Making Kombucha with Marjoram & Lemon
Infuse your kombucha with lemon and marjoram for a summer-ready, gently herbal twist.
Kombucha with Marjoram & Lemon
Kombucha gets a seasonal upgrade with the simple addition of lemon slices and fresh marjoram. The result is a gently floral, refreshing drink that’s both invigorating and supportive to digestion.
This is a second-ferment infusion, meaning the base kombucha is already brewed. All you’re doing is flavoring it for 1–3 days before straining and refrigerating. Simple, cooling, and delicious—perfect for hot days on the farm or after a heavy lunch.
Serves:
750 ml bottle (25.4 fl oz)
Time to Prepare:
5 minutes
Time to cook or cure:
1–3 days
Skill
Flavor infusion, bottling
Serves:
750 ml bottle (25.4 fl oz)
Time to Prepare:
5 minutes
Time to cook or cure:
1–3 days
Skills:
Flavor infusion, bottling
Ingredients & Tools
Ingredients
- 3 heaped tbsp unrefined sugar
- ½ lemon, sliced into thin half moons
- 2 sprigs fresh marjoram
- Plain kombucha to fill bottle (approx. 700 ml, 25.4 liquid ounce)
Tools
- Sterile bottle (750 ml/ 25.4 liquid ounces)
- Funnel (optional)
- Knife and cutting board
Useful guidelines
Use ripe, organic lemons if possible—peel adds great flavor.
Ensure marjoram is clean and dry.
Leave at room temp for max 3 days to avoid over-carbonation.
Open carefully—it may be fizzy!
Directions
Simply follow these steps in order to make marjoram infused kombucha
- Add sugar to sterile bottle.
- Slice half a lemon and add slices to the bottle.
- Add two ladles of marjoram kombucha and shake untill the sugar is dissolved.
- add marjoram inside.
- Top with plain kombucha, leaving 1–2 cm headspace.
- Seal and leave at room temperature for 1 day.
- Strain and refrigerate. Serve chilled.
Storage
Store infused kombucha in the fridge for up to 1 week. Best consumed cold.
Frequently asked questions
Q: Can I use dried marjoram?
A: Fresh is best, but dried can work. Use a pinch.
Q: Why add sugar again?
A: It feeds the fermentation during flavor infusion and boosts fizz.
Q: How do I know it’s ready?
A: Taste daily—strain once flavor and fizz are to your liking.
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