Orange Rosemary Rose Hip Kombucha
I’m always on the lookout for unique ingredients and combinations of ingredients to add to kombucha to create delicious new flavors. Recently I came across dried rose hips in my local farmer’s market and knew I found a new ingredient to try in kombucha.
I learned that rose hips are the fruit of the rose plant and appear after the blooms have dropped from the plant. Rose hips ripen in the fall and into the early part of winter. It’s even possible to harvest them by foraging for them! ↗
Rose hips have a delicate, floral flavor which confirmed that they would pair perfectly with the tangy, slightly sour taste of kombucha. I decided that a green tea kombucha base with its light subtle herbaceous and floral flavors would be perfect to add rose hips too. I also added some fresh orange juice and orange zest to add bright, sweet citrus flavors. Finally fresh rosemary adds a savory notes of fresh evergreen which complements the floral rose hips.
I’m happy with how the Orange Rosemary Rose Hip kombucha turned out and I hope you’ll give it a try!
Kombucha Fermentation Overview
There are two fermentation phases when making kombucha:
Primary Fermentation: This is when you transform sweet tea into tart and tasty kombucha. Get all the details at my article on how to make kombucha.
Secondary Fermentation: This is when you carbonate your homemade kombucha by adding flavors (like rose hips, orange and rosemary) and sugars and bottling it.
Preparing for Secondary Fermentation
This recipe makes about 7 x 16 fluid ounce bottles of finished kombucha (from a 1-gallon batch of unflavored homemade kombucha aka from your primary fermentation).
Reserve 2 cups (about 16 oz / 0.47L) kombucha and your SCOBY from your completed primary fermentation and set aside – you will use this as your starter for your next gallon batch of kombucha.
With your kombucha starter tea and SCOBY placed aside, you now have enough kombucha left to flavor and fill your bottles. This guide assumes are using 16 oz. glass bottles which are a popular choice for kombucha; however, there are many options for bottling kombucha.
Ingredients to make Orange Rosemary Rose Hip Kombucha
Kombucha Finished kombucha from your first fermentation is the base to which you will add the orange, rose hips and rosemary flavors. For this recipe I prefer green tea; however black tea will also give you good results.
Oranges: Fresh oranges are preferred; however, freshly squeezed orange juice will also work. Before making orange kombucha, you should first taste the orange. It’s better to use a sweeter fruit to compliment the tartness of the kombucha. Oranges in a bag aren’t consistent with regard to of ripeness and sweetness; therefore, it’s a good idea to sample the orange before using in your kombucha.
Fresh orange zest: Orange zest is the outermost layer of the orange peel, which is rich in flavorful oils and aroma compounds. Orange adds a bright, citrusy flavor to the kombucha. The zest should be removed carefully with a fine grater or zester, taking care not to include the bitter white pith that lies just beneath the outer layer.
Rose hips: Rose hips are the fruit of the rose plant. They bear the seeds and can be eaten raw but are more commonly found dried and used for teas, jams, and rosehip soup. Rose hips bring a subtle and a delicate combination of fruity and earthy that tastes undoubtedly luxurious. Rose hips are naturally astringent and high in vitamin C.
Rosemary: Rosemary is an aromatic shrub with evergreen, needle-like leaves. It has a unique aroma and flavor with notes of evergreen, citrus, lavender, pine, sage, pepper, mint, and sage. The piney/evergreen flavors of rosemary adds a savory yet refreshing note to this kombucha.
Sugar: A touch of additional sugar for bacteria and yeast to feed on which creates carbonation–extra fizzy goodness. When filling 16 ounce bottles I’ve found a sugar cube has the right amount of sugar (1 tsp) for carbonation and is a convenient way to add the right amount without the mess.
Does kombucha expire?
| Kombucha does not expire in the traditional sense, but it does change taste over time. The longer it is stored, the more vinegary it will become. It is still safe to drink kombucha that is past its expiration date, but many people find the taste unpleasant.
Read more about storing and serving kombucha in the article how long does kombucha last? |
How to make Orange Rosemary Rose Hip Kombucha
Add Flavors: Divide orange zest, orange juice, rose hips, rosemary and sugar between the bottles.
Bottle: Transfer kombucha to fermentation bottles.
Condition: For 3 to 10 days, until it reaches the carbonation level you like.
Enjoy: Chill in the fridge before serving and strain out fruit pieces when pouring (optional)
Orange Rosemary Rose Hip Kombucha Recipe
Yield: 7 bottles • Active time: 20 minutes • Total time: 3 -10 days
This recipe assumes you are doing a secondary fermentation (flavoring and carbonation) in the bottle. You may also incorporate a third fermentation using the same proportions but following the third fermentation steps.
Ingredients:
1 gallon homemade kombucha from a first fermentation, 3.7 L, preferably green tea kombucha
1/2 cup orange juice, freshly squeezed (typically two oranges)
4 tablespoons orange zest (from same oranges)
6 Tbsp Dried Rose Hips
2-3 sprigs fresh rosemary
7 sugar cubes or 2 Tbs white sugar 12 g
Instructions:
Prepare Fruit Zest the oranges into a small bowl. Juice oranges into the bowl with zest and stir to combine. Add rose hips and combine thoroughly.
Prepare Rosemary: Cut each rosemary spring into thirds.
Flavor: Add a piece of rosemary to each bottle. Evenly divide zest, juice and rose hip mixture between bottles (Approximately 2 tbs bottle)
Sweeten: Add one tsp sugar or one sugar cube to each 16 0z bottle
Bottle: Transfer kombucha into fermentation bottles, leaving about 1 inch empty at the top. Seal tightly.
Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
Enjoy: Chill your Orange Rosemary Rose Hip kombucha bottles in the fridge before serving and strain the kombucha to remove fruit pieces when serving (optional).
Homemade kombucha can be stored in the fridge, tightly sealed, for several weeks.
Tips & Tricks:
Make sweet tea for your next batch the night before you flavor and bottling and let it cool on the stove overnight so that you can flavor your kombucha and get your next batch started at the same time.
If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a recyclable plastic bottle with kombucha (leaving 1.5 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottles are also ready. This will help you gauge how long it take for kombucha to carbonate your climate and will prevent bottle explosions.
Nutrition Information:
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2 Comments
Jeff, I love this recipe and have been waiting to try it until the rose hips on wild roses growing near home came ripe. They’re ready now, but I’m not sure what part of the rose hip to use: the red outer shell, the seeds inside, both, or…? Do you have any suggestions?
Hi Casey- Thank you! Rose hips really are underrated. To prepare them for use I rinse briefly then cut them in half and scoop out the seeds, discard the seeds and keep the red outer shell. You can then use them fresh or dry using a dehydrator or in the oven at low temperature. Happy brewing!