Passion Fruit kombucha
If you’re into tart, fresh flavors, you’re going to love this passion fruit kombucha! Kombucha already has that natural tangy kick, and when you add passion fruit, you get a super refreshing and a little tropical fizzy drink.
Kombucha is the ultimate refreshing drink — crisp, tart, and fizzy all in one. It’s the perfect flavor when you want something bright and lively to sip on.
Adding passion fruit takes it to a whole new level with its bright, tropical flavor that makes every sip feel like sunshine.
Need a refresher on brewing your own kombucha? Check out our easy Kombucha Brewing Guide.
Looking for more kombucha flavor ideas? Check out our favorites:
What is kombucha?
Kombucha is a fermented drink made from sweetened black tea. While it’s traditionally brewed with black tea, in Japan its popular to brew it with green tea, which is called jun. To brew kombucha with green tea, see our posts How to make jun tea kombucha (with kombucha SCOBY), How to make Jun kombucha tea (Beginner friendly guide), and Flavored jun kombucha: Blueberry jam and lavender.
Kombucha originated in China, where it was known as the “Divine Che” — a remedy believed to promote detoxification and longevity. According to legend, a doctor named Kombu brought the tea to Japan, using it to treat the digestive issues of Emperor Inkyo. This is where the name “Kombucha” (meaning “Kombu tea”) comes from (Coelho et al., 2020). From there, kombucha spread to Russia and Eastern Europe along ancient trade routes.
Equipment needed for brewing kombucha at home
- Brewing vessel: A 4-liter (gallon) wide-mouth glass jar. We prefer it without a spigot, because the SOCBY tends to get stuck there and its more difficult to clean.
- Plastic fine mesh strainer: For straining the tea and SCOBY during bottling.
- Breathable cloth + rubber band: To cover the jar and keep out dust and flies. Cotton or muslin works best.
- Bottles: Use sturdy glass bottles with swing caps, made for brewing. Avoid thin decorative bottles — they can explode under pressure of fermentation!
- Thermometer: To monitor the water temperature.
- Funnel: Makes transferring kombucha into bottles much easier.
- A ladle: For stirring the sweetened tea.
Step by step process to make Passion Fruit Kombucha
Kombucha is brewed in two main stages: the first fermentation and the second fermentation.
The first fermentation is the most important and takes the longest. During this stage, kombucha ferments in a large glass jar covered with a breathable cloth, which allows airflow and lets bubbles escape. Learn how to make first fermentation kombucha here.
The second fermentation happens in bottles and focuses on building carbonation and adding flavor – in this case by adding passion fruit pulp to it.
First fermentation
- Make the tea: Bring 1 liter (1 quart) of filtered water to 80°C (180°F). Add four teaspoons of black tea, steep for 15 minutes, then strain out the tea leaves. (Letting it steep longer will create a stronger, more robust flavor.)
- Cool it down: Add 3 liters (three quarts) of cold filtered water and a few ice cubes to the brewed tea to bring the temperature down to about 40°C (104°F).
- Sweeten: Once the tea has cooled to a maximum of 40°C (104°F), stir in 80 grams of sugar until fully dissolved.
- Add the SCOBY: Add the SCOBY and 1 cup of starter liquid (kombucha from a previous batch).
- Cover: Cover the jar with a breathable cloth (one or two layers of cotton or muslin) and secure it with a rubber band. The brew needs airflow to ferment properly.
- Ferment: Place the jar somewhere warm, away from direct sunlight, at a stable temperature. After 6–9 days, once you notice bubbles and a slightly tangy flavor, your kombucha is ready for second fermentation! Passion fruit is naturally tart, so don’t let the first fermentation go too long – use kombucha that isn’t too sour to keep the flavor balanced.
Second Fermentation – Making Flavored Kombucha
- Bottle: Pour the kombucha into swing-top bottles. Add half of the passion fruit pulp. Add a teaspoon of sugar to help boost carbonation.
- Ferment: Seal the bottles and leave them at room temperature for 3–5 days to let the flavors infuse and carbonation build up.
- Burp: Open the bottles once a day (over the sink, just in case!) to release excess pressure and avoid explosion.
- Taste: Your kombucha is ready when it tastes good to you. The longer it ferments, the more sour and fizzy it becomes.
- Open carefully: There can be a lot of pressure inside! Always open bottles slowly and ideally over a sink to avoid messy surprises.
- Enjoy: Strain out the passion fruit pulp when pouring into a glass, and sip away.
Kombucha storage information
As soon as you’re happy with the acidity and fizziness, pop your passion fruit kombucha into the fridge. It’ll keep fermenting slowly in there, but over the next five days, you shouldn’t notice much change in flavor.
If you’re planning to store it longer than that, I recommend adding a teaspoon of sugar or honey before refrigerating. That little extra boost will feed the fermentation just enough to keep it from turning too sour while it chills.
Recipe video
Similar recipes
Passion Fruit Kombucha
Equipment
- 4 Fermentation-grade bottle with swing top
- 1 Fine mesh strainer
- 1 Funnel
Ingredients
- 4 liter kombucha non-flavored
- 2 passion fruit
- 4 tablespoon sugar
Instructions
Second kombucha fermentation
- Sterilize a fermentation bottle by swirling 50 ml (3 tablespoons) of white vinegar inside, then rinse with tap water to remove the vinegar smell.
- Slice the passion fruit in half.
- Add a funnel on the clean bottle and pour kombucha into bottle, leaving top 5 cm, or two inches, empty. Add half of the passion fruit and a teaspoon of sugar.
- Close the bottle and place it into a dark spot to ferment. Depending on the temperature, the passion fruit kombucha will be ready in 3 – 5 days.
- Enjoy it when you're happy with the flavor, and place it in the fridge if not consuming immediately.
Notes
- Use clean equipment when handling kombucha.
- Use fermentation-grade bottles to prevent explosions.
- Burp daily, or open carefully, to prevent kombucha spilling over.
- Once you’re happy with the flavor, store passion fruit kombucha in the fridge with an additional teaspoon of sugar.
- Passion fruit is naturally tart, so use a first fermentation kombucha that isn’t too sour to keep the flavor balanced.
Nutrition
FAQs
What are the health benefits of kombucha?
Some studies suggest that kombucha may offer health benefits thanks to its antioxidant, anti-inflammatory, anticarcinogenic, antidiabetic, and antibacterial properties — though more research is still needed (read more about the health benefits of kombucha here).
What are the best kombucha flavors?
Ginger: Refreshing and slightly spicy, ginger kombucha is highly carbonated (recipe).
Apple: Mildly sweet and tart, apple kombucha offers a fruity, classic flavor that can be enhanced with spices like cinnamon or vanilla (recipe).
Sage: Earthy and aromatic, sage kombucha is easily made with dried or fresh herbs for a unique, year-round flavor (recipe).
Lavender: Floral and soothing, lavender kombucha delivers a luxurious, highly aromatic experience with just a small amount of lavender (recipe).
Passion fruit kombucha is such a refreshing flavour. I make kombucha on repeat at home, and the passion fruit twist has been a fun way to mix things up. If you give it a try, let us know how you like it in the comments, and please leave to leave a rating too – it really helps others to find the recipe.