Zoh knowledge bank · Kombucha · Updated 4 October 2026
The short version
Blend a fresh jaljeera concentrate, divide it between four glasses and add chilled kombucha just before serving. Keep the fizzy drink out of the blender. No extra fermentation is needed.
A familiar flavour with a little fizz
Mint, roasted cumin and tamarind make this an easy way to serve plain kombucha. Start with less salt and sweetness; the balance depends on how tangy your kombucha already is.
Blend the herbs, spices and tamarind with still water.
Pour slowly into the serving glass to keep more of the fizz.
Ingredients
- 600 ml chilled plain or ginger kombucha
- 10 g fresh mint leaves, plus a few for serving
- 5 g fresh coriander leaves
- 3 g roasted cumin powder
- 20 g seedless tamarind pulp
- 10 g grated jaggery, optional
- 1 g black salt, then adjust to taste
- 1 g amchur and 0.2 g ground black pepper
- 80 ml cold drinking water, plus a little more if needed
- Ice and lime wedges, to serve
Tamarind pastes differ in concentration. If yours is very strong, start with half and add more after tasting the concentrate.
Method
1. Blend
Wash the herbs. Blend mint, coriander, cumin, tamarind, jaggery if using, black salt, amchur and pepper with 80 ml water.
2. Strain and measure
Strain if you prefer a smoother drink. Measure 120 ml concentrate, topping up with cold water if needed; refrigerate any extra separately. Taste and adjust the seasoning.
3. Build four glasses
Put ice in each glass. Add 30 ml concentrate and slowly pour over 150 ml chilled kombucha. Stir gently.
4. Finish and serve
Add mint and a small squeeze of lime if needed. Serve straight away. The base is already sour, so taste before adding more lime.
Make it suit your brew
Use less concentrate or replace part of the kombucha with sparkling water.
Add more unsalted liquid. Next time, season the concentrate more lightly.
Chill everything first and mix only when serving. Blending the kombucha will knock out carbonation.
Add a little dissolved jaggery. It still counts as added sugar.
Find the ingredients locally
Look for pudina (mint), hara dhania (coriander leaves), imli (tamarind), bhuna jeera (roasted cumin), kala namak and amchur at your usual sabzi shop or kirana store. Use plain imli pulp rather than a sweetened imli chutney, which changes the flavour and sugar content.
Can you make it ahead?
Make the concentrate shortly before you need it and keep it covered in the fridge. Mix with kombucha only when serving. Use the fresh concentrate promptly; this recipe is intended for making and serving fresh.
Serve alongside snacks or a meal because you enjoy the flavour. This is not a treatment for reflux or bloating.
Want to make the base yourself? Start with our kombucha brewing guide. For a frozen variation, try kala khatta granita.
Questions people ask
Can I use bottled kombucha?
Yes. Plain or ginger kombucha works well. Check sweetness and adjust the concentrate; there is no need to brew from scratch to make this recipe.
Can I use ready-made jaljeera powder?
Yes. Mix a small amount according to its label, then add it gradually. Packaged mixes vary in salt, acidity and allergens.
Should I bottle this and ferment it again?
This is a mix-and-serve recipe. It has not been developed as a sealed fermentation recipe.
Is this a probiotic treatment?
No. We do not claim a measured live count or a digestive benefit for the finished recipe.
Keep exploring
Kombucha Kala Khatta Granita with Jamun
How to Brew Kombucha at Home: A Clear First-Batch GuideUsing bottled kombucha? Try Zoh Mint Kombucha with the mint and cumin, then taste before adding extra lime.