This Elderflower kombucha is light, floral, and naturally fizzy—simple to make and seriously refreshing. The Elderflower adds a subtle sweetness that works perfectly with the tang of the fermented tea. It’s a great one to have in the fridge for warm days, and a nice alternative to sugary drinks or shop-bought sodas.
Ingredients to brew this Elderflower kombucha:
- 20 fresh Elderflower heads
- 240g sugar
- 1.76kg water (approx. 1.75 litres)
- 1 SCOBY + 200ml starter kombucha (from a previous batch or shop-bought)
- Optional: strip of lemon zest or a few extra Elderflowers for bottling
Click here to read our Elder ID guide.
Click here to find out more about Kombucha.
Method for our Elderflower kombucha:
- Gently shake the Elderflower heads to remove any insects (don’t wash them). Place them in a large bowl or jug and pour over 1 litre of freshly boiled water. Cover and let steep overnight at room temperature.
- The next day, strain out the flowers using a fine sieve or muslin cloth. Pour the infused water into a saucepan, add 240g sugar, and heat gently until fully dissolved. Let the syrup cool to room temperature.
- Add the remaining 760ml of cool water to the syrup to bring it to the full 1.76kg (1.75 litres). Make sure the mixture is completely cool before continuing.
- Pour the mixture into a clean glass jar or fermentation vessel. Add the SCOBY and 200ml starter kombucha. Cover with a cloth and secure with a rubber band. Leave to ferment at room temperature for 7–10 days.
- Start tasting around day 6. When it’s tangy but still lightly floral, remove the SCOBY and pour the kombucha into bottles. Add a strip of lemon zest or a few fresh Elderflowers if you’d like.
- Seal the bottles and leave them at room temperature for 2–3 days to build some fizz. Then pop them in the fridge.
Chill well before drinking. Pour over ice or drink straight from the bottle. It’s light, a little wild, and a lovely way to use what’s in season.
View all of our Elderflower & Elderberry Recipes here
