For each 16 ounce bottle of brewed kombucha:

• 2 tablespoons fresh orange fruit

1. Peel the orange and remove as much of the pith (the white part under the skin) as possible from the orange fruit.
2. Chop the segments into small pieces, reserving any juice.
3. Using a funnel, pour 2 tablespoons of the fruit and any juice into each bottle.
4. Add brewed kombucha to within ½ inch of the top of the bottle.
5. Cap each bottle tightly.
6. Let bottles ferment for two days and then check for carbonation by gently unscrewing the cap.
7. Continue to burp bottles daily until carbonation reaches desired level.
8. Refrigerate to slow fermentation.
9. Enjoy when cold.

For each 16 ounce bottle of brewed kombucha:

• 2 tablespoons fresh orange fruit
• ¼ of one whole vanilla bean

1. Peel the orange and remove as much of the pith (the white part under the skin) as possible from the orange fruit.
2. Chop the segments into small pieces, reserving any juice.
3. Slice a whole vanilla bean into four segments.
4. Slice each segment of the vanilla bean down the middle the long way so that the tiny seeds inside can flavor the brew.
5. Drop one ¼ vanilla bean into each bottle.
6. Using a funnel, pour 2 tablespoons of the orange fruit and any juice into each bottle.
7. Add brewed kombucha to within ½ inch of the top of the bottle.
8. Cap each bottle tightly.
9. Let bottles ferment for two days at room temperature and then check for carbonation by gently unscrewing the cap.
10. Continue to burp bottles daily until carbonation reaches desired level.
11. Refrigerate to slow fermentation.
12. Enjoy when cold.

Note: You can also add 1 teaspoon of honey for a smoother flavor and more fizz. Do not use raw honey which has it’s own complement of bacteria and could interfere with the kombucha fermentation.

For each 16 ounce bottle of brewed kombucha:

• 2 tablespoons fresh orange fruit
• 1 teaspoon fresh mint leaves, chopped fine

1. Peel the orange and remove as much of the pith (the white part under the skin) as possible from the orange fruit.
2. Chop the segments into small pieces, reserving any juice.
3. Remove the mint leaves from their stems and chop the leaves finely.
4. Add 1 teaspoon chopped mint to each bottle.
5. Using a funnel, pour 2 tablespoons of the fruit and any juice into each bottle.
6. Add brewed kombucha to within ½ inch of the top of the bottle.
7. Cap each bottle tightly.
8. Let bottles ferment for two days at room temperature and then check for carbonation by gently unscrewing the cap.
9. Continue to burp bottles daily until carbonation reaches desired level.
10. Refrigerate to slow fermentation.
11. Enjoy when cold.

For each 16 ounce bottle of brewed kombucha:

• 2 tablespoons fresh blood orange

1. Peel the Blood Orange and remove as much of the pith (the white part under the skin) as possible from the orange fruit.
2. Chop the segments into small pieces, reserving any juice.
3. Using a funnel, pour 2 tablespoons of the fruit and any juice into each bottle.
4. Add brewed kombucha to within ½ inch of the top of the bottle.
5. Cap each bottle tightly.
6. Let bottles ferment for two days at room temperature and then check for carbonation by gently unscrewing the cap.
7. Continue to burp bottles daily until carbonation reaches desired level.
8. Refrigerate to slow fermentation.
9. Enjoy when cold.

For an interesting variation, add 1 tablespoon of chopped or grated ginger to each bottle. Ginger adds a spicy taste to the sweet blood orange flavor and a bit of heat. It also is great for adding additional fizz to the kombucha.

• 2 tablespoons fresh orange juice

1. Using a funnel, pour 2 tablespoons of the orange juice into each bottle.
2. Add brewed kombucha to within ½ inch of the top of the bottle.
3. Cap each bottle tightly.
4. Let bottles ferment for two days at room temperature and then check for carbonation by gently unscrewing the cap.
5. Continue to burp bottles daily until carbonation reaches desired level.
6. Refrigerate to slow fermentation.
7. Enjoy when cold.