Rosemary, Rosehip and Sage Kombucha Recipe

One of the first experimental herbs flavored Kombucha Recipes that we tried, and it was wonderful, refreshing and different from most of the fruity flavors we made before. It is important to note that when using fresh herbs in Kombucha that a little goes a long way and to much may make your batch over-powering.

Sampling is one way we start an experimental flavor, before making a full batch. Remove 2 cups of Kombucha from the batch and scale down the herbs to make a sample tasting. You can add this to a mason jar, cover, and let sit for 1-2 days, tasting in intervals. This way you are not using a whole batch on a flavor you may not like. Find dried herbs here or here

Servings: 1 Gallon
  • 1 Gallon Unflavored Kombucha
  • 2 oz. Dried Rosthips
  • 3-5 leaves Fresh Sage or 1 oz dried
  • 1 sprig Fresh Rosemary or 1 oz dries
  1. Add all herbs to the Kombucha.

  2. Give them a few light stirs with a wooden spoon.

  3. Recover your Kombucha with your cloth.

  4. Let the herbs infuse for 1-2 days. Taste in between until you are happy with the flavor and strength of the herbs.

  5. Strain and remove herbs.

  6. Finally Bottle.

See our post on bottling, to bottle your herbal Kombucha

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