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Glass of kombucha with cherries and almond extract on the counter next to it.

Cherry Almond Kombucha (Dr. Pepper Flavor)

This cherry almond kombucha recipe is for a secondary fermentation and yields a deliciously sweet flavored kombucha that's reminiscent of Dr. Pepper.
4.29 from 45 votes
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Course: Drinks
Prep Time: 5 minutes
Cook Time: 4 days
Total Time: 4 days 5 minutes
Servings: 4 cups
Calories: 25kcal
Author: Carolyn Thomas


  • 1 cup cherries fresh or frozen, or 1/4 cup cherry juice
  • 1 quart kombucha
  • 1 tsp almond extract


  • Place cherries in the bottom of a clean quart jar.
  • Pour in almond extract.
  • Pour in kombucha until the jar is full.
  • Cap the jar tight with a two-part jar lid.
  • Leave on a countertop in a warm room. Periodically check the pop-top on the lid. If it no longer pops, burp the jar by releasing a bit of air out of it, and then screw the cap back on tight.
  • After 4-5 days on the counter, your kombucha should be showing bubbles and signs of carbonation. At this point, you can transfer your kombucha into a bottle, or leave it in the jar.
  • Store in the refrigerator until ready to serve. Enjoy kombucha within 1-2 weeks for best flavor.



Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
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