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Orange Ginger Kombucha

Orange pulp and/or orange juice makes a deliciously refreshing kombucha. The natural sweetness of the orange nicely balances the sourness of fresh brewed kombucha. Ginger adds a snappy spiciness as well as lots of nice fizz.
Course Drinks
Cuisine American
Keyword orange ginger kombucha recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 bottle of kombucha


  • 1/4 cup orange juice with pulp from fresh chopped oranges
  • 1 tablespoon fresh ginger peeled and chopped


  • Multiply the ingredient quantities by the number of 16 ounce bottles of brewed kombucha you want to make.
  • Peel and then process fresh oranges in food processor, or use a knife to chop finely, preserving all the juice. You need the mixture of 1/4 cup pulp and juice for each bottle.
  • Peel fresh ginger root and chop in food processor or with a knife. For each bottle, you will need 1 tablespoon of chopped ginger root.
  • Add 1/4 cup of orange pulp and juice mixture, plus 1 tablespoon of ginger to each 16 ounce bottle.
  • Store the bottles at room temperature for 2 days and then check the fizziness of the brew by loosening the cap to see if it is becoming pressurized by the fermentation.
  • Continue to check the bottles each day until there is a lot of pressure and the kombucha is nice and fizzy.
  • Move the bottles carefully to the refrigerator to slow the fermentation process.
  • When cold, enjoy! 


Serve this beverage over ice. Add a slice of orange as a garnish if desired