Peach Blush Kombucha

The kombucha making continues at my house, and I have made it my goal to make new flavors every time.  This week it was peach strawberry.  Peaches were on sale last week, so I stocked up since they were so flavorful and perfect.  I combined them with strawberries for a nice sweet flavor with some lemon and ginger thrown in for a punch. 

It turned out such a lovely blushing color that I had to name it peach blush.  I have to say, it is my favorite flavor so far of the ones I have made because the peaches were so ripe and sweet.  If you are into kombucha making you have to try this combo!  You will not find it at the store.

Peach Blush Kombucha
(Peach Strawberry)
Makes about 4 quarts

4 quarts filtered water
5 Tbsp loose green tea placed in a piece of cheesecloth and tied (like a sachet).
1 cup raw sugar
1 large glass jar (large enough to hold the 4 quarts liquid)
1 cup starter tea (half a 16 oz plain kombucha from the store will work )
1 Scoby*
4 32 oz glass jars
1 cup diced organic ripe organic peaches
1/2 cup fresh organic strawberries
¼ cup lemon juice
1 inch piece fresh ginger
To make the kombucha, wash your hands very well with apple cider vinegar or soap (but not antibacterial because this can contaminate the Kombucha and make it not work).  Wash out the glass jar you will be using to make the kombucha with the cider vinegar as well to sanitize it. 
Next, fill a 3 liter pot with 4 quarts of filtered water, and bring to a boil.  Boil for 5 minutes to sanitize it. 
Add the green tea sachet, and let steep for about 3 minutes (or as long as you would normally brew tea).  Turn off heat and add 1 cup raw sugar. Stir to dissolve, then let sit until the water cools to 75 degrees F.  You do not want to add the culture when it is hot, or it will kill it. 
When the tea is cool, pour it into the glass jar and add the starter tea, Sanitize hands with the cider vinegar and gently put the scoby into the tea, cover the top of the jar with the cloth, and secure it tightly with rubber band.
Put the jar somewhere warm and dark where it won't be disturbed (I put mine in a closet on the top shelf). Temperature should be consistently at least 70 degrees if possible. Lower temperatures will make it grow slowly, but below 70ºF makes it more likely that unwanted organisms will start growing too.
Wait about a week. When the tea starts to get smelly like vinegar, you can start tasting it.  The scoby should form another scoby in the jar, and it may sink and it may float. If it floats though, it helps prevent mold. Note that if you see mold you have to throw the batch away and start over with a new scoby. 
When ready to test, remove a small amount.  The best way to pull a sample is with a straw. Dip the straw about halfway into the tea, cover the end with your finger, pull the straw out and drink the liquid inside or put that liquid on the test strip.  If the kombucha tastes really sweet, it is not done, and it needs more time to eat the sugar.  If it tastes slightly vinegary, it is done and ready to be put in jars.
Gently remove original scoby and new baby scoby with clean hands (sanitized with the vinegar is fine) and set them in a clean container. They may be stuck together. Pour a little of the kombucha on them and cover them to save them for another batch (they should be kept at room temperature. 
Pour the brewed kombucha into clean jars (but reserve 1 cup of the kombucha to make another batch next time).  Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor.  Puree the peaches, strawberries, lemon juice and ginger together in a food processor.  Add ¼ of the peach mixture to each jar.  Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated.  Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).  Store in the fridge. 
*a scoby is a culture that is used to make kombucha, you can read more about them here:
I got mine from my boyfriend, and most people get them from people they know (since once you start brewing kombucha you have a lot) but you can order them online as well.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. July 7, 2013 at 11:54

    Wow ! This looks so delicious and refreshing :D<br />thank you for the recipe :)

    • July 8, 2013 at 14:28

      Thanks Heather! I am happy to share :)!

    • July 15, 2013 at 04:11

      Thank you for sharing. I will be sure to have my peaches and strawberries ready. It's will be my first batch and I'm anticipating a great one. Your recipe flavoring will surely help. God bless for sharing your gift.

    • July 16, 2013 at 04:08

      You are so welcome :)! I am happy to share!

  2. July 15, 2013 at 19:28

    This comment has been removed by the author.

  3. July 22, 2013 at 15:15

    Yay! I'm so excited to have found your blog. First I love all the desserts, but I started making my own kombucha about a month ago and have run out of different flavor ideas. Our favorite is to mix a little stevia and iced tea with the kombucha, but I still feel like I am making too much and can't drink it fast enough. I want to try all your kombucha ideas, I am so excited! <br />Alissa

    • July 23, 2013 at 10:54

      I am glad I am giving you ideas :)!

  4. July 25, 2013 at 20:17

    This looks amazing. Just started Kombucha 2 weeks ago and am totally addicted..Can't make it fast enough. Anxious to try this recipe. I have been using tea bags though- I have seen usually 8 bags-or 2TBS loose. What would you recommend if I used tea bags? Thanks.

    • July 26, 2013 at 21:31

      Thank you :)! I hope you enjoy it! I make a double batch (double this recipe) for my kombucha and it is 10 tea bags.

  5. September 16, 2014 at 01:03

    Why do all the pictures say "fragrant vanilla cake"?

    • September 16, 2014 at 01:24

      Because this blog is called "Fragrant Vanilla Cake"...

  6. suzi
    June 9, 2017 at 15:17

    have you ever tried tossing your fresh fruit in a little processor or simply mashing it before putting in for the flavor ferment phase? thats how I do it. you can strain after. I feel like I get the benefits of more antioxidants the organic fruit is expensive so I like to get the most mileage out of it!!! just wondering if others do it this way....

    • June 10, 2017 at 00:19

      Yes I have, sometimes i just mash raspberries and put them in. But it tastes the same actually either way, and if I strain it before, it can stay in the container it is already in :). I don't think it affects the nutrition at all, because you are straining it either way.

  7. Martha
    August 18, 2018 at 14:40

    Thank you for sharing recipes. I will make the Peach Blush Kombucha next. Blessings to you.

  8. Barbara M
    November 9, 2018 at 20:18

    So, you have had success with second fermentation with fruit, placing g it in widemouth, mason type jars, instead if narrow neck bottles?

    • November 9, 2018 at 20:46

      Yes, that is how I always do it.

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