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Lemon Ginger Kombucha

This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!

Lemon ginger kombucha in a mason jar on a white background

There’s a magical tonic the tulip-man blends up anytime one of us so much as sneezes. It involves blending lemon and ginger and good quality honey, which he then uses as a syrup for adding instant healthy flavor to water.

So naturally I had to make a kombucha version of it. Because lemon + ginger + kombucha are a match made in heaven. The result is a slightly tart, slightly sweet, seriously refreshing kombucha! Let’s brew.

(Pro tip: use this Lemon Kombucha to make a Kombucha Radler beer cocktail!)

Lemon ginger kombucha in a mason jar on a white background

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today with this Lemon Ginger Kombucha!)

In order to make this citrusy kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated! This video shows you how to get to that point.

Ingredients for Lemon Ginger Kombucha

  • Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
  • Lemon: Fresh lemon juice is packed with flavor and antioxidants, and gives this kombucha a delightfully tart taste.
  • Ginger: We’ll chop it finely (or grate it) to infuse the kombucha with ginger flavor.
  • Honey: A dash of honey will provide the sugars needed to carbonate the kombucha. For a vegan option, substitute the honey for white sugar.

For a fun twist, you can also try adding pepper to your kombucha (like the tulip-man did with this Ginger Pepper Kombucha).

Ingredients to make lemon ginger kombucha on a white counter

How to Make Lemon Ginger Kombucha

Making your own Lemon Ginger Kombucha is super easy. The process goes something like this:

  1. Prep: Juice the lemons and finely chop or grate the ginger.
  2. Bottle: Add kombucha, lemon juice, ginger, and honey to fermentation bottles.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Chill in the fridge before serving.
Lemon ginger kombucha in a mason jar on a white background
Lemon ginger kombucha in bottles on a white background

Lemon Ginger Kombucha

This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!
Print Pin Rate
Course: Beverages (Non-Alcoholic)
Cuisine: American
Keyword: ginger kombucha, lemon ginger kombucha, lemon kombucha
Diet: Dairy-Free, Gluten-Free, Vegetarian
Time: 60 minutes or more
Prep: 3 d
Total: 3 d
Servings: 8 cups
Calories: 50kcal
Author: Sarah Bond
4.57 from 23 votes


  • ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
  • 2 lemons ¼ cup lemon juice
  • 1 thumb fresh ginger 1 Tbsp chopped or grated
  • 2 tsp honey sub white sugar for vegan option


  • Prep: Juice the lemons (you need ¼ cup of juice). Finely chop or grate the ginger (you need 1 Tbsp).
  • Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Equally distribute lemon juice, ginger, and honey into bottles. Seal tightly.
  • Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
  • Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.


*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.


Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 12g
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More Kombucha Flavors To Try

Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time.  Read more

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Recipe Rating

  1. Petra says:

    Would this work if I did 1/4 cup orange juice and no honey? I am assuming the sugars from the orange would be enough?

    1. Sarah says:

      Yes! That would work! 😀

  2. shannon o'mara says:

    Is is absolutely necessary to do a second ferment? I just tasted my first batch on day 7 and it already has a great flavour and slight carbonation. Thanks in advance, love your page it’s so handy!!5 stars

    1. Sarah Bond says:

      Great question, Shannon! It’s not necessary to do the second ferm. It’s just for added flavor and carbonation. Enjoy! 😀

  3. Kombucha says:

    I just love ginger. So delicious5 stars

  4. Jimmy says:

    Can I drink the resulting liquid after producing my scoby? It smells mildly “apple cidery”.

    1. Sarah says:

      Technically yes, but it will be very sour. You’re better off using it as a strong starter for your next batch, or use it as you would vinegar!

  5. Judy Keating says:

    I just started the second fermentation on a gallon of kombucha in 4 quart size ball jars. I used your lemon / ginger recipe.. I am very excited! I have a second gallon in process and close to ready for second ferment and flavors. How would I prepare fresh blackberry’s for flavoring? How many? And, what would you suggest to flavor along with the blackberry’s?

    1. Sarah says:

      Yum enjoy! I have a blackberry vanilla recipe here you might enjoy and get some ideas from 😀

  6. Nathan says:

    Would halfing the sugar in the first fermentation be an option. Or is the full cup necessary? Thanks!

    1. Sarah says:

      The full cup is necessary for the kombucha to feed on. The longer you let your first fermentation run, the less sugar will be in the finished kombucha (in other words, you won’t be consuming all that sugar!)

  7. Fábio says:

    Hi Sarah. I’m from Brazil e a Kombucha lover. I’ve just enjoyed your recipe a lot. It’s fresh and delicious. I’ll taste it next time at home, when I’ll prepar my next liters of kombucha. Thanks and congrats for helping us. Bye!5 stars

    1. Sarah says:

      Happy to be of help! Enjoy! 😀

  8. Amy says:

    Thanks – we’ve been making kombucha weekly with your instructions for months now!

    We’ve tried a couple other flavours but lemon ginger is definitely our favourite so we just stick with that now. We’ve played with the ratios and have settled on 3.5L kombucha from the first fermentation with 1.5 Tbsp honey, 1/4 cup lemon juice, and 100g frozen ginger grated on a microplane (we like it very gingery!)

    This also gives great carbonation; we use a mix of old GT kombucha bottles (the lids are holding up surprisingly well after months of use) and mason jars with canning lids & rings.

    Thank you!5 stars

    1. Sarah says:

      Thanks for letting us know what’s working for you! Also so great that those old bottles are working, nice was to recycle them!

  9. Kerry says:

    Hi thanks for the recipes! Can I use finished wine bottles for the second fermentation – it seems a shame not to?


    1. Sarah says:

      Hi Kerry! Wine bottles won’t work well because they are not meant to withstand pressure.