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Kombucha Recipe with Elderflower syrup and a Touch of Sour Cherry
This recipe brings together fragrant elderflower and homemade kombucha in a refreshing, slightly sparkling drink that’s perfect for warm days.
Step 1: Elderflower Syrup (makes ~1L syrup)
Ingredients:
- 10 large fresh elderflower heads (fully open, clean)
- 1 liter water
- 1 kg sugar
- 1 organic lemon, sliced
Instructions:
- Boil 1 liter of water.
- Remove from heat and stir in the sugar until completely dissolved.
- Let the syrup to cool.
- Add the elderflower blossoms and lemon slices.
- Cover and leave to infuse for 24 hours at room temperature.
- Strain the syrup and pour into a clean glass bottle.
Step 2: Elderflower Kombucha (Second Fermentation)
Ingredients:
- Homemade plain kombucha (first fermentation finished)
- Elderflower syrup (use approx. 10–15% of total liquid volume)
- Airtight bottles
Instructions:
- In each bottle, pour in elderflower syrup — about 10–15% of the total volume.
- Fill the rest with plain homemade kombucha.
- Seal and leave to second ferment at room temperature for 4 to 10 days.
- The longer it sits, the fizzier and less sweet it becomes.
- Once desired taste is reached, move bottles to the fridge.
STEP 3: Serving Suggestion (Tasty and Beautiful!)
In each glass:
- Place one small elderflower blossom (fresh).
- Pour chilled elderflower kombucha over it.
- Top with one frozen sour cherry — for a touch of tartness and color.
Quick Tip
If you’re short on time or prefer a sweeter drink, skip the second fermentation:
- Just mix the elderflower syrup directly into your chilled plain kombucha.
- It will be less fizzy but deliciously floral and sweet.
Always add a sour cherry. Always.
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