This recipe creates a vibrant and refreshing kombucha, perfect for a warm evening or a celebratory brunch! The sweetness of the blood orange perfectly balances the tartness of the fermented tea, creating a unique flavor profile. It's a recipe designed for both seasoned kombucha brewers and curious beginners. I still remember the first time I tried making kombucha and thinking it was a whole other level of difficult. But this recipe makes the process really simple.
The process is surprisingly straightforward—with a few crucial steps to ensure your kombucha turns out just right. You'll learn how to brew the perfect tea base, manage the fermentation process, and achieve that beautiful sunset hue with the addition of blood oranges. Get ready to impress yourself and everyone who tries it!
Required Equipments
- Large Glass Jar
- Cheesecloth or Fine-Mesh Sieve
- Measuring Cups and Spoons
- Bottle for carbonation (optional)
- Airtight Container
Blood Orange Kombucha Sunset: Frequently Asked Questions
Blood Orange Kombucha Sunset
This recipe guides you through making a delicious Blood Orange Kombucha Sunset, combining the tangy zest of blood oranges with the naturally bubbly kombucha.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 30 minutes
Cook Time: 10080 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, make the sweet tea. In a large pot, combine 8 cups of filtered water and 1 cup of sugar (I like organic, but that's just me!). Stir until the sugar dissolves completely. This should be sweet enough for a good brew.
- Next, add 6 bags of your favorite black tea. I often use Earl Grey – it adds a subtle floral note that complements the blood orange beautifully. Let the tea steep for 20-30 minutes, or until it reaches the desired strength.
- Remove the tea bags, and let the tea cool completely. Seriously, let it cool down to room temperature (or even a bit below). If you're using hot tea, you'll kill the culture and have an orange-flavored sweet tea—delicious, but not what we're going for here.
- Now, into a large sterilized glass jar (and yes, sterilizing is important!), carefully pour the cooled tea. Add the kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast) and about 1 cup of your starter kombucha (from a previous batch – it's like kombucha's secret ingredient!).
- Cover the jar with a cheesecloth or a fine-mesh sieve secured with a rubber band. This allows for air circulation, which is vital for fermentation, while keeping out unwanted critters. Place it somewhere dark and at room temperature (ideally around 70-75°F).
- Let it ferment for 7-10 days. Keep a close eye on it; the longer it ferments, the tarter it'll get. And don't worry if you see a bit of sediment at the bottom—that's entirely normal.
- After 7-10 days, give your kombucha a taste test. If it's to your liking, it's ready for the next stage! If not, keep it fermenting for a couple more days.
- Now for the fun part: the flavoring. Gently remove the SCOBY and starter tea (save them for your next batch!). Add the juice of 3-4 large blood oranges – freshly squeezed is best. I usually add a few thin blood orange slices for extra oomph and visual appeal. And, if you like, give it a little swirl.
- Now you can opt to bottle it. If so, pour it into sterilized bottles, leaving about an inch of headspace. Seal them tightly, and let it sit for a few more days to carbonate (optional step).
- Once the carbonation is to your liking, refrigerate it. Now you have a gorgeous, refreshing Blood Orange Kombucha Sunset ready to enjoy. Cheers!
📝 Notes
- Always use sterilized equipment to prevent unwanted bacteria or mold. Taste test frequently to gauge fermentation progress. Store kombucha in the refrigerator once it reaches your desired tartness.
- Feel free to add other fruits or herbs to enhance the flavor profile. I’ve added some mint before. It’s good, but I still like the basic best!
🍎 Nutrition
Calories: 120kcal
Protein: 0g
Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Calcium: 20mg
