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  • Writer's pictureDash of Hang

Cranberry-Kiwi Kombucha

Now I know kombucha has been all the craze. I mean, can you really blame people? It's delicious and good are you. It's a wonderful alternative for soda and tastier than "flavored" sparkling water. For those who know how to brew your own kombucha, you understand that it takes lots of patience.

THIS RECIPE IS FOR SECOND FERMENTATION. For non-brewers, that's when the kombucha is ready to be flavored and bottled. This means the tea has already been fermenting with the scoby for approximately a week. The second fermentation is when the carbonation forms.



Serves 1 - 8.5oz bottle

  • 8 oz. kombucha (first fermentation)

  • 1/2 kiwi, diced

  • 2-3 cranberries, halved

  • 1 teaspoon granulated sugar

  • Optional: 1-2 droppers of Receptra Naturals CBD oils


  1. In 8.5 oz. glass bottles (preferably the swing top lips), toss in a half of a kiwi (diced) and 2-3 halved cranberries.

  2. Using a funnel, sprinkle in the granulated sugar. Add in the optional CBD oils.

  3. Pour in the non-carbonated kombucha (first fermentation).

  4. Cap lid, be sure it is air-tight. Let sit at room temperature for 3-5 days. Place in fridge afterwards until ready to be served.


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