Orange Hibiscus Ginger Kombucha

by lydia on September 20, 2013

I absolutely LOVE finding new flavors for kombucha and water kefir. I just came up with a really good one that the kids raved about; Orange Hibiscus Ginger Kombucha. We already loved ginger flavors and we already loved flavors with orange zest. The Hibiscus idea first came from trying GT’s Hibiscus #7. We also love hibiscus tea blends around here. One day the combo just hit me and I had to try it. Now, I could have done the flavoring with fresh ginger and fresh orange zest, but there are those times when I just don’t have it on hand. I really wanted a flavor option that would be easy to deal with, so I came up with this Orange Hibiscus Ginger Infusion. It’s made with the dried form of each, which is nice because I buy a big bag of each from Mountain Rose Herbs and have them on hand at all times (not to mention they store well and for a LONG time).


Orange Hibiscus Ginger Kombucha
Recipe type: Beverage
  • 1 Tbsp. dried orange peel
  • 2 tsp. dried ginger root or 1 Tbsp. fresh ginger
  • 2 Tbsp. Hibiscus flowers
  1. Place the orange peel, ginger root and hibiscus flowers in a glass bowl.
  2. Add 2 cups boiling water, steep 30 minutes.
  3. Strain and add enough water to make it a full 2 cups since the herbs will absorb some of the water.
  4. Store in a pint glass jar with a lid in the refrigerator.
  5. Add 2 Tbsp per bottle of kombucha or water kefir for a second ferment.
  6. Also use this infusion to add to sparkling mineral water or try it in a cocktail.

Use 1/3 cup of the blend to 2 cups boiling water. The recipe for 1 batch makes approximately 10 bottles worth if you are using a Grolsch size bottle. It’s best to prepare the infusion as you need it rather than store it long term since infusions can only be kept for a day or two.

I buy most of my herbs from Mountain Rose Herbs though sometimes I pick them up in bulk through Amazon Prime from Frontier Herbs. Either way, both are excellent quality. I like to buy at least a 16-ounce bag of Hibiscus flowers because we use it quite a bit. I also buy orange peel in 1 lb bags because it’s great added to many blends that I make, teas and such. Ginger root I don’t need as much of so I get an 8-ounce bag of that. Plus, usually less is needed in any given recipe.

Are you new to brewing kombucha or water kefir? You can purchase water kefir grains, Kombucha scobies, and kits from Kombucha Kamp. To learn how to brew water kefir, check out this post; Water Kefir: Anaerobic Method.

Also, check out my post on How To Second Ferment or Flavor Kombucha to learn how to flavor either kombucha or water kefir. This Fermented Beverages post includes loads of links to recipes for other awesome flavors of kombucha and water kefir, as well as beet kvass and hard cider.




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Marcella F September 21, 2013 at 6:40 am

Oooo, oooo! I have to try this. I just purchased hibiscus recently and I am loving it. I am going to have to purchase more (I only bought a 1/2 pound) because I’m making hibiscus tea every day.

lydia February 26, 2014 at 4:42 pm

Hey Marcella – Were you able to try the recipe?

dbeach May 22, 2015 at 1:33 pm

It is very sour. Do you or can you add more sugar for 2F?

dbeach May 22, 2015 at 1:35 pm

Can you use Ginger powder? Also, on the lavender, can you use early grey w/Lavender on the 2F?

lydia May 26, 2015 at 6:25 am

I have never used ginger powder or earl grey – try it and let us know how it goes.

lydia May 23, 2015 at 6:52 am

I don’t usually because mine never gets sour – it could be that you let it ferment too long. You can add a pinch of sugar or so to the second ferment if needed – it’s always best to taste the brew BEFORE the second ferment to know what your first brew ended up like. Adding flavor won’t sweeten it if it’s already sour. HTH

Emily April 5, 2016 at 4:14 pm

Yum! This sounds so refreshing! I’ve been making pretty plain kombucha for a year now, trying to perfect my craft, and now it’s time to play with flavoring, so I’m going to have to try this one! Thanks for sharing.

lydia April 5, 2016 at 4:16 pm

Sure thing Emily – it’s one of my faves! Enjoy!

razz August 25, 2016 at 6:33 pm

After doing the initial ferment for 11 days, do I need additional sugar for the 2nd ferment to get carbonation. I was thinking of adding 10 raisins for 500mL? Is that necessary or can I use simply the herbs as you did.


lydia August 26, 2016 at 6:48 am

Taste it first to see how you like it – sometimes it’s already still sweet – if it’s too sweet still let it ferment a bit longer if it’s not sweet and you want it to taste a touch more sweet adding raisins could help.

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