last in the fridge?
About 2 weeks max – but mine never lasts that long! The probiotics stay strongest in the first week. You’ll know it’s off if it smells funky or tastes vinegary (beyond the normal tang).
Why is my kombucha not fizzy enough?
Usually means it needed more fermentation time, or your kitchen was too cold. Next time, try adding a teaspoon of sugar when bottling and let it sit out an extra day. Just don’t overdo it – explosive kombucha is no joke (speaking from experience)!
Can I use flavored kombucha as the base?
You can, but the flavors might clash. I find plain kombucha lets the cranberries shine. If experimenting, try ginger kombucha – that spicy-tart combo is magical!
Nutritional Information
Want to feel even better about sipping this? While exact numbers vary based on your ingredients, cranberry kombucha is naturally low-calorie and packed with gut-healthy probiotics. Since we’re using real fruit and minimal sweetener, it’s way better for you than soda or juice. But let’s be real – we drink it because it’s delicious first, healthy second!
I’d love to see your cranberry kombucha creations! Tag me on Instagram @mykombuchalove so I can cheer you on – nothing makes me happier than seeing those pink bottles in your kitchens. Happy brewing, friends!
PrintTantalizing 3-Ingredient Cranberry Kombucha Recipe You’ll Crave
A refreshing and tangy fermented drink made with cranberries and kombucha, perfect for a healthy boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2-3 days (including fermentation)
- Yield: 4 servings 1x
- Category: Beverage
- Method: Fermentation
- Cuisine: Global
- Diet: Vegan
Ingredients
- 4 cups of kombucha
- 1 cup of fresh cranberries
- 1/4 cup of sugar (optional)
Instructions
- Prepare your kombucha by ensuring it’s at room temperature.
- Blend the fresh cranberries until smooth, then strain to remove the pulp.
- Mix the cranberry juice with kombucha in a sterilized jar.
- Add sugar if desired and stir until dissolved.
- Seal the jar and let it ferment for 2-3 days at room temperature.
- Strain the mixture once more and refrigerate before serving.
Notes
- Use organic cranberries for the best flavor.
- Adjust sugar to your taste preference.
- Ensure all equipment is clean to avoid contamination.
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
