A Quick and Easy Recipe
If you are looking for a breezy, straightforward homemade kombucha recipe, you’ll love my Cran Bam Kombucha recipe!
Cranberry juice is good for immunity, full of antioxidants, and is a reliable player in the flavoring process. I typically keep a handful of shelf-stable jars on hand to use when I’ve had a long week and weekend and don’t want to fuss with cutting fresh fruit or have the time to thaw frozen fruit.
Lemon verbena compliments cranberry juice nicely, offering a natural, citrusy taste. I source my lemon verbena fresh from a garden pot during my growing season. Look for fresh bunches at farmers’ markets and local co-ops. Dried lemon verbena also works very well, and can usually be found at natural food stores and co-ops.
Kombucha home-brewers 🍾
Follow the recipe below during the flavoring step and enjoy the sweet, citrus tang of Cran Bam!
Cran Bam Kombucha Recipe
*for one 12-16 ounce bottle
- Cranberry juice – one tablespoon
- Lemon verbena – three fresh leaves (six leaves if dried)
Store-bought juices often contain lots of sugar and often rapidly ferment. Check on your bottles after flavoring – they will likely need a burp. Check out my post on burping bottles 😄
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