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I love drinking kombucha on a hot day. -It’s the perfect, probiotic fizzy beverage that is so refreshing yet free of additives, conservatives, and relatively low in sugar. I can be pretty sensitive to caffeine thought, so conventional kombucha made with black tea bags doesn’t always work for me – especially in the evenings. I would be up all night! That is why I love making this hibiscus kombucha recipe. It has a distinct tart flavour, vibrant red color and is caffeine free. 

Amazing Benefits of Kombucha ​

Packed with probiotics, kombucha promotes a healthy gut microbiome, supporting digestion and the immune system. The presence of antioxidants aids in neutralizing harmful free radicals, potentially reducing inflammation and boosting overall well-being. Additionally, kombucha contains vitamins, minerals, and organic acids that may contribute to improved energy levels and detoxification. While it’s essential to consume kombucha in moderation due to its natural fermentation process and potential sugar content, incorporating it into a balanced diet can be a refreshing way to support your health.

Health Benefits of Hibiscus Tea

Hibiscus is a member of the rose family, and the tea is made from fresh hibiscus flowers. It is known for its vibrant ruby-red color and refreshing taste. One of the most significant advantages is its potential to support heart health and other health benefits. One of the main reasons why I love this hibiscus kombucha recipe! Studies suggest that regular consumption may help lower blood pressure and reduce LDL cholesterol levels, contributing to better cardiovascular function. Its natural flavonoids and antioxidants play a vital role in protecting the heart from oxidative stress.

Furthermore, hibiscus tea is celebrated for its ability to aid in weight management. It acts as a mild diuretic, assisting in eliminating excess water weight. Additionally, it has a delightful tangy flavor with no calories or caffeine, making it a suitable replacement for sugary beverages.

Additionally, hibiscus tea is a powerhouse of vitamin C, known for its immune-boosting properties. As an excellent source of antioxidants, it helps combat free radicals, thereby reducing cell damage and potentially lowering the risk of chronic diseases. Finally, hibiscus tea has been associated with improved digestion and a natural way to soothe an upset stomach.

Basic brewing equipment

To make this hibiscus kombucha recipe, you will need some basic kombucha brewing equipment. If you’re new to kombucha making, grab my FREE KOMBUCHA EBOOK that will walk you through everything you need to know. You can also check out this post.

Gallon jar 

This is non-negotiable. Sometimes big box stores sell certain pickled items in gallon jars, in which case you can reuse them – but I’ve never been able to find one in the US & always end up buying one. I recommend getting a 2 pack. Before you know it, your Scoby will start to multiply, your family will fall in love with drinking your Kombucha & you will be ready to get a second jar going. The package I linked is a great value. Always make sure to use a clean glass jar.

Scoby+ Starter Tea 

You can purchase a Scoby, grab one off from a friend, or even find one for free on Facebook Marketplace. I’ve done all of the above – but have had the most consistent results with a freshly purchased Scoby & starter tea pack. Always make sure you’re using a healthy SCOBY.

Sugar

I’ve used many different types of sugars to make my kombucha over the years – mostly depending on what I had on had or what was available in the current country I was in. I’ve always had the best results with organic cane sugar, but you can also use white sugar. 

Hibiscus Tea

​Organic is always best. I prefer loose-leaf tea to tea bags, but if you can’t find loose-leaf tea bags will do as well. Make sure the tea you use is free of additives, fragrances & dyes. 

Cheesecloth/Kitchen Towel + Rubber Band

You can use cheesecloth, a kitchen towel, or any other type of cotton fabric you have on hand. Fasten it with a large rubber band or a piece of string. Alternatively, you can get a ready-made kombucha jar cover – or make one yourself!

Measuring cup

Most will have those at home, but I’ve been in scenarios while traveling when a measuring cup wasn’t available. In that case, use any cup or glass that is approximately the same size & keep your measurements constant that way.

Funnel

This one is optional, but extremely helpful, especially when using narrow-neck bottles for secondary fermentation. Stainless steel or glass is preferred to plastic.

