Elderberry Kombucha Recipe

Brew sweet tea

Bring 8 cups of water to a boil. Remove from heat, add 4–6 black tea bags (or equivalent loose leaf) and 1 cup granulated sugar. Stir until sugar dissolves. Steep tea 10–15 minutes, then remove tea leaves/bags and cool the sweet tea to room temperature (approximately 20–25°C / 68–77°F). Cooling fully is critical to avoid killing the SCOBY.

Combine starter and transfer

Once the sweet tea is at room temperature, pour it into a clean 2–3 liter glass jar. Add 1 cup starter kombucha and gently place the SCOBY on top of the liquid. Cover the jar with a breathable cloth or paper towel secured with a rubber band to keep out dust and insects while allowing air exchange.

Primary fermentation

Place the jar in a warm, dark spot (21–26°C / 70–79°F) for 7–10 days. Taste starting at day 7. The kombucha should be tangy and slightly sweet. The length of fermentation controls acidity — longer = less sweet/more vinegar-like. When it reaches your desired balance, proceed to flavoring and bottling.

Simmer elderberry-spice concentrate

While the primary kombucha ferments and when you are ready to bottle, combine 2 cups water, 1 cup dried elderberries, 3 oz sliced fresh ginger, and 2 Ceylon cinnamon sticks in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat and simmer uncovered for 12–15 minutes, until the liquid is fragrant, slightly reduced, and deep purple. This extracts color, flavor, and soluble sugars from the elderberries and spice.

Sweeten (optional) and cool

If you prefer a touch more residual sugar to boost second-fermentation carbonation, stir in 2 tablespoons honey or maple syrup while the concentrate is warm so it dissolves. Remove from heat and let the concentrate cool to room temperature. Strain through a fine mesh strainer or cheesecloth into a clean container, pressing solids to extract as much liquid as possible. Reserve solids for culinary use or compost.

Prepare bottles

Sanitize glass flip-top or airtight bottles and funnels. When the kombucha primary fermentation has reached your desired taste, remove the SCOBY and 1 cup of kombucha to keep as starter for the next batch (store at room temperature or refrigerate briefly).

Blend kombucha with concentrate

For approximately 2 liters of kombucha, add about 1/2 cup elderberry-ginger-cinnamon concentrate total (adjust to taste) to the kombucha and gently stir to combine. Use less concentrate for a subtler flavor (1/4 cup) or more for stronger flavor (up to 3/4 cup). If you used no sweetener during simmering and want more carbonation, add 1–2 teaspoons additional sugar or honey per 500 ml bottle at this stage.

Fill bottles and leave headspace

Using a funnel, fill sanitized bottles leaving 1–2 inches (2–5 cm) headspace. Seal bottles tightly.

Second fermentation (natural carbonation)

Leave sealed bottles at room temperature out of direct sunlight for 2–5 days to carbonate. Check pressure daily by carefully opening a test bottle — release excess gas slowly to avoid spraying. Cold weather slows carbonation; warmer speeds it. When desired fizz is achieved, move bottles to the refrigerator to slow fermentation and preserve flavor.

Serve

Chill for at least 24 hours before serving. Serve cold over ice or straight from the bottle. Pour gently to avoid disturbing any sediment. Store refrigerated and consume within 2–4 weeks for best flavor and fizz.

Rinse utensils and jars with hot water (avoid soap on SCOBY-contact items). Store the SCOBY with 1–2 cups starter kombucha in a clean jar covered with breathable cloth at room temperature if you plan to brew again soon, or refrigerate briefly for short-term storage.