I’ve played around quite a bit with seasonal flavorings. It was berry season when I first started brewing, so I made quite a bit of strawberry and strawberry-banana. Those were my son’s favorites. Later, I made blueberry, and then raspberry, all with local organic berries from Sam Kedem’s farm. I made a wildcrafted triple-berry batch with thimbleberries, raspberries, and serviceberries all picked in Finland, MN, during our August boatbuilding week. In the fall, I gathered Concord grapes from the grounds of my mother-in-law’s apartment complex near Clifton French regional park. Of course, ginger and lemon-ginger are old standbys. Now for the holidays, I’m tinkering with a cranberry/citrus/ginger formula.
With the ginger and lemon-ginger, I have put grated ginger and lemon zest directly into the bottles, though lately I’ve been squeezing out the ginger juice and just using ginger and lemon juices instead of gratings and zests. Then I don’t have to strain the end product for my son.
With the berries and grapes, I make homemade juice concentrate “goo” by Vitamixing the fruit and straining it through a nut milk bag. I use anywhere from one teaspoon to one tablespoon of goo per 16-oz bottle.
My mother-in-law started flavoring her kombucha by transferring her entire batch into another large storage jar and adding an herbal/flavored tea bag.
If you do a google search or browse the Kombucha Tribe, I’m sure you’ll find many more options.
If you’ve whipped up some fun flavors, tell me about it here!