Summer kombucha: flavours for long, light evenings
In short
From late spring to September, homemade kombucha takes on the flavours of the British summer: elderflower and lemon, rhubarb and strawberry, raspberry and basil, blackcurrant, gooseberry, cherry, and the cucumber, mint and orange of a garden-party jug. Served very cold, it is the drink for picnics, barbecues and sunny afternoons. Quantities and timings are in the guide and exclusive recipes that come with your Natural Probio SCOBY.
When the evenings stretch out and the soft fruit arrives, kombucha comes into its own. A bottle from the fridge, a glass full of ice, a few berries floating on top: there are few nicer things after a warm day. Here are the flavours our customers return to every summer, roughly in the order the season brings them.
What should you bottle in late spring?
Elderflower and lemon
Fragrant, fresh and unmistakably British: the taste of hedgerows in late May and early June.
Rhubarb and strawberry
Tart rhubarb softened by the first strawberries, in a lovely pale pink.
Gooseberry and elderflower
Sharp and floral at once, a classic pairing borrowed from the pudding bowl.
What about high summer?
Strawberry and mint
Bright red, refreshing, perfect with the tennis on in the background.
Raspberry and basil
Jewel-coloured with a peppery, herbal finish that surprises guests.
Cherry and vanilla
Round and gently indulgent, with a deep ruby colour.
Blackcurrant and lemon verbena
Deep, fruity and fragrant, from the allotment to the glass.
Peach and thyme
Soft, sunny fruit with a whisper of garden herbs.
Cucumber, lime and mint
The coolest bottle in the fridge, for the very hottest days.
How do you make a garden-party jug?
Think of the summer-cup jug that appears at every garden party and cricket tea: lots of ice, sliced strawberries, cucumber ribbons, orange wheels and a generous handful of mint. Now pour plain or lightly fruity kombucha over it all instead. The tea notes give it body, the bubbles keep it lively, and it looks spectacular on a garden table. It is a Pimm's-style jug in spirit, built around your own homemade kombucha.
Serve it from a large glass jug with a wooden spoon for the fruit, and keep a second bottle in the fridge for refills.
Where do summer bottles shine?
- Picnics: swing-top bottles travel well in a cool bag, and they look the part on a rug.
- Barbecues: ginger or citrus kombucha cuts through grilled food nicely. More ideas on kombucha with food.
- Garden parties: the jug above, or two different bottles for guests to compare.
- Long afternoons: a tall glass, plenty of ice and a slice of lemon. Simple.
Any tips for summer brewing?
Warm weather tends to make kombucha ready a little sooner, so it is worth tasting your jar earlier than in winter. The guide explains how to keep an eye on it and when to bottle. Soft fruit is at its best for flavouring when it is ripe and fragrant, and frozen berries work very well too, which means you can keep summer going into autumn.
Where are the exact recipes?
All the quantities and timings for these flavours are in the guide and the exclusive recipes that come with your SCOBY, reached through the QR code in your booklet. For the colder months, have a look at our winter and Christmas kombucha ideas, and for flavours across the whole year, see homemade kombucha flavours.
Questions about summer flavours
Can I use elderflower cordial?
Yes, a little cordial is one of the easiest ways to bring elderflower into your bottles. The recipes give the right proportions.
Do fresh herbs go in the bottle?
Yes, mint, basil, thyme and lemon verbena all work well in the bottle, on their own or with fruit.
What if I want a fruity drink ready faster?
Add water kefir with the duo: it is fruity, sparkling and ready the next day.
Your summer bottles start here
A live kombucha SCOBY with the guide and the exclusive recipes behind every summer flavour on this page.
- Recipes for every season included
- Kombucha ready in a good week
- Dispatched within 24 to 48 h, tracked
- Satisfied or your money back
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