This rose kombucha recipe is a lovely second ferment, and is a wonderful way to enjoy the sweet flavor of summer. With a perfect light fizz along with rose benefits and tons of probiotics, you’ll sip this all season!

Rose kombucha, red in color, in flip top bottles. With dark pink roses in the background.

Kombucha Second Fermentation

Brewing kombucha at home is a delicious and fun way to add some probiotics and other health benefits to your daily routine. Flavoring already brewed kombucha with a second fermentation process is easy!

This recipe begins with a base of kombucha, so if you don’t have that started yet head over to my basic recipe for how to brew kombucha, it’s easy enough for beginners!

Once you have a batch of first fermented booch, it’s time to flavor it and add to the bubbly goodness with second fermentation.

There are tons of options for flavoring kombucha. Some popular ones include strawberry, ginger, hibiscus, lavender, watermelon, and even dandelion. Rose is less popular, but it’s one of my favorites.

The flowers and herbs add to the health benefits of this probiotic-rich drink, so I encourage you to make them all! Make this rose kombucha recipe to get the benefit of roses which are:

anti-inflammatory
antioxidant
high in vitamin C
helpful for digestion
stress reducing
cramps relieving

The fizz in rose kombucha is less intense as fruit kombucha brews, and the sweetness of the roses are a lovely counter balance to the tart vinegar flavor. It’s summer in a glass!

A vintage looking glass with red rose kombucha and ice in it, on a white counter, with a deep pink rose laying aside it. with other glasses of rose kombucha in the background.

How to Make Rose Kombucha

Rose kombucha has a sweet and lightly floral taste, with delicate bubbles that are perfect for summer. This recipe can be made with black tea or green tea kombucha, depending on preference.

Ingredients

Dried rose petals: If you have roses you can dry your own petals, or feel free to purchase some online. I recommend buying from Mountain Rose Herbs.

Sugar: Since it fuels the fermentation process and is what creates the bubbles, sugar is a must. I use organic granulated sugar. It’s okay to use more or less sugar on your taste preference.

Fermented kombucha: It’s easy to brew your own kombucha! Any unflavored kombucha will work as a starter though, so grab some from a friend’s batch, or use store bought as long as it’s raw.

Ingredients for rose kombucha in bowls and a pot on a white countertop, top view.

Note: I like GT’s original kombucha if you don’t have the bandwidth to brew your own original kombucha and need to buy some. It’s unpasteurized and is delicious every time, and really high quality.

Rose Kombucha Second Ferment

First, to make the rose tea, put the dried rose petals and water into a pot and bring to a boil. Cover the pot, reduce the heat and gently boil for 10 minutes, then remove the pot from the heat.

Rose petals in a pot of water making rose tea. On a white countertop, with a small bowl and wood spoon of dried rose petals, with some surrounding. Top view.

Then, add the sugar to the rose tea and stir it until it dissolves and let the tea cool down completely to room temperature.

Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to evenly distribute the yeast.

Then, pour one cup of the original kombucha brew into each bottle, until it’s about halfway full.

3 flip top bottles filled up halfway with kombucha, one is pouring in with a funnel. On a white countertop surrounded with dried rose petals and dark pink roses in the background.

Next, pour about one cup of rose tea into each bottle. You can use a funnel with a fine mesh sieve to strain out the rose petals.

3 flip top bottles with rose tea pouring in one to top off the kombucha, with a funnel and sieve to catch the spent rose petals. On a white countertop sprinkled with dried rose petals, and dark pink roses in the background.

Note: I like the balance of using half kombucha and half rose tea per bottle, but this can also be adjusted to your liking.

Make sure to leave about 1-2 inches in the neck of the bottles for headspace so there is room for pressure to build without the bottles exploding.

Seal the bottles and shake them gently to mix the kombucha together with the tea.

Filled bottles of rose kombucha on their sides on a white countertop surrounded by dark pink fresh roses and greens.

Place the bottles in a room that is out of direct sunlight, and where you will remember to check on them daily. If they’re out of sight, set an alarm to check them. Out of sight out of mind is a real thing!

As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once a day to release pressure.

A close up of a closed flip top bottle neck with rose kombucha that has bubbles formed on the top, with dark pink roses in the background.

How Long Should Kombucha Ferment?

When you burp the bottles to release the pressure, check to see how quickly the bubbles race to the top.

If you only see a few bubbles and they are slow to make their way to the top, you can replace the lid and check the next day.

Or, if the pressure release is loud and bubbles race to the top, then you know it is time to move that bottle to refrigeration!

Depending on the ambient air temperature, it can take anywhere from 2 to 5 days or so before the rose kombucha is ready to move to the refrigerator.

Note: In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. Keep this in mind as it will vary by season and region!

I recommend checking your bottles daily until you get familiar with the process and about how long it takes in your area, home temperature, and location.

Refrigeration slows the process, which will keep the kombucha from exploding under pressure. No one wants that kind of surprise!

This kombucha will get slightly fizzy after a few days but be cautious because the longer it goes through the second fermentation process, the more vinegar-tasting it will be.

A glass filled with red rose kombucha and ice, on a white countertop surrounded by dark pink roses, top view.

The light floral accents can get lost quickly in the vinegary taste of the kombucha if the second fermentation process goes too long. It’s a balance and you should expect only light carbonation.

The carbonation in rose kombucha will be light, since it doesn’t produce as much carbonation as a fruity kombucha. For this recipe, generally I recommend second fermenting for only 3-5 days, and no longer.

Serving Rose Kombucha

This light and bubbly drink is best served chilled on a warm spring or summer day. I love to drink it when the roses are blooming, but it’s delicious anytime!

A bottle of rose kombucha pouring into a glass, on a white countertop with dark pink roses in the background.

This kombucha can also be chilled and enjoyed right away if you prefer to skip the second fermentation process. Cheers to edible flowers and gut health!

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Rose Kombucha: Second Ferment

This rose kombucha recipe is a lovely second ferment, and is a wonderful way to enjoy the sweet flavor of summer with bubbles and probiotics.

This recipe will make about six 16oz bottles.

Course Drinks

Cuisine American

Prep Time 15

Fermenting Time 4

Total Time 4 15

Servings servings

Calories 72kcal

Author Colleen @ Grow Forage Cook Ferment