🍒 Cherry Kombucha with Linden Flower Tea: A Tart, Floral Summer Ferment
If you're looking for the perfect summer kombucha recipe, this one's a standout. Combining enzyme-extracted cherry juice with delicate linden flower tea, this tart and floral kombucha is bright, refreshing, and naturally fizzy, just the way I like it.
Whether you're a seasoned fermenter or brand new to home brewing, this homemade cherry kombucha recipe delivers layered flavour, natural carbonation, and serious summer vibes.
Why Cherry and Linden Make the Perfect Pair in Kombucha
Cherries bring bold, juicy fruitiness and natural sugars that feed fermentation beautifully. When paired with linden flower tea, known for its subtle, honey-like floral notes. The result is a deeply aromatic brew with a tart edge and a silky smooth finish.
This batch was fermented a little longer than usual to deepen the acidity and push the tangy profile. The result? A kombucha that tastes like a crisp cherry cider with soft botanical undertones, and it’s loaded with natural carbonation.
🍶 Cherry Kombucha Recipe (with Linden Flower Tea)
📋 Ingredients
1 SCOBY + 200g backslop
40g loose linden flower tea
760g filtered water
200g organic cane sugar
1000g cherry juice
Flip-top fermentation bottles (glass, sterilized)
🧪 Brewing Instructions
First Fermentation:
Brew 760g of hot linden flower tea and dissolve the sugar.
Let cool to room temperature.
Pour into a clean glass jar, add SCOBY, starter liquid, and cooled cherry juice.
Cover with a cloth and secure with a rubber band.
Let ferment at room temp (22–27°C / 72–80°F) for 7–10 days, or until it tastes slightly sour but not sharp.
Second Fermentation:
Remove the SCOBY and set aside 200g for your next batch.
Strain and bottle the kombucha in airtight glass bottles.
Let ferment for 2–4 days at room temperature for natural carbonation.
Refrigerate and enjoy chilled.
🔥 Pro Tips for the Best Homemade Cherry Kombucha
Longer F2 = More Bubbles: But don’t overdo it, burp bottles daily to avoid pressure build-up.
Use dark sweet cherries or tart Montmorency cherries, depending on your taste.
Taste test after 2 days — tartness builds fast with enzyme-extracted juice.
For even more floral complexity, try blending with elderflower or hibiscus tea.
💭 Final Thoughts: Tart, Floral, Fizzy Perfection
This cherry-linden kombucha is a recipe I’ll be running back. The natural fizz, the elegant flavour layering, and the refreshing tartness make it a kombucha that tastes far more complex than it is to brew.
Whether you’re fermenting for health, flavour, or just fun, this is the perfect fermented summer drink to keep in rotation.
💬 Have You Tried Cherry Kombucha Yet?
Tag me on socials with your cherry kombucha creations!