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Lemon-Ginger Zinger Kombucha

Lemon and ginger are, individually, two amazing flavors. Together they are incredibly complementary, imparting a bright spiciness that works so well with the tang of kombucha. 

The added sugar in this recipe gives the kombucha something to feast on in order to create carbonation; however, you can simply omit it, or use honey or maple syrup in its place.



  • 1 teaspoon roughly chopped ginger
  • Juice of ½ lemon
  • ½ teaspoon sugar
  • 2 cups kombucha tea



  1. Add the ginger, lemon juice, and sugar to a 16-ounce vessel.
  2. Fill with kombucha, leaving about ½-inch of headspace.
  3. Cap tightly and shake gently to dissolve sugar. 
  4. Culture 3-7 days or until kombucha is carbonated to your liking. 
  5. Move bottles to the refrigerator.
  6. When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
  7. Strain kombucha through a small strainer to remove ginger pieces. Serve cold.


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Glass containing slices of lemon and ginger on the side

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