16 oz glass bottles/jars 

You can either purchase a pack or collect store-bought kombucha bottles and reuse those. Any other jar will work too, regardless of size. The one thing to keep in mind is, the tighter the seal the more carbonation your brew will have.

Fruit of Choice

For this Hibiscus Kombucha Recipe, you can use anything you have on hand or get creative! Berries go very well with the tangy Hibiscus, as does ginger root. I just saw this Hibiscus Rose recipe for secondary fermentation that I might give a try in the future! Different fruit will make different flavors, which will keep your kombucha always tasting new & interesting.

1st Fermentation (Primary Fermentation) for hibiscus kombucha recipe

The first fermentation sets the foundation for kombucha by combining sweetened tea with a kombucha culture called SCOBY. Over a period of time, the SCOBY (Symbiotic Culture of Bacteria) consumes the sugars, producing organic acids, trace amounts of alcohol, and carbon dioxide. This initial fermentation gives kombucha its signature tangy and slightly effervescent taste.

1st Fermentation Steps

1. Sterilize gallon glass jar – You can do this by washing with hot water & soap or running through a dishwasher.
2. Boil 4 cups of water – Make sure to use filtered water and bring it to a rolling boil.
3. Measure 2tbs of loose-leaf tea – You can place it in reusable tea bags, or a tea strainer, or just keep it loose Tea bags are also an option.
4. Brew tea for 10-15mins – Stirring occasionally
5. Remove tea & add sugar – Remove tea bags or use a strainer to remove tea leaves. Mix 1 cup of sugar until dissolved.
6. Leave to cool to room temperature – Then mix sweet tea with cold water halfway up. 
7. Add SCOBY + 1 cup of starter tea – Make sure the mixture is at room temp. Use clean hands/utensils or minimize contact with SCOBY altogether.
8. Fill all the way up with filtered water – cover with cloth & secure with a rubber band
9. Leave to stand for 4-12 days in a dark place – Out of direct sunlight, tasting daily until you reach the desired flavor

2nd Fermentation for hibiscus kombucha recipe

After the completion of the first fermentation, the kombucha is ready for the second fermentation stage. During this stage, the completed brew is transferred to airtight containers, often bottles, to undergo further flavor development. Additional ingredients, such as fruit, herbs, or juices, can be added to enhance the taste and create unique flavor profiles. The sealed environment enables the production of additional carbonation as the remaining sugars are consumed by the live yeast and bacteria.

​2nd Fermentation Steps

1. Sterilize small glass bottles/jars – You can do this by washing with hot water & soap or running through a dishwasher.
2. Cut up the fruit of your choice – Divide it between your smaller containers
3. Take SCOBY out of the jar – Place it into a smaller bowl. You can use a sterilized utensil or wash hands. I prefer to minimize any contact at all costs to limit exposure to bacteria & prevent other possible problems with my brew
4. Measure 1 cup of kombucha – Add to the SCOBY bowl. This will be your starter tea for the next batch of kombucha. 
5. Pour the rest of the brew – into your smaller containers using a funnel
6. Seal & let stand – Place out of direct sunlight & let stand for 3-5 days (depending on your room temperature)
7. Burb & Taste daily – taste daily, if a lot of carbanion starts building up, “burb” your bottles by releasing the build-up gas
8. Refrigerate & Enjoy! – When carbonation & taste is to your liking, refrigerate & enjoy your delicious kombucha!

Easy Hibiscus Kombucha Recipe FAQ

Is making kombucha with hibiscus kombucha different than with a regular kombucha base? 

It is not. If you’re familiar with making regular kombucha out of real tea (made with the camellia sinensis plant), the simple steps are exactly the same. If you’re new to making kombucha and want a deep dive into all the things you’ll need, I made a free Ebook that will walk you through all the steps! 

How do you make more batches of kombucha? 

When making a new batch, always leave 1 cup of starter tea for future batches. This together with the SCOBY will be the base of your next batch.