Short answer
Add about 1 tablespoon each of fresh lemon juice and lime juice, plus 1 teaspoon of maple syrup or sugar for fizz, to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for three to five days, burping daily. Add one or two dashes of lemon lime bitters when you serve, not in the bottle.
What lemon lime bitters add
Bitters are concentrated aromatic flavourings. A few dashes add a herbal, slightly bitter edge that makes a citrus drink taste more complex. They are used in small amounts, so they support the lemon and lime rather than replace them.
Recipe (per 500 ml bottle)
- About 1 tablespoon of fresh lemon juice
- About 1 tablespoon of fresh lime juice
- 1 teaspoon of maple syrup or sugar, for fizz
- Plain first-ferment kombucha, about 500 ml
- One or two dashes of lemon lime bitters, added when you serve
Fresh juice tastes clearer than bottled juice, which can contain additives. Use a pressure-rated swing-top bottle.
How to make it
- Juice the lemon and lime. Strain out the seeds.
- Put the juice and the maple syrup or sugar into a clean bottle, then stir or swirl to dissolve.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for three to five days.
- Burp the bottle once a day over a sink. Chill it when it is fizzy enough.
- Before serving, add one or two dashes of bitters to your glass and stir gently.
Why add bitters at serving time?
Bitters are usually alcohol-based, so they add a small amount of alcohol. Adding them to the bottle would put that alcohol into the whole batch and make every glass the same. Adding them to each glass keeps the batch simple and lets each drinker choose how much to use. This is a recommendation rather than a rule. If you add bitters to the bottle, use very few dashes and read the label on the bitters.
Why isn’t my homemade kombucha fizzy?
Usually the bottle is leaking, the sugar is too low, the room is cold or the bottle has not had enough time. Lemon and lime juice add little sugar, which is why the maple syrup or sugar matters. For a full checklist, see why your kombucha is not fizzy.
What do you mix with lemon lime bitters?
A splash of soda water, a few mint leaves or a squeeze of extra lime all work well. Keep the mix light so the citrus and the bitters are still the main flavours.
Can I add alcohol to my kombucha?
Adding spirits makes the drink alcoholic, so it becomes a different product with different risks. If you want a spirit in your glass, add it when you serve, and never to a bottle that is still fermenting. Keep in mind that the bitters already contain some alcohol. If you are trying to keep alcohol as low as possible, see how to brew non-alcoholic kombucha.
Is it safe? (the botulism question)
Kombucha is acidic when it is brewed properly, which makes botulism a very unlikely concern. The main risks at home are mould and bottle pressure. Discard any batch with mould, keep your equipment clean and burp your bottles every day.
Related recipes
For an elderflower option with lemon, see the elderflower kombucha recipe. For a spicy citrus drink, see the cayennade kombucha recipe. For the full method, see how to flavour kombucha.