It’s summertime, and the bucha brewin’ is easy (or something like that). It’s time to take full advantage of your quicker brew times and hit up our amazing lemon ginger kombucha recipe! While I did not expect it, this might be my very favorite kombucha recipe—it is a must-try!
Whether you realize it or not, lemon ginger kombucha is missing from your life right now. This delicious recipe has a little tang, a little sweetness, lots of warmth, and lots of carbonation. If that isn’t a recipe for a perfect glass of kombucha, I don’t know what is!
“Healing” Lemon Ginger Kombucha
Lemon ginger kombucha tastes sort of like a throat lozenge in the best kind of way. It has a “healing” taste to it, and a pleasant syrupy thickness thanks to the ginger. The anti-inflammatory properties of ginger and kombucha also mean it could actually soothe a sore throat if need be!
Between lemon, ginger, and the kombucha, this recipe makes for a big health boost in a glass. You have everything from loads of vitamin C to probiotics and anti-inflammatories. This recipe not only tastes amazing, but it will leave you feeling incredible too!
Leave the Rind on? Really?
We leave the rind on our lemon for this recipe. While this is not super typical, it truly makes a BIG difference in the flavor. If this freaks you out, you have nothing to worry about. Just make sure you give the lemon a good wash prior to slicing and loading it into your kombucha bottles!
You can also definitely strain out the lemon and ginger prior to drinking the finished product, so you don’t have to worry about chewing on a lemon rind while you drink your kombucha. Having said that, there is nothing wrong with leaving the pieces in the drink, either! You will get an extra nutritional boost, and the kombucha will have sucked out lots of flavor so neither the lemon nor the ginger should have overwhelming tang or ZING to them by the time you would consider eating them anyways!
Lemon Ginger Kombucha Hits All of the Senses
Prior to drinking this one, I highly recommend appreciating the smell for a bit (if you can resist drinking for long enough). Our lemon ginger kombucha recipe creates a truly wonderful aroma; it might even add to your enjoyment of the flavor! If only we could capture this scent in a candle!
This recipe also creates a beautiful, soft-yellow kombucha color. It makes me think of the springtime sunshine captured in a bottle. It is so pretty that it might even be hard to drink it! Well, at least until you catch a whiff of the irresistible smell and your mouth gets to watering!
Second Fermentation Time!
I’ll stop raving about the recipe—it’s time to get brewing! If you are a veteran, go ahead and skip to the recipe card below. If you are a first-timer, I highly recommend reading the notes below before proceeding to the recipe. Either way, good luck and enjoy!
Primary Fermentation + Airtight Glass Bottles
FYI, this is a second fermentation kombucha recipe. That means you need to have kombucha that has already completed the initial fermentation process on hand. Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part! If you don’t know where to begin with brewing kombucha, no worries! We offer a Kombucha Starter Kit with everything you need to brew your first batch! It also comes with very straightforward instructions.
This recipe also requires airtight glass bottles. These are a staple for kombucha home brewers. I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall!
Scale to Your Batch
This recipe is written out for a single 16 oz bottle. If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe. We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards. Do whatever is easiest for you!
Lemon Ginger Kombucha
This lemon ginger kombucha recipe is like sunshine in a bottle! Lemon ginger kombucha offers ample health benefits as well as an amazing taste, smell, and color. This one is a must-try!
Ingredients
- 1/4 whole lemon leave the rind ON
- 1-2 tsp peeled ginger root we use closer to 2 tsp–use as little as 1 tsp if you are not a huge fan of ginger
- 1 tsp organic cane sugar
- 12-14 ounces Fermented Kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace
Instructions
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Slice 1/4 of a lemon (with rind on) in small pieces and place in bottle
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Peel or slice the "skin" off of the ginger root. Discard
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Slice flesh of ginger root in small pieces and place in bottle
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Add sugar to the bottle (use a funnel if desired)
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Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
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Seal bottle and shake gently to combine ingredients
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Allow kombucha to ferment in a dark, warm space for 2-3 days*. Then, begin tasting daily.
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Once kombucha meets your flavor preferences, refrigerate it and enjoy!**
Recipe Notes
*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis. If there isn’t much pressure to be released after 24 hours, try every other day.
**Again, you may strain lemon and ginger pieces out of kombucha prior to drinking if preferred. It is fine to eat them or leave them in and avoid them as well!
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That’s it for this recipe! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!
We would love to hear your questions and thoughts in the comments below– feel free to share. Enjoy! 🙂
Yum! New favorite for me!! Thanks for sharing
I love ginger-lemon, so I added about 4x that, but I used juiced lemons and juiced ginger root.
Can honey be substituted for the sugar? If yes, how much per 16 oz. bottle, please?
Hi there, it certainly can! Substitute is 1-to-1, so 1 tsp of honey per 16 oz bottle.
Hello, I’m a first time kombucha brewer. For this recipe, do we add the lemon / ginger/sugar to already brewed kombucha? I’m very excited to make my own kombucha and would appreciate any tips. Thanks!
Hi Liz!
Thanks for reaching out! Correct– your kombucha should already have completed primary fermentation & the SCOBYs should be removed. There are some notes on this in the “Primary Fermentation + Airtight Glass Bottles” section of the recipe for more info!
Our full kombucha recipe provides more detail as well
Finally, we have an entire support section on second fermentation if you are interested! Happy Brewing!