Looking for a delicious new flavor to try out on your homemade kombucha? This Peach Pie Kombucha recipe has juicy peaches, maple syrup, and a hint of vanilla (in other words, you’re going to love it!)

If I ever find myself with way too much fruit, my instinct is to make a pie (oh hi there, Blueberry Pie). But another way to use all that surplus fruit is by throwing it into your next batch of kombucha!
So obviously when the tulip-man came home with a bag full of peaches, I was torn between making peach pie or peach kombucha. And by this point, you can probably decipher what happened next.
This Peach Pie Kombucha is sweet like pie, with the flavors of maple syrup and vanilla tying it all together. The kombucha flavor of late summer is here!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like peaches!) and bottling it.
In order to make this Peach Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.
Ingredients to make Peach Pie Kombucha
- Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Peaches: You can use fresh or frozen peaches to make kombucha (just be sure to thaw frozen peaches first). Or for a sweeter flavor, go for white peaches!
- Maple syrup: We’ll compliment the sweet peaches with a touch of maple syrup, which rounds out the flavors and bring major peach pie deliciousness.
- Vanilla: A bit of vanilla gives this kombucha the tastiest aftertaste!
How to make peach kombucha
Making your own peach flavored kombucha is super easy. The process goes something like this:
- Bottle: Transfer kombucha to fermentation bottles (I like to use quart-sized bottles).
- Add Flavors: Add diced peaches, maple syrup, and vanilla to each bottle.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Strain out fruit pieces (optional), then chill in the fridge before serving.
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1 ripe peach finely diced
- 2 Tbsp maple syrup divided, 30 mL
- ½ tsp vanilla extract divided, 2 mL
Instructions
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 3 inches empty at the top.
- Add Flavors: Evenly divide peaches, maple syrup, and vanilla extract into each bottle (I used 2 quart-sized 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: Strain the kombucha to remove fruit pieces (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Lidia says
Hello Sarah!
A friend gave me a SCOBY and I’m using your Kickass recipe. Very effective methos. I truly appreciate the probiotics and prebiotic found in fermented food.
Question: Could I purée the peaches in this variation of Kombucha as you do with the strawberry flavor?
Sarah says
Hi Lidia – yes definitely, puree away! Happy brewing 😀
Nancy says
Hi, Sarah! I soooo appreciate all of the info on making your own kombucha. I love this drink but can’t afford the store-bought, so I just bottled my first batch. I used the strawberry recipe and experimented with a couple of bottles with pureed orange as well.
A couple of questions about this peach recipe… will canned peaches work? The reason I ask is because I couldn’t find any frozen peaches (gotta love food shortages in this pandemic!) and the fresh peaches were rock-hard. That leads to my 2nd question. How ripe do fresh peaches need to be? If they’re a little under-ripe, as in when you first bring them home from the store, will that be OK?
Thank you!
Sarah says
Canned peaches work well here! And I would wait for them to become ripe and sweet – the riper they are, the more natural sugars and flavors they will give your kombucha! 😀
Azaryah says
Great work invested to help all , may God bless you abundantly.
Stay blessed.