Peach Pie Kombucha
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).
- 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.
- 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.
- 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
- 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.
Ginger Pepper Kombucha
Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.
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