Cbd Kombucha Recipe

Boil and dissolve sugar

Bring 3.5 cups water to a boil in a saucepan. Remove from heat, add 3/4 cup granulated sugar and stir until fully dissolved.

Steep tea

Add 4 black tea bags (or 4 teaspoons loose-leaf tea in an infuser) to the hot sugar water. Cover and steep 10–15 minutes for a strong brew. Remove tea bags or strain leaves and let the sweet tea cool to room temperature (about 1–2 hours). It's important the tea is fully cooled before adding SCOBY or starter.

In a clean 1–2 liter glass jar, pour the cooled sweet tea. Add 1 cup of unflavored raw kombucha (or reserved starter liquid) and gently place the SCOBY on the surface. Cover the jar with a tightly woven cloth or coffee filter and secure with a rubber band to keep out dust and insects while allowing airflow.

Keep the jar at room temperature (20–24°C / 68–75°F), out of direct sunlight, for 7–10 days. Taste after day 7: when it reaches a balance of tangy and slightly sweet you like, primary fermentation is complete. Warmer rooms speed fermentation; cooler rooms slow it.

If using ginger, thinly slice about 20 g and set aside. If using lemon, squeeze 2 tbsp fresh lemon juice and set aside. If you prefer sweeter finished kombucha, dissolve 1 tsp honey or agave in a tablespoon of warmed kombucha or water for later use.

Measure CBD: decide total CBD dose for the batch. This recipe uses 25 mg total CBD for about 500 ml finished kombucha (adjust proportionally for larger batches). If using a CBD oil/tincture with a pipette, calculate the volume needed to reach 25 mg and have it ready. If using crystalline isolate, dissolve it into 1/2 tsp neutral carrier oil and gently warm until incorporated.

Remove the SCOBY and reserve 1 cup of the fermented kombucha as starter for your next batch. Strain the fermented kombucha into a clean pitcher to remove any large particulates.

Divide kombucha into 1 or more airtight flip-top bottles, leaving about 1–2 inches headspace per 500 ml bottle. Add desired flavorings to each bottle: for ginger flavor add a few thin slices (or 1–2 tsp ginger juice); for lemon add 1/2 tbsp lemon juice per 500 ml. If you want slightly sweeter or more active carbonation, add 1 tsp honey or agave per bottle.

Add the measured CBD oil/tincture to the bottles: distribute the total 25 mg among bottles (for example, if using one 500 ml bottle give it the full 25 mg). Shake gently to combine. Note: CBD oil is not water soluble and will disperse as micro-droplets; vigorous shaking before serving helps emulsify. If you dissolved isolate into carrier oil earlier, add that mixture now.

Seal bottles tightly and leave at room temperature for 1–3 days to build carbonation. Check daily and carefully release pressure if bottles become overly pressurized. Store in refrigerator when desired carbonation is reached to slow fermentation.

Chill the bottled kombucha in the refrigerator for several hours before serving. Before opening, gently invert or shake to re-emulsify CBD oil if separation occurred. Pour into a glass, leaving sediment behind if desired, and enjoy chilled.

Keep refrigerated and consume within 2–3 weeks. Reserve some fermented kombucha (about 1 cup) as starter for your next batch. Discard or compost used SCOBY layers as needed.