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Lemon & Rosemary Kombucha Kick

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Adjust Servings:
10 tea bags
1 cup of sugar
2 cups of starter kombucha
3 1/2 Quarts of water
1-2 cups of lemon juice or one lemon cut into diced cubes

Lemon & Rosemary Kombucha Kick


    You can't beat the taste of lemon in kombucha. When you combine it with the suttle taste of Rosemary, you end up with the perfect balance of sweet and calm.

    • 1 hour, 10 days, 20 minutes
    • Serves 6
    • Medium




    If you are looking for a different flavor to add to your kombucha, you will love the combination of fresh lemon and rosemary. When you bring the tarty flavor of lemon and the calming flavor or Rosemary together in kombucha, you get a balanced taste that will leave you wanting more.

    Lemons are another fruit that tastes great in kombucha. The tart taste of kombucha is a change from other fruits that you can add to kombucha. Lemon also comes packed with. Nutritional value including vitamin C, improving bowel movement regularities, helps to destroy gall stones and kidney stones due to it’s acidic content. If you suffer from high blood pressure, you may want to add lemons to your diet as it helps to improve blood pressure naturally. Lemons also help with eye disorders and helps the body fight cancer cell development.

    When selecting lemons, you want to find bright colored lemons that have no green on them as the green means they are not fully ripe and will contain more acid. Also avoid any lemons that have wrinkling, soft, or hard places.

    Rosemary is an herb that is grown in backyards everywhere. It’s easy to grow and it can be added to so many different dishes, such as Italian dishes. Rosemary has been used in the past for increasing memory as well. The flower tops of the plant contains antibacterial agents to help cleanse and protect. Rosemary may also decrease the chances of developing certain mouth and lung cancers, increase your vitamin C intake, and contains iron which is important for red blood cell growth.

    Dehydrating Rosemary is very beneficial and can provide a concentrated amount of the daily requirements such as 12 grams of fiber, 35% of the calcium requirement, 18% of the vitamin C requirement, and 29% of the recommended vitamin C. When selecting Rosemary purchase fresh and dry yourself or you can use the fresh sprigs for several different recipes.

    Before you can add lemons and almonds, you will need to brew a batch of kombucha through the first fermentation. This process takes one hour to create and then seven days to ferment.

    For this recipe, you will. Need the following equipment:

    * Funnel

    * Gallon sized glass jar

    * Pot

    * Measuring cups and spoons

    * Coffee filter

    * Rubber band

    * 6 empty water or soda bottles – washed thoroughly

    Ingredients to gather:

    * Tea bags – 10

    * Sugar – 1 cup

    * Starter kombucha – 2 cups

    * Water – 3 1/2 quarts

    For the first fermentation, you will need to combine boiling water and the tea bags together to steep for fifteen minutes. Allow the mixture to set for up to one hour so the temperature can cool down. Pour the tea mixture, sugar, and kombucha starter into the gallon sized glass jar and stir until the sugar is completely dissolved. Add the scoby before placing the coffee filter over the hole and secure it with the rubber band. Let it set for seven days in the dark where it can brew.

    Next, add the flavoring….

    For the flavoring, you will need:

    * one lemon cut into diced cubes or 1-2 cups of lemon juice

    * 1-2 teaspoons of dried rosemary

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    5 minutes

    Prepare the Lemons

    Wash the lemons off thoroughly under running water and pat dry. Cut into slices and then dice the slices.

    10 minutes

    Prepare the Rosemary

    Rinse the fresh sprigs of Rosemary off and dehydrate until they are completely dry. Crush the springs very well until you see almost a powder form.

    3 minutes

    Adding the lemons and rosemary

    Drop an equal amount of lemon cubes into each of the empty bottles. Then sprinkle an equal amount of Rosemary into each bottle with the lemon cubes.

    2 minutes

    Add kombucha

    Pour enough of the basic kombucha brew to each bottle to fill it up to one inch from the top.

    3 days

    Second fermentation

    Place the lid on each bottle and set the bottles in a dark place indoors where the temperature in the room can be regulated.

    During this process, the carbonation will increase and push out the sides of the bottles. Be sure to check your bottles daily and if needed, you can release some of the pressure in order to maintain the carbonation. Be sure to release the pressure slowly and away from your body to reduce the chances of injury. Once the pressure is released, put the lid back on tight and continue through the process.


    Once the fermentation process is over, refrigerate the bottles until you are ready to drink them.


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    One Comment Hide Comments

    This is great! But why must the rosemary be dried? Cant we use fresh rosemary? Im wondering if its because it might affect the second fermentation…?

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