Lemon-Ginger Kombucha

Lemon-Ginger Kombucha


Lemon-Ginger Kombucha is great as an anti-inflammatory.


  • Roughly chopped ginger, 1T
  • Lemon juice, fresh squeezed, 1 lemon
  • Honey or Maple Syrup 1/4 tsp
  • Kombucha tea, 2C


  • Add the ginger, lemon juice, honey or maple syrup to a 16-ounce vessel.
  • Fill with kombucha, leaving about 1/2 inch of headspace.
  • Cap tightly and shake gently to mix.
  • Culture 3-7 days or until kombucha is carbonated to your liking.
  • Move bottles to the refrigerator.
  • When you are ready to drink it, open carefully, without shaking.

Strain kombucha through a small strainer to remove ginger pieces (if you prefer). Serve cold!

